Vegan Pad Thai

I really love cooking Asian cuisine because I find the flavors really delightful. I could put soy sauce, garlic and hot peppers on just about anything. I say this a lot - but this dish was surprisingly easy. The wok works so fast, and this recipe yields so much food (leftovers for days).

My local grocery store was out of some ingredients I wanted to use (like spring onions and bean sprouts), but that’s life right? Feel free to add them in if your store has them! Regarding the stir-fry/fish sauce: traditional Pad Thai uses a fish sauce and it seems to be an important ingredient to the dish. If you can find a vegan fish sauce - use it! I’m sure it would be great to have on hand for Asian-inspired dishes. I couldn’t find one, so I opted for a mushroom-based stir-fry sauce, which i think gave it great flavor. If you don’t want to/can’t find either, just use more soy sauce or tamari. It’s going to be delicious either way!

I can’t wait to hear what you think of this one! It was fun to make, and even better to eat. If you make some vegan Pad Thai, let me know in the comments or tag me on Instagram!

PAD THAI

Peanut or canola oil
8 oz. Wide rice noodles (often called Pad Thai noodles)
3 garlic cloves, sliced thin
1 inch ginger, peeled and sliced thin
1 red hot chili, sliced thin (I used a Fresno)
4 tbsp tamarind paste
2 tbsp tamari or soy sauce
2 tbsp mushroom stir-fry sauce, vegan fish sauce or more tamari/soy
2 tsp agave
1 cup Snap peas, strings removed
1 red bell pepper, sliced thin
2-3 cups Napa cabbage, shredded
1 package extra firm tofu, pressed for 15 minutes, then cubed
1 cup bean sprouts
½ cup roasted/salted peanuts, chopped fine
½ cup fresh cilantro, chopped
2 limes, sliced into wedges

  1. Prepare noodles according to the package instructions and set aside. Make sure to stir noodles halfway through cooking to prevent sticking to each other or the pot.
  2. Mix the tamarind paste, tamari/soy, stir-fry sauce and agave in a small bowl.
  3. Heat a wok or a large frying pan over high heat. Pour 1 tbsp of oil and once hot, add garlic, ginger and chili.
  4. Stir constantly until garlic and ginger become fragrant. Transfer to a large clean plate, leaving as much oil in the wok as you can.
  5. Heat another tbsp of oil in the same wok (using the flavors from the garlic/ginger/chili). Start adding prepared veggies in the following order (leaving a minute or two between each addition) snap peas, red pepper and shredded cabbage. Stir-fry until cooked yet still crunchy. Transfer the veggies to the plate.
  6. Add another tbsp of oil to the wok. Once hot, add the cubed tofu. Stir-fry until all sides are browned and crispy (to your liking). Add the tofu to the same plate.
  7. Pour the sauce you made to the bottom of the wok and let it simmer for a few seconds. Add in noodles – they may have clumped together a little, but the sauce and heat of the work will separate them again. Stir noodles fully into the sauce.
  8. Add garlic, ginger, chili, veggies and tofu back to the wok. Mix everything well and let it heat through, stirring the whole time, about a minute or two. Test your noodles to make sure they’re cooked through.
  9. Add your pad Thai to plates or shallow bowls and garnish with your toppings: bean sprouts, peanuts, cilantro, lime, maybe Sriracha!
  10. Enjoy!

Recipe inspired by The Lazy Cat Kitchen.