Main dish, vegetarian

Vegan Pad Thai with Tofu

vegan pad thai
Prep Time
Cook Time
Total Time


You won't miss the scrambled eggs and fish sauce in this vegan version of the Thai favorite because the flavorful sauce hits just the right balance of sweet, spicy and umami.

Nutritional Information

4 Servings
Saturated Fat3g
Mono Fat7g
Dietary Fiber4g


6 oz. dried wild rice noodles
2 tablespoons peanut oil
1 14-ounce package extra-firm tofu, patted dry and cut into 1/2-inch pieces
3 cloves garlic, minced
1 7-ounce package mung bean sprouts (about 2 cups)
1 bunch scallions, sliced, 1/4 cup reserved for garnis
1/4 cup rice vinegar
3 tablespoons reduced-sodium soy sauce
2 tablespoons brown sugar
1/2 teaspoon crushed red pepper
1/2 teaspoon nutritional yeast
1/4 cup chopped unsalted dry-roasted peanuts
lime wedges to taste


  • Bring a large pot of water to a boil. Add noodles and cook until just al dente, 6 to 8 minutes. Drain and refresh under cold running water to stop further cooking and prevent sticking.

  • Meanwhile, heat 1 tablespoon oil in a wok or large skillet over high heat. Add tofu and cook, stirring, until browned on all sides, 5 to 7 minutes. Remove to a plate. Add the remaining 1 tablespoon oil and garlic; cook, stirring, 15 seconds. Add sprouts, scallions, vinegar, soy sauce, brown sugar, crushed red pepper, nutritional yeast and the cooked noodles and tofu. Toss until heated through and the sauce is absorbed, 1 to 2 minutes. Sprinkle with peanuts and the reserved 1/4 cup scallions. Serve with lime wedges.

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