Pad Thai
Prep Time:
20 Minutes
Serves:
4 Servings
Cook Time:
20 Minutes
Author
Krystal Roberts
About the Recipe
This vegan Pad Thai is sweet, savory, tangy, and full of fresh flavor. Crispy tofu, caramelized mushrooms, and tender bok choy make it hearty, while peanuts, sprouts, cilantro, and lime add texture and brightness.
Ingredients
- Pad Thai Sauce
- 6 tbsp low-sodium soy sauce or tamari
- 3 tbsp rice vinegar
- 4 tbsp pure maple syrup
- 2 tbsp fresh lime juice
- 1 tsp sriracha, optional
- For the Pad Thai
- 7 oz (200 g) stir-fry rice noodles
- 2 tbsp vegetable oil
- 8 oz (225 g) mushrooms, sliced
- 4 baby bok choy, chopped
- Crispy tofu
- Garnishes
- 1 cup bean sprouts
- ½ cup chopped roasted peanuts
- ½ cup fresh cilantro, chopped
- 2 green onions, sliced
- 2 limes, cut into wedges
- Optional Add-Ins
- Julienned carrots
- Red bell pepper
- Snow peas
- Thai basil
- Crushed red pepper flakes
- Extra sriracha
- Shredded cabbage
Linked Recipes
Preparation
Step 1
Prepare the vegetables, garnishes, peanuts, and crispy tofu.
Step 2
Bring a large pot of water to a boil. Add the rice noodles and cook for 1 minute. Remove from the heat and soak for 5 minutes, or follow package directions. Drain and rinse.
Step 3
Whisk together the soy sauce, rice vinegar, maple syrup, lime juice, and sriracha.
Step 4
Heat the vegetable oil in a wok or skillet. Sauté the mushrooms for 5–7 minutes.
Step 5
Add the bok choy and cook for another 2–3 minutes.
Step 6
Add the noodles and sauce. Toss until evenly coated and heated through.
Step 7
Fold in the crispy tofu and half the cilantro and cook for another 1–2 minutes.
Step 8
Divide between bowls and top with cilantro, peanuts, bean sprouts, green onions, and lime wedges.
