Vegan Pad Thai with Crispy Tofu

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A plant-based take on Thailand's most famous street noodle dish, featuring golden pan-fried tofu, slippery rice noodles, and a tangy-sweet tamarind sauce. The stir-fry comes together in minutes once your mise en place is ready, making it a perfect weeknight dinner.

Nutrition Facts

Per serving (estimated)

• 475 kcalCalories
• 18 gFat
• 3 gSaturated Fat
• 58 gCarbs
• 6 gFiber
• 10 gSugar
• 22 gProtein
• 720 mgSodium
• 580 mgPotassium
• 280 mgCalcium
• 4 mgIron
• 22 mgVitamin C
• 320 mcgVitamin A

Ingredients

For the Tofu and Noodles

• 8 oz dried flat rice noodles (3-4 mm wide)
• 14 oz extra-firm tofu, pressed for 15 minutes and cut into 3/4-inch cubes
• 2 tbsp cornstarch
• 1/2 tsp kosher salt
• 2 tbsp neutral oil, divided

For the Tamarind Sauce

• 3 tbsp seedless tamarind paste
• 2 tbsp soy sauce or tamari
• 2 tbsp palm sugar, finely chopped (or brown sugar)
• 1 tbsp rice vinegar
• 1 tbsp fresh lime juice
• 1-2 tsp crushed red chili flakes
• 3 tbsp warm water

For the Stir-Fry

• 1 tbsp neutral oil
• 4 cloves garlic, minced
• 2 small shallots, thinly sliced
• 1 medium carrot, julienned
• 1 small red bell pepper, thinly sliced
• 2 cups fresh bean sprouts, divided
• 4 green onions, cut into 2-inch pieces
• 3 tbsp roasted unsalted peanuts, roughly chopped

For Serving

• Lime wedges
• Extra crushed peanuts
• Chili powder or extra chili flakes
• Fresh cilantro leaves
• Reserved raw bean sprouts

Directions

1. Soak the rice noodles in a large bowl of hot water for 25-30 minutes until pliable but still slightly firm; drain thoroughly and set aside.
2. Whisk together tamarind paste, soy sauce, palm sugar, rice vinegar, lime juice, chili flakes, and warm water in a small bowl until the sugar dissolves; set the sauce aside.
3. Toss the pressed tofu cubes with cornstarch and salt until evenly coated. Heat 1 tbsp oil in a wok or large skillet over medium-high heat and pan-fry the tofu, turning occasionally, until golden and crispy on all sides, 6-8 minutes. Transfer to a plate.
4. Add the remaining 2 tbsp oil to the wok. Sauté garlic and shallots for 30 seconds until fragrant, then add carrot and bell pepper; stir-fry for 2 minutes until just tender.
5. Add the drained noodles and prepared sauce to the wok. Toss vigorously with tongs for 2-3 minutes, until the noodles are evenly coated and slightly caramelized at the edges.
6. Return the crispy tofu to the wok along with 1 cup of bean sprouts and the green onions. Toss gently for 30 seconds just until the sprouts wilt but stay crunchy.
7. Remove from heat and stir in the chopped peanuts. Divide among four plates and top with extra bean sprouts, more peanuts, chili powder, cilantro, and lime wedges for squeezing over the top.

Cook’s Notes

• Press the tofu thoroughly—at least 15 minutes under a heavy weight—because excess moisture prevents a crispy crust.
• Have every ingredient prepped and within arm's reach before heating the wok; stir-frying moves quickly and there is no time to chop mid-cook.
• Adjust the sauce to your taste: more palm sugar for sweetness, more tamarind for tang, or more chili flakes for heat.
• Use a very hot wok and avoid overcrowding; if your pan is small, fry the tofu and stir-fry the noodles in two separate batches.
• Leftover sauce keeps in a sealed jar in the refrigerator for up to 1 week and is excellent as a dipping sauce for fresh spring rolls.

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