Vegan Pad Thai Recipe

Posted by in Cooking, Lunch/Dinner, Tofu | 0 comments









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Hello & Happy Monday!!







I can’t even being to articulate how much I love this recipe. I’ve never been a Pad Thai person, not because I didn’t like the flavor, but because the calorie content of your typical Pad thai is at minimum 900+ calories with 2050mg of Sodium..










Which is INSANE.


So for the longest time I never really got into Thai food.




Until one day I was CRAVING the peanut sauce that is typically served with this type of dish, so I went to the market and simply threw some ideas together using my favorite ingredients and came up with this recipe.


What’s great about this recipe besides the amazing intricate sweet and spicy flavors?!




There is less sat fat & sodium, ingredients are fresh, you can easily add more veggies without sacrificing flavor, its an effortless meal, super affordable, and after a serving you’ll feel full, but not like a beached whale. (Truth)




If like me you have an affinity for all things pad thai, then you need to try this recipe for vegan Pad Thai  











Why this recipe rocks:





Nutrient Dense



Great presenation


Can be made in bulk







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Vegan Pad Thai




Yields 4 servings

Vegan Pad Thai Recipe

30 minPrep Time

20 minCook Time

50 minTotal Time

Save RecipeSave Recipe


    Pad Thai:
  • 1/2 package of pad thai noodles
  • 3 cloves of garlic
  • 1 cup bean sprouts
  • 4 Follow Your Heart Eggs mixed with cold water
  • 1 carrot (peeled)
  • 1 block firm tofu
  • 1 red pepper (thinly sliced)
  • 2 sprigs cilantro
  • 1 tsp lime zest
  • 2 tbsp scallions
  • Sauce:
  • Juice from 1/2 orange juice
  • Juice from 1/2 lime juice
  • 4 tbsp San J Tamari (gf)
  • 4 tbsp siracha
  • 4-5 tbsp almond butter
  • 3 tbsp sesame oil
  • San J Sweet & Tangy Sauce (gf) (optional)
  • Garnish:
  • chopped peanuts
  • sesame seeds as desired
  • cilantro


  1. Soak noodles for 30minutes in cold water. Mix vegan egg powder with water. whisk until smooth. In a large wok add the vegan egg mixture and cook for 5 minutes. Once firm, add the minced garlic and cook for 1 minute until translucent, then add the tofu cubes over med/high heat with olive oil. let them cook for 3-5 minutes before flipping or moving. (you can always cook the vegan egg separate)
  2. Add the pepper, cook for 3, then the carrot & bean sprouts, then then the noodles and sauce. Top with crushed peanuts, cilantro, scallion, and a squeeze of lime.
  3. Sauce
  4. Combine all the ingredients, whisk until smooth. Place all the contents that were marinating (including sauce) in a large pan on medium heat. Cook until mushrooms being to slightly shrink and the tofu gets slightly crisp. Dice red pepper and throw in the pan, continue to cook, but not until the pepper loses color, turn on low heat.
  5. Add soaked noodles and combine with the other ingredients on low heat. Once combined remove from heat, top with cilantro and sesame seeds.
Cuisine: Lunch/Dinner | Recipe Type: Pad Thai





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