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Vegan Pad Thai with Tofu and Lime Recipe

A bold, flavorful Pad Thai with tofu, crunchy veggies, and a zesty lime peanut sauce, ready in under 30 minutes.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Calories: 380
Ingredients Method Notes

Ingredients
  

For the Sauce:
  • ¼ cup soy sauce
  • 2 tbsp lime juice
  • 2 tbsp peanut butter
  • 1 tbsp maple syrup
  • 1 tbsp rice vinegar
  • 1 tsp sriracha
For the Pad Thai:
  • 8 oz rice noodles
  • 1 tbsp sesame oil
  • 1 block firm tofu cubed
  • 3 cloves garlic minced
  • 1 small carrot shredded
  • ½ cup bean sprouts
  • ½ cup green onions chopped
  • ¼ cup crushed peanuts
  • 1 lime cut into wedges

Method
 

Make the Sauce:
  1. Whisk soy sauce, lime juice, peanut butter, maple syrup, rice vinegar, and sriracha in a small bowl.
  2. Set aside.
Prepare the Pad Thai:
  1. Cook rice noodles according to package instructions. Drain and set aside.
  2. Heat sesame oil in a large skillet over medium heat.
  3. Sauté tofu until golden brown. Remove from pan.
  4. In the same pan, add garlic, carrots, and bean sprouts. Stir-fry for 2 minutes.
  5. Add cooked noodles and sauce, tossing everything together.
  6. Stir in tofu and green onions.
Serve:
  1. Garnish with crushed peanuts and lime wedges.
  2. Serve hot and enjoy!

Notes

Nutritional Information (Per Serving)

  • Calories: 380
  • Total Fat: 12g
  • Saturated Fat: 2g
  • Carbohydrates: 55g
  • Fiber: 5g
  • Protein: 15g

Vitamins & Minerals (Per Serving)

  • Iron: 18%
  • Calcium: 10%
  • Vitamin C: 20%
  • Magnesium: 15%
  • Potassium: 22%

Tips for the Best Vegan Pad Thai

  • Use extra-firm tofu for the crispiest texture.
  • Add more sriracha if you love extra heat.
  • For a nut-free version, swap peanut butter for tahini.

Final Thought

This dish proves that homemade Thai food can be quick, easy, and better than takeout. Plus, you get extra lime wedges. Win-win.