Dish image
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Quick and easy vegan Pad Thai



  • Serves 4
  • Cooks in 35 mins (15m prep + 20m cook)
  • Difficulty: easy
  • Tastes: Bitter Salty Sour Sweet Umami
  • Estimated nutrition per serving

pad thai sauce recipe without tamarind vegan

local_grocery_store Ingredients

restaurant_menu Method

  1. 1.In a small bowl, whisk together soy sauce, lime juice, peanut butter, brown sugar, and red pepper flakes.
  2. 2.In a large wok or skillet, heat oil over medium-high heat. Add tofu and garlic, and cook until tofu is crispy and golden brown, about 5 minutes.
  3. 3.Add the cooked noodles, green onions, and bean sprouts to the wok or skillet, and stir-fry for 2-3 minutes.
  4. 4.Pour the sauce over the noodles and tofu, and stir-fry for another 2-3 minutes, until everything is well coated and heated through.
  5. 5.Garnish with chopped peanuts and serve.

lightbulb_outline Tips

  • chevron_rightIf you want to add more veggies to this dish, feel free to throw in some sliced bell peppers, carrots, or broccoli. You can also use other types of nuts instead of peanuts, like cashews or almonds.