Can I make plant based pad thai gluten-free?

Yes! Simply ensure that you use a certified gluten-free tamari instead of soy sauce. Rice noodles are naturally gluten-free.

What is the best substitute for tamarind paste?

While tamarind is unique, you can substitute it with a mixture of equal parts lime juice and brown sugar, or a splash of rice vinegar. However, for the best plant based pad thai flavor, tamarind is highly recommended.

How do I prevent my noodles from sticking together?

The key is to rinse the soaked noodles in cold water after draining to remove excess starch and toss them with a tiny bit of oil if you aren't using them immediately.

Is plant based pad thai healthy?

Yes, this version is high in plant-based protein from tofu and contains less sodium and saturated fat than traditional versions that use processed fish sauce and eggs.

plant based pad thai: 7 Secrets to the Perfect Vegan Stir-Fry

Name: The Ultimate Plant Based Pad Thai
Prep time: PT-493136H29M33S
Cook time: PT-493136H29M33S
Total time: PT-493136H29M33S
Cuisine: Thai
Ingredients: 8 oz medium-width dried rice stick noodles; 14 oz extra-firm tofu, pressed and cubed; 3 tbsp tamarind paste (concentrate); 3 tbsp soy sauce (or tamari for gluten-free); 2 tbsp coconut sugar or maple syrup; 1 tsp sriracha or red chili flakes (adjust to taste); 2 tbsp neutral oil (like avocado or grapeseed); 3 cloves garlic, minced; 1 shallot, finely diced; 1 cup fresh bean sprouts; 1/2 cup garlic chives or scallions, cut into 2-inch pieces; 1/4 cup roasted peanuts, crushed; 1 lime, cut into wedges; Fresh cilantro for garnish

Ingredients

Scale

8 oz medium-width dried rice stick noodles
14 oz extra-firm tofu, pressed and cubed
3 tbsp tamarind paste (concentrate)
3 tbsp soy sauce (or tamari for gluten-free)
2 tbsp coconut sugar or maple syrup
1 tsp sriracha or red chili flakes (adjust to taste)
2 tbsp neutral oil (like avocado or grapeseed)
3 cloves garlic, minced
1 shallot, finely diced
1 cup fresh bean sprouts
1/2 cup garlic chives or scallions, cut into 2-inch pieces
1/4 cup roasted peanuts, crushed
1 lime, cut into wedges
Fresh cilantro for garnish

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Instructions

Step 1: Soak the rice noodles in a large bowl of hot (not boiling) water for about 20-30 minutes until they are pliable but still have a firm bite (al dente). Drain and set aside.
Step 2: In a small bowl, whisk together the tamarind paste, soy sauce, coconut sugar, and sriracha until the sugar is dissolved. This is your plant based pad thai sauce.
Step 3: Heat 1 tablespoon of oil in a large wok or non-stick skillet over medium-high heat. Add the cubed tofu and cook until golden brown on all sides. Remove the tofu and set aside.
Step 4: In the same pan, add the remaining tablespoon of oil. Sauté the minced garlic and shallots for about 1 minute until fragrant.
Step 5: Add the drained noodles and the prepared sauce to the pan. Toss constantly using tongs or a spatula over high heat for 2-3 minutes until the noodles absorb the sauce and become tender.
Step 6: Fold in the cooked tofu, bean sprouts, and garlic chives. Toss for another 1 minute until the sprouts are just beginning to wilt.
Step 7: Remove from heat and serve immediately. Garnish each portion of plant based pad thai with crushed peanuts, fresh cilantro, and a lime wedge.

Notes

Always soak noodles in hot water rather than boiling them to ensure they don't get mushy. If you don't have tamarind, a mix of lime juice and brown sugar can work in a pinch, though the flavor won't be as authentic.

Prep Time: PT15M
Cook Time: PT15M
Category: Main Dishes & Savory Recipes
Cuisine: Thai

Nutrition

Serving Size: 1 bowl (approx 400g)
Calories: 410 kcal
Sugar: 12g
Sodium: 850mg
Fat: 14g
Saturated Fat: 2g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 62g
Fiber: 5g
Protein: 12g
Cholesterol: 0mg