Description
A flavorful and satisfying vegan version of the classic Thai stir-fried noodle dish, featuring a tangy sauce, crisp vegetables, and chewy noodles.
Ingredients
Scale
- 8 ounces dried flat rice noodles
- 2 tablespoons vegetable oil
- 8 ounces firm or extra-firm tofu, pressed and cubed
- 2 cloves garlic, minced
- 1 red bell pepper, thinly sliced
- 1 cup broccoli florets
- 1/2 cup shredded carrots
- 1/4 cup chopped peanuts
- 2 green onions, chopped
- Lime wedges, for serving
- Fresh cilantro, chopped, for garnish
- For the Sauce:
- 1/4 cup soy sauce or tamari
- 2 tablespoons rice vinegar
- 1 tablespoon brown sugar
- 1 tablespoon sriracha or chili garlic sauce (adjust to taste)
- 1 teaspoon tamarind paste (optional, for authentic tang)
Instructions
- Cook rice noodles according to package directions. Drain and rinse with cold water to prevent sticking.
- In a small bowl, whisk together all sauce ingredients: soy sauce, rice vinegar, brown sugar, sriracha, and tamarind paste (if using). Set aside.
- Heat vegetable oil in a large skillet or wok over medium-high heat. Add tofu and cook until golden brown and slightly crispy on all sides. Remove tofu from skillet and set aside.
- Add minced garlic to the skillet and stir-fry for about 30 seconds until fragrant.
- Add red bell pepper, broccoli florets, and shredded carrots to the skillet. Stir-fry for 3-5 minutes until vegetables are tender-crisp.
- Add the cooked noodles and the reserved tofu back into the skillet.
- Pour the prepared sauce over the noodles and vegetables. Toss well to coat everything evenly. Cook for another 2-3 minutes, stirring, until the sauce has thickened slightly and coats the noodles.
- Stir in chopped peanuts and green onions.
- Serve immediately, garnished with fresh cilantro and lime wedges on the side.
Notes
- For a gluten-free option, use tamari instead of soy sauce and ensure your noodles are gluten-free.
- Adjust the sriracha or chili garlic sauce to your preferred level of spice.
- Tamarind paste can be found in Asian markets or the international aisle of most grocery stores. If you can’t find it, you can omit it or add a little more rice vinegar for tang.
- Feel free to add other vegetables like snap peas, mushrooms, or bean sprouts.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stir-fry
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 15g
- Sodium: 1200mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 21g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 8g
- Protein: 20g
- Cholesterol: 0mg
Keywords: vegan pad thai, thai noodles, stir-fry, tofu, vegetarian, plant-based