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Pad Thai

Pad Thai

Pad Thai – possibly one of the most widely consumed meals around the world. Chances are, you have probably tried it at least once in your life. And if not, then we need to change that! 

A dish this popular has to have something good about it, right? Well, it actually has a lot of good somethings. It’s very easy to make, it is bursting at the seams with flavor and texture, and it contains a host of essential vitamins and minerals. It also originates from a part of the world that is infused with rich culture and the heart of some of the most amazing food I have ever tried – Thailand. I have been lucky enough to visit this place several times throughout my life and still, every time I visit, eating some vegan Pad Thai is at the top of my to-do list. 

So, let’s take a dive into this flavorsome world of Pad Thai, and take a closer look at what this dish contains. 

To make this meal, you will need 12 ingredients and 20 minutes. 

To start this recipe off, we will use rice noodles and tofu. Individually, these ingredients are impressive but together, they are a powerhouse of nutrition. Rice noodles are low in fat and healthy alternative to regular pasta, while the tofu provides us with protein, iron, calcium and all 8 essential amino acids. 

We then add in carrots, soybean sprouts, chili, garlic, and peanuts. This provides us with and additional source of protein and fiber, as well as vitamin K, antioxidants, folate, vitamin C, biotin, copper, and vitamin E. So to sum it up, this dish is super dooper healthy! 

The Pad Thai recipe is the perfect meal for lunch or dinner (or whenever you feel like eating it!) because it’s:

  • Family friendly. 
  • A breeze to make.
  • A good source of protein – 19g per serve. 
  • Incredibly tasty. 
  • Tasty! 

Due to the tofu in this recipe, I recommend consuming this meal fresh after cooking. All things tend to taste so much better when fresh. However, if you do need to store any left overs, you can do so by placing it in an airtight container and popping it in the fridge for up 24 hours. 

And there you have it! Our vegan friendly Pad Thai recipe. I hope you enjoy this as much as I do and until next time, happy cooking! 

Liked this recipe? Why not head over and check out our Lo Mein Stir Fry or the Linguine with Pumpkin, Rocket and Roasted Walnuts.

Ingredients
10
Prep time
10 minutes
Total time
Category: Lunch, Dinner
Serves: 4
Allergens: Olives, Peanut, Soy

Ingredients

For the noodles

  • 5 oz rice noodles

For the sprouts

  • 2 cups soybean sprouts (washed)

For the vegetables

  • 5 oz carrot (julienne)
  • 10 oz firm tofu (diced into small pieces)
  • 1 tsp olive oil

For the sauce

  • 2 tbsps creamy peanut butter
  • 2 limes (juiced)
  • 4 tbsps soy sauce

For the topping

  • 1 dash chili
  • 4 cloves garlic (chopped and roasted)
  • 2 tbsps roasted peanuts (crushed)
  • 4 small scallion (thinly sliced)

Directions

  1. Prepare the rice noodles according to the instructions on the package.
  2. Use a big skillet or wok and heat up the olive oil. Add the tofu and carrots and fry for about 5-10 minutes depending on how large you sliced the ingredients.
  3. In a small bowl mix the sauce ingredients.
  4. Mix the cooked noodles with the vegetables, sprouts and sauce and stir well.
  5. Serve in a bowl or on a plate, adjust taste and add the topping, enjoy!

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