09/26/2026
Takeout-style pad thai, made fully plant-based 🌱🍜
Rice noodles, tofu, crushed peanuts, and a tangy-sweet sauce — ready faster than delivery.
Peanuts or no peanuts — which way do you go?
Full recipe below 👇
VEGAN PAD THAI
Ingredients:
8 oz rice noodles
1 block firm tofu, pressed and cubed
2 tbsp vegetable oil
2 cloves garlic, minced
1 cup bean sprouts
3 green onions, chopped
1/4 cup crushed peanuts
1 lime, cut into wedges
Fresh cilantro, for garnish
Sauce:
3 tbsp soy sauce or tamari
2 tbsp brown sugar
2 tbsp rice vinegar
1 tbsp tamarind paste (or extra lime juice)
1 tsp chili flakes (optional)
Instructions:
Soak rice noodles in warm water for 20–30 minutes until pliable, then drain.
Whisk together all sauce ingredients in a small bowl.
Heat oil in a wok or large pan over medium-high heat. Add tofu and cook until golden on all sides, about 5–6 minutes. Remove and set aside.
Add garlic to the same pan and stir for 30 seconds, then add the drained noodles and sauce. Toss until noodles are coated and softened, about 2–3 minutes.
Add tofu back in along with bean sprouts and green onions. Toss everything together for another minute.
Plate and top with crushed peanuts, a lime wedge, and fresh cilantro.
Serve immediately while hot.
