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30-Minute Vegan Pad Thai

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A quick and delicious noodle dish packed with bold flavor, crunchy veggies, and a tangy-sweet sauce. This vegan pad Thai is ready in just 30 minutes!

Ingredients

For the Sauce:

3 tablespoons soy sauce or tamari (for gluten-free)

2 tablespoons peanut butter or almond butter

2 tablespoons maple syrup or agave

1½ tablespoons tamarind paste (or 1 tablespoon rice vinegar + 1 teaspoon lime juice)

1 teaspoon chili garlic sauce or Sriracha (optional, for spice)

2 tablespoons water

For the Noodles:

8 oz rice noodles

1 tablespoon sesame oil or neutral oil

1 block (14 oz) extra-firm tofu, pressed and cubed

2 cloves garlic, minced

1 cup shredded carrots

1 red bell pepper, thinly sliced

2 green onions, sliced

1 cup bean sprouts (optional)

¼ cup chopped peanuts

Lime wedges, for serving

Fresh cilantro, for garnish

Instructions

Cook Noodles:
Cook rice noodles according to package instructions. Drain and set aside.

Make the Sauce:
In a small bowl, whisk together soy sauce, peanut butter, maple syrup, tamarind paste, chili garlic sauce, and water. Set aside.

Cook Tofu:
In a large skillet or wok, heat oil over medium-high heat. Add tofu cubes and pan-fry until golden on all sides. Remove and set aside.

Stir-Fry Veggies:
In the same skillet, add garlic, bell pepper, carrots, and half of the green onions. Cook for 3–5 minutes until slightly tender.

Combine:
Add cooked noodles and tofu back to the skillet. Pour the sauce over and toss everything to coat well. Stir in bean sprouts if using.

Serve:
Divide into bowls and top with chopped peanuts, remaining green onions, lime wedges, and fresh cilantro.

Notes

Use tamari for a gluten-free version.

Add more chili sauce for extra heat.

You can swap tofu for tempeh or edamame.

Leftovers keep well for 2–3 days in the fridge and reheat nicely.

Find it online: https://allrecipesmade.com/30-minute-vegan-pad-thai/