Alright, Let’s Talk Pad Thai (and Why My Kitchen Smells Like Heaven)
Okay, so I’ll admit it—Vegan Pad Thai wasn’t always a hit in my house. First time I made it, the noodles clumped up, I forgot the peanuts, and my partner tried to eat it with a spoon. But honestly? It’s now one of my comfort recipes, right up there with toast on a rainy afternoon. There’s something about the combo of chewy noodles, tangy-sweet sauce, and crunchy bits that just does it for me. Last week my neighbour (the one who always asks what I’m making) dropped by and actually said it smelled better than the place down the road. High praise, considering I once set off the smoke alarm boiling water.
Why You’ll Love This (Or, Why I Keep Making It Anyway)
I make this when I want to feel like I put in effort but it’s actually a Tuesday and I don’t have much oomph left. My family goes absolutely bananas for it—mainly because it’s colourful and they can pick out the stuff they don’t like (hi, cilantro haters). And, look, I used to be scared of rice noodles. They always seemed fussy, but once you get the hang of it, you’ll wonder what the drama was about. Plus: it’s vegan without feeling like “rabbit food.”
What You Need (and What You Can Swap Out If You Forgot Something)
- 200g (about 7oz) flat rice noodles (sometimes I use the skinny ones if that’s all I’ve got; works fine, just different texture)
- 2 tablespoons oil (peanut oil is great, but I grab canola when that’s closer)
- 1 block (350g) firm tofu, pressed and cubed (honestly, I’ve even used tempeh in a pinch, but tofu soaks up the sauce better)
- 3 cloves garlic, minced (or a generous squirt of garlic paste—don’t judge me before you’ve tried it)
- 1 red bell pepper, sliced thin
- 1 cup bean sprouts (my grandmother used to skip these, but trust me: they make it lighter)
- 2 green onions, sliced
- 1/4 cup roasted peanuts, roughly chopped (or cashews—if that’s all you’ve got, just don’t tell my Thai friend Nat)
- Fresh cilantro and lime wedges, for topping (unless you’re one of those soap-tasters, then just skip!)
For the sauce:
- 3 tablespoons tamarind paste (or equal parts lime juice if you can’t find it—I’ve done it, it’s not the same but it works)
- 3 tablespoons soy sauce (or tamari if you’re keeping it gluten-free)
- 1.5 tablespoons maple syrup (brown sugar in a pinch, or honestly whatever sweetener isn’t fossilized in your cupboard)
- 1 tablespoon rice vinegar
- 1 teaspoon Sriracha or chili sauce (adjust to taste; my family are wimps, so I go easy)
How I Actually Cook It (With Occasional Chaos)
- Soak the noodles. Pop them in a big bowl and cover with hot water. Stir them every few minutes so they don’t stick together like old mates at a pub. Should take about 20 minutes; they should be pliable but not mushy. (Sometimes I forget and they get a bit soft, but honestly, it’s not the end of the world.)
- Mix up your sauce. Whisk together the tamarind, soy, maple, vinegar, and Sriracha till it looks smoothish. This is when I usually sneak a taste—and then sometimes add more sweet or sour depending on my mood.
- Fry the tofu. Heat oil in a big nonstick pan or a wok if you’re fancy. Toss in the tofu cubes; brown on all sides. This part takes longer than I expect every single time. I learned the hard way: don’t crowd the pan or it just steams. Set aside when golden.
- Sauté veggies. Add a bit more oil if needed. Chuck in the garlic and bell pepper, fry for 2-3 minutes. If you want to throw in any extras (carrot ribbons, snap peas), do it now. If it starts to look sad, you’re doing fine—just keep going.
- Bring it all together. Drain the noodles and add them to the pan. Toss well (tongs are your friend here), pour over sauce, and keep things moving so nothing catches. At this point it might look like a hot mess, but it always comes together.
- Add tofu and sprouts. Back in goes the tofu, plus bean sprouts and green onion. Stir for another minute so everything gets warm and saucy.
- Time to serve. Pile onto plates, top with peanuts, fresh cilantro, and as many lime wedges as you like. I always squeeze at least two.
A Few Notes (Learned the Hard Way)
- Don’t stress if your noodles break. Some days they’re just in a mood.
- I’ve tried skipping the tamarind—it’s okay, but the sauce is less punchy. If you do, double the lime and add a tiny bit more sweet.
- Leftover tofu is excellent cold, but don’t ask me why—it’s just one of those things.
Variations (And One That Flopped)
- Sometimes I add shredded carrot, zucchini strips, or even broccoli for a little more crunch. Works great!
- I once tried it with almond butter in the sauce. Not my finest hour—too thick, kind of weirdly sweet. Would not recommend unless you really like experimenting.
- If you’re not super vegan, a fried egg on top is traditional and pretty delish, but I’m not the Pad Thai police.
Do You Need Fancy Gear?
Look, a wok is great if you have it—but I’ve honestly done this in a big nonstick skillet and it was just fine. If you only have a small pan, work in batches. Or use a big old stockpot, like I did when we first moved (not recommended, but it’ll do in a pinch—just watch for flying noodles).
How to Store Leftovers (If They Even Exist)
This keeps in the fridge for maybe 2 days (though honestly, in my house it never lasts more than a day!). If you do fridge it, add a splash of water before reheating so it loosens up. Cold Pad Thai is pretty darn good too, if you’re into that sort of thing.
Serving Ideas (My Weird Traditions)
I serve this with loads of lime and sometimes a sprinkle of chili flakes for the spice fiends. My sister likes it with extra peanuts and a cold ginger beer on the side. Oh, and if you want a starter, these vegan spring rolls are a good call—though I usually run out of steam by then.
Pro Tips (AKA Stuff I’ve Messed Up Before)
- Don’t rush the tofu browning or it’ll just be sad and floppy. I tried to hurry it once—regretted it, trust me.
- Add the sauce only once the noodles are in the pan. If you add it too soon, everything gets gummy.
- If you forget the lime, don’t panic. Actually, just use a splash of vinegar—no one will know unless they’re Thai.
FAQ (People Actually Ask Me These… and I Get It)
- Can I use spaghetti instead of rice noodles? Eh, you can, but it’s not the same. Still edible, though. My cousin once did it and called it “fusion.”
- How do you press tofu if you don’t have a press? I just sandwich it between two plates, top with a can of beans, and let it sulk for 15 mins. Works a treat.
- Is tamarind really necessary? Strictly, yes. Realistically, no—I’ve swapped in extra lime or even a bit of pomegranate molasses. Actually, the flavor is still good, just different.
- Can I make this oil-free? You can try, but I haven’t had much luck. The veggies stick. Maybe use a good nonstick pan and keep things moving. Or, check out this guide on oil-free stir-frying if you’re brave.
- Why does my sauce taste flat? Probably needs more acid or salt. Add a splash of vinegar or an extra glug of soy—play around until it pops.
And there you go. Vegan Pad Thai, just like I make it—sometimes messy, always tasty. Hope you enjoy it as much as we do. Oh, and if you end up with noodles on the ceiling… welcome to the club.
Ingredients
- 8 oz rice noodles
- 1 block (14 oz) firm tofu, pressed and cubed
- 2 tablespoons vegetable oil
- 1 cup bean sprouts
- 1 red bell pepper, thinly sliced
- 3 green onions, chopped
- 1/4 cup roasted peanuts, chopped
- 2 tablespoons soy sauce
- 2 tablespoons tamarind paste
- 1 tablespoon maple syrup
- 2 cloves garlic, minced
- 1 lime, cut into wedges
Instructions
-
1Cook the rice noodles according to package instructions. Drain and set aside.
-
2In a small bowl, whisk together soy sauce, tamarind paste, maple syrup, and minced garlic to make the sauce.
-
3Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the tofu cubes and cook until golden on all sides, about 5-7 minutes. Remove and set aside.
-
4Add the remaining oil to the skillet. Sauté the red bell pepper and green onions for 2-3 minutes until slightly softened.
-
5Add the cooked noodles, tofu, and sauce to the skillet. Toss everything together and cook for another 2-3 minutes until heated through.
-
6Serve hot, topped with bean sprouts, chopped peanuts, and lime wedges.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did you make this recipe?
Please consider Pinning it!!
