Vegan Pad Thai with Tofu and Peanuts
Forget takeout—this vegan Pad Thai delivers bold flavors without the mystery ingredients. Tofu takes center stage, soaking up a tangy, nutty, slightly spicy sauce that clings to chewy rice noodles. Crunchy peanuts, fresh lime, and crisp veggies add texture and brightness. The best part? No fish sauce, no questionable additives—just plant-based perfection. It’s easy, affordable, and faster than waiting for delivery. Whether you’re craving comfort food or impressing dinner guests, this dish gets the job done. Bonus: it’s packed with protein, fiber, and flavor that actually tastes like it came from a restaurant. Let’s get cooking.
Vegan Pad Thai with Tofu and Peanuts
A plant-based twist on the classic Thai dish, featuring tofu, rice noodles, a savory peanut sauce, and fresh veggies.
Ingredients
For the Sauce:
- 3 tbsp soy sauce
- 2 tbsp peanut butter
- 1 tbsp maple syrup
- 1 tbsp rice vinegar
- 1 tbsp lime juice
- 1 tsp sriracha adjust for spice preference
- 1 tsp grated ginger
- 2 cloves garlic minced
For the Stir-Fry:
- 8 oz rice noodles
- 1 block 14 oz firm tofu, pressed and cubed
- 1 tbsp cornstarch
- 2 tbsp sesame oil
- 1 red bell pepper sliced
- 1 cup shredded carrots
- 3 green onions chopped
- ½ cup bean sprouts
- ¼ cup chopped peanuts
- ¼ cup fresh cilantro
- Lime wedges for serving
Instructions
Prepare the Sauce:
- Whisk soy sauce, peanut butter, maple syrup, vinegar, lime juice, sriracha, ginger, and garlic in a bowl.
- Set aside to let the flavors blend.
Cook the Noodles:
- Boil rice noodles according to package instructions until just tender.
- Drain and rinse with cold water to prevent sticking.
Prepare the Tofu:
- Toss tofu cubes with cornstarch for a crispy texture.
- Heat sesame oil in a wok over medium-high heat.
- Sauté tofu for 5-7 minutes until golden brown.
- Remove from pan and set aside.
Stir-Fry the Veggies & Combine:
- In the same pan, add bell pepper, carrots, and green onions.
- Cook for 3 minutes until slightly softened.
- Return tofu to the pan and add cooked noodles.
- Pour in the sauce and toss everything well.
- Stir in bean sprouts and cook for 2 minutes.
- Remove from heat and garnish with peanuts, cilantro, and lime wedges.
Notes
Nutritional Values (Per Serving)
- Calories: 420
- Total Fat: 15g
- Saturated Fat: 2.5g
- Carbohydrates: 58g
- Fiber: 6g
- Protein: 18g
Vitamins & Minerals (Per Serving)
- Iron: 22%
- Magnesium: 19%
- Vitamin C: 35%
- Folate: 26%
- Potassium: 20%
Additional Notes & Tips
- Want more crunch? Add extra peanuts or crispy fried onions.
- Gluten-free? Use tamari instead of soy sauce.
- Extra spicy? Throw in more sriracha or red pepper flakes.
- Meal prep? Store leftovers in an airtight container for up to 3 days.
