Vegan Pad Thai with Tamarind and Peanuts
I absolutely adore recreating this Thai classic in my kitchen! The sweet, sour, and salty flavors from the tamarind sauce dance on your tongue, while the chewy rice noodles and crunchy peanuts create the most delightful texture contrast. Every bite transports me to the bustling streets of Bangkok, and I love how this version is so satisfying yet completely plant-based. Trust me, once you try this homemade version, you'll never go back to takeout!
Ingredients
- ☐ rice noodles — 8 oz, soaked in warm water until soft, about 10 minutes
- ☐ tamarind paste — 3 tablespoons, dissolved in 3 tablespoons warm water
- ☐ tamari or soy sauce — 3 tablespoons
- ☐ maple syrup — 2 tablespoons
- ☐ tofu — 8 ounces, pressed and cubed
- ☐ vegetable oil — 2 tablespoons, divided
- ☐ garlic — 3 cloves, minced
- ☐ ginger — 1 tablespoon, grated
- ☐ bean sprouts — 1 cup
- ☐ green onions — 3, thinly sliced, divided
- ☐ peanuts — 1/4 cup, roughly chopped, divided
- ☐ lime — 1, cut into wedges for serving
- ☐ red pepper flakes — 1/2 teaspoon, optional for heat
- ☐ fresh cilantro — 2 tablespoons, chopped for garnish
Nutrition Facts
Per serving · 4 servings total
Instructions
Tap a step to mark it complete as you cook.
In a small bowl, whisk together the tamarind paste with warm water, tamari, maple syrup, and red pepper flakes if using. Set aside the sauce.
Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the cubed tofu and cook for 5-7 minutes, turning occasionally, until golden brown and crispy on all sides. Remove tofu from the pan and set aside.
Add the remaining 1 tablespoon of oil to the same pan. Add minced garlic and grated ginger, stir-frying for about 30 seconds until fragrant.
Add the drained rice noodles to the pan, pouring the prepared tamarind sauce over them. Toss everything together using tongs, ensuring the noodles are evenly coated with the sauce.
Add the cooked tofu back to the pan along with the bean sprouts and half of the sliced green onions. Continue stir-frying for 2-3 minutes until everything is heated through and the noodles have absorbed most of the sauce.
Remove from heat and sprinkle with half of the chopped peanuts. Garnish with remaining green onions, chopped cilantro, and serve immediately with lime wedges on the side and the remaining peanuts on top for crunch.
Recipe notes
For the best texture, be sure to press the tofu well before cubing to remove excess water. Traditional pad thai uses fish sauce, but tamari provides that umami flavor perfectly in this vegan version. Adjust the sweet and sour levels to your preference by adding more maple syrup or tamarind paste.
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