Speedy Vegan Pad Thai
Watch How to Make it Here
This recipe starts at 5:37
Pad Thai is one of the ultimate fast and delicious one-pot meals. It's a perfect balance of sweet, salty, sour and spicy. Our version has loads of crunchy vegetables, chewy brown rice noodles and crispy tofu.
Speedy Vegan Pad Thai
▸ ▹ Vegan, nut-free, gluten-free, one-pot
Yield: 2 - 3 servings Prep Time: 5 min Cook Time: 15 min Total Time: 20 min
2 Tbsp (30 mL) vegetable oil
1 block firm tofu, pressed, cut into 1 cm (1/4 inch) blocks
1 Tbsp (15 mL) vegetable oil
5 - 6 cloves garlic, minced
2 medium shallots, diced
2 green onions, cut into 2 inch pieces
1 fresh chili, minced
1½ Tbsp pickled radish, minced (optional)
150 g (5 oz) brown rice noodles
1 carrot, jullienned
1 red bell pepper, jullienned
1 cup shredded green cabbage (optional)
1 cup fresh bean sprouts
¼ cup (60 mL) Sodium-reduced soy sauce
3 Tbsp (45 mL) tamarind paste
2 Tbsp (25 g) Raw sugar
1 Tbsp (15 mL) rice wine vinegar (optional)
1 Tbsp (15 mL) Sriracha hot sauce (optional)
½ lime, juiced
Chop all the onions, garlic, and veggies, and set aside.
Add the oil to a large pot or wok on high heat. Once the oil is hot, add the tofu and let cook until lightly crispy on all sides. Stir periodically, to avoid burning, but avoid over-stirring as this can break up the tofu. When crispy, remove from the heat and set-aside in a bowl.
To the same pan on medium heat, add the 1 Tbsp vegetable oil and once hot, add the garlic, shallots, green onions, chili, and pickled radish. Let cook, occasionally stirring to avoid burning. Continue for 5 - 8 minutes, or until the garlic is fragrant and the everything is lightly golden.
While that cooks, add the rice noodles to a bowl and pour over some warm water. Let sit until softened, then drain and rinse with cold water. You want the noodles to be just slightly undercooked, because you want it to soak up some of the sauce when cooking it again later.
When the garlic, onions and tofu are lightly golden, then add all vegetables to the pan and cook for 5 minutes, until crunchy, but softened.
Add the soy sauce, sugar, tamarind paste, Sriracha, and lime juice and stir to combine.
Drain the rice noodles and add to the pot along with the sauce. Mix and toss until everything is warmed through.
Serve with crushed peanuts, cilantro, green onions, lime wedges and a handful of bean sprouts.
Storage: keep in an air-tight container in the fridge for up to 3 days.
Speed it up: skip the crispy tofu and add it straight into the pan along with the garlic, onions, chilli and radish.
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