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Dinner / Thai-inspired

Vegetable Pad Thai

Rice noodles, browned tofu and vegetables toss in a tangy tamarind sauce. Finish this vegan noodle stir-fry with peanuts and fresh lime.

VegetarianVeganDairy Free

By Vegetarian Recipes Kitchen · Updated

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Vegetable Pad Thai, ready to serve
Illustrative food photography. See our editorial policy.
Prep
20 minutes
Cook
15 minutes
Total
35 minutes
Serves
4

Gather your ingredients

Everything you need.

Allergen notes

  • Wheat is commonly present in soy sauce; check the actual product labels, including any gluten-free replacements.
  • Contains soy.
  • Contains peanut.

Check product labels and any substitutions; packaged ingredients can introduce additional allergens.

Let's cook

Step by delicious step.

Tap a step number to mark it complete as you cook.

  1. Soak or cook noodles according to the packet and drain. Whisk tamarind, soy sauce, sugar and 60 ml water.

  2. Heat oil in a wok. Fry tofu for 6 minutes until lightly browned.

    Vegetable Pad Thai: Heat oil in a wok

  3. Add carrots for 2 minutes, followed by noodles and sauce. Toss over medium-high heat for 3 minutes.

    Vegetable Pad Thai: Add carrots for 2 minutes, followed by noodles and sauce

  4. Add bean sprouts and scallions and cook for 2 minutes until sprouts are hot throughout. Finish with peanuts and lime juice.

0 of 4 steps complete

A little kitchen know-how

  • Cook bean sprouts thoroughly and use vegan tamarind paste without fish ingredients.

Make it yours & keep it well

Replace peanuts with toasted sesame seeds if avoiding peanuts, noting sesame is also an allergen.

Storage: Refrigerate promptly for 2 days and reheat until steaming.

Estimated nutrition per serving

540 kcal

Approximate figures; brands, portions and substitutions change the result.

Good things to know

How should I store leftovers?

Refrigerate promptly for 2 days and reheat until steaming.

Can I adapt this plant-based recipe?

Replace peanuts with toasted sesame seeds if avoiding peanuts, noting sesame is also an allergen.

Keep the good food coming.

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