If you’re looking for a delicious, plant-based twist on a classic Thai favorite, this Vegan Pad Thai with mushrooms and tofu is sure to satisfy! Packed with fresh vegetables, crispy tofu, and a creamy, tangy peanut sauce, this dish is perfect for weeknight dinners or impressing guests. It’s easy to make, full of flavor, and customizable to suit your taste preferences.
Jump to RecipeWhy You’ll Love This Recipe
- Quick & Easy: Ready in under 30 minutes, making it perfect for busy weeknights.
- Healthy & Nutritious: Packed with plant-based protein from tofu and healthy fats from peanuts.
- Authentic Taste: A perfect balance of sweet, salty, sour, and umami flavors.
- Customizable: Adjust spice levels, swap veggies, or use your favorite protein alternative.
Tips for the Best Vegan Pad Thai
- Don’t overcook the noodles: Rice noodles can become mushy if overcooked. Rinse with cold water after draining to prevent sticking.
- Press the tofu well: Removing excess moisture ensures crispy tofu when pan-fried.
- Customize the veggies: Try adding zucchini, mushrooms, or snap peas for more variety.
- Make it nut-free: Swap peanut butter for sunflower seed butter and omit peanuts for a nut-free version.
Final Thoughts
This easy homemade vegan Pad Thai with rice noodles is a game-changer! It’s easy, packed with bold flavors, and perfect for meal prep. Whether you’re new to plant-based eating or a long-time vegan, this Thai-inspired plant-based noodle dish will quickly become a favorite.
Give it a try and let me know how you like it in the comments below. Happy cooking!
Vegan Pad Thai
Course: DinnerCuisine: AsianDifficulty: Medium40
minutesIngredients
For the Pad Thai:
6–8 cremini mushrooms, chopped
2 stalks green onion, chopped (plus 1 additional stalk for garnish)
1/2 onion, finely chopped
2 carrots, chopped
1/4 cup cilantro, chopped
1/2 package rice noodles, cooked according to package directions
1 tbsp coconut sugar
1 1/2 tbsp tamarind sauce (Zaika brand recommended)
1 1/2 tbsp soy sauce
1/4 cup natural peanut butter
1/2 tsp garlic powder
1/4 cup roasted peanuts (plus more for garnish)
2 tsp sesame oil
Juice of half a lime
1/4 cup water
For the Tofu:
1 block tofu, cut into cubes
1/2 tsp garlic powder
1 tbsp cornstarch
Salt and pepper, to taste
Directions
- Prepare the Tofu: Toss the tofu cubes with garlic powder, cornstarch, salt, and pepper until evenly coated.
- Air fry the tofu at 375°F (190°C) for 10–12 minutes, shaking halfway through, until crispy and golden. Set aside.
- For the noodles: Cook noodles to package directions.
- Cook the Vegetables: Heat sesame oil in a large skillet or wok over medium heat. Add the onion, green onion, carrots, mushrooms, and garlic powder. Sauté until the vegetables are tender, about 5–7 minutes.
- Make the Sauce: In a small bowl, whisk together the coconut sugar, tamarind sauce, soy sauce, peanut butter, lime juice, and water.
- Combine Everything: Add the cooked rice noodles to the skillet with the vegetables. Pour the sauce over the noodles and toss until everything is evenly coated. Mix in the air-fried tofu and roasted peanuts.
- Garnish and Serve: Sprinkle with chopped cilantro, additional roasted peanuts, and the reserved green onion.
- Serve immediately and enjoy!