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Vegan Pad Thai

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A delightful twist on a classic Thai dish, bursting with fresh veggies and satisfying protein from tofu, all enveloped in a luscious peanut sauce.

Ingredients

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  • 8 oz rice noodles
  • 2 tablespoons vegetable oil
  • 1 cup firm tofu, cubed
  • 2 cloves garlic, minced
  • 1 carrot, julienned
  • 1 bell pepper, sliced
  • 2 cups bean sprouts
  • 4 green onions, chopped
  • 3 tablespoons soy sauce
  • 2 tablespoons peanut butter
  • 1 tablespoon lime juice
  • Chopped peanuts and lime wedges for garnish

Instructions

  1. Cook the rice noodles according to package instructions, then drain and set aside.
  2. In a large pan, heat the vegetable oil over medium heat. Add the tofu and cook until golden brown.
  3. Add the garlic, carrot, and bell pepper to the pan, and stir-fry for 3-4 minutes until the veggies are tender, yet crisp.
  4. Stir in the cooked noodles, bean sprouts, and green onions, ensuring everything is mixed evenly.
  5. In a small bowl, mix the soy sauce, peanut butter, and lime juice, then pour over the stir-fried ingredients.
  6. Toss everything together until well combined and heated through, allowing the sauce to coat the noodles beautifully.
  7. Serve hot, garnished with chopped peanuts and lime wedges for a delightful finish.

Notes

Store leftover Vegan Pad Thai in an airtight container in the refrigerator for up to 3 days. Reheat in a pan with a splash of water or vegetable broth.

Nutrition

Find it online: https://pinrecipezbylinaa.com/vegan-pad-thai/

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