Homemade Vegan Pad Thai Noodles with veggies and tofu! This is one of my favorite weeknight meals, so easy and so much flavor!

Recipe Snapshot

  • Prep time: 15 minutes
  • Cook time: 20 minutes
  • Total time: Not specified
  • Yield: 3
  • Category: Main Course
  • Cuisine: Thai

Ingredients

  • 200 grams rice stick noodles (7 oz)
  • 2.5 tablespoons tamarind concentrate
  • 2 tablespoons soy sauce (30 ml)
  • 3 tablespoons brown sugar (36 grams)
  • 1 tablespoon water (15 ml)
  • 4 oz extra-firm tofu (pressed and then tossed in 1 tablespoon cornstarch)
  • 3 tablespoons oil (divided, use any oil of choice)
  • 3 large garlic cloves (chopped)
  • 1 medium onion (sliced, I used yellow onion)
  • 1 thai chili (chopped)
  • 1 medium carrot (sliced thin)
  • 1 large red pepper (sliced)
  • 1.5 cups bean sprouts
  • 1/2 cup garlic chives (chopped 3/4 inch long)
  • 1/4 teaspoon salt (or as needed)
  • 1/4 teaspoon red chili flakes (or as needed)
  • crushed/chopped peanuts (for serving, around 2-3 tablespoons)
  • lime wedges (for serving)
  • hot sauce (for serving)
  • cilantro (optional, for serving)

Method

  1. Add rice stick noodles to a large pot and then pour boiling water over the noodles. Soak noodles in boiling water for 8 minutes. Then drain the water and rinse the noodles under cold water and set aside. I also cut the noodles sometimes with a scissor so that it's easier to toss the noodles with the sauce and veggies later. I followed the instructions for the rice stick noodles that I used, if using any other noodle type, follow the instructions on the package.
  2. To a measuring jar or bowl, add all the ingredients for the sauce- tamarind concentrate, soy sauce, brown sugar and 1 tablespoon water. Mix well and set aside.
  3. Press the tofu with a heavy object for around 20 minutes, do this before you soak the noodles. Then cut into small cubes and toss the tofu with cornstarch until coated.
  4. Heat 1 tablespoon oil in a skillet on medium heat. Once hot, add the cornstarch tossed tofu to the pan in a single layer. Cook for around 7 minutes on one side until it turns golden brown in color. Then flip and cook the other side. Remove the cooked tofu on a plate.
  5. To a wok, now add the remaining 2 tablespoons of oil on medium-high heat. Once hot, add the chopped garlic, sliced onion, thai chili and cook for 2 minutes.
  6. Then add the sliced carrot and peppers and cook for 2 more minutes, then add the bean sprouts and mix.
  7. Add in the prepared sauce followed by the noodles. Mix well until everything is well combined, I use a pair of tongs to mix everything together.
  8. Cook for around 3 minutes until all of the sauce is absorbed by the noodles. Then add garlic chives. Also add salt and red chili flakes, mix and turn off the heat.
  9. Place this Vegan Pad Thai on serving plate and garnish with lots of crushed peanuts and serve with lime wedge and a side of hot sauce.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.