These Veggie Pad Thai Noodles are colorful, creamy, and bursting with flavor. This dish is perfect for a quick lunch or dinner made in 30 minutes or less.
When I think of Thai food I think Pad Thai noodles.
While growing up in Hawaii I ate at a lot of asian restaurants with my Dad. One of them being Thai restaurants. I always loved how Thai food always had bold flavors, spice and plant based option.
This Pad Thai noodle dish is made with four main ingredients, peanut sauce, cooked vegetables, rice noodles and crumbled tofu.
For these Pad Thai Noodles I added crumbled tofu seasoned with garlic and tumeric. To make this simple tofu the first thing you want to do is get the excess water out of it. How you do that is by patting it with a paper towel or with a clean kitchen towel.
Normally, I would press my tofu but with this recipe the extra water from the tofu will just evaporate while you are frying it. Then using your hands or a large spoon you will crumble the tofu into small pieces. Then add turmeric, salt, pepper, garlic powder, and soy sauce and mix. Set the tofu aside, we will use it when we stir fry the veggies.
For the stir fried vegetables I used carrots, purple cabbage, white onions, peppers and garlic. You can sub out or add any of these veggies to make your Pad Thai Noodles.
I cut my peppers julienne or what I like to call matchstick cuts. Matchstick cuts are thin, even strips of vegetables. I also chopped my cabbage and onions very finely so that they would cook all the way when stir frying them.
This dish is garnished with crushed peanuts, cilantro and green onion.
This Pad Thai recipe can be made gluten-free by substituting the soy sauce for coconut amino and making sure the rice noodles are certified gluten-free.
These Pad Thai Noodles are:
Quick & Easy
If you make these Pad Thai Noodles I would love if you would snap a photo of your food and share it with me on instagram @itsallgoodvegan.com. I can’t wait to see how you like it!
Veggie Pad Thai Noodles
Quick and easy Pad Thai Noodles packed with delicious savory flavors.
- 2 ½ Tbsp peanut butter
- 2 Tbsp of lime juice
- 4 Tbsp of soy sauce or coconut amino acids
- 1 Tbsp maple syrup
- 1 tsp sriracha
- 1 tsp rice vinegar
- 1 cup of extra firm tofu
- 2 tsp turmeric
- 1 tsp of salt and pepper
- 1 Tbsp of garlic powder
- 1 Tbsp of soy sauce or coconut amino acids
- 1 Tbsp oil (I used avocado oil)
- 1 cup of green peppers, julienne/matchsticks cuts
- 1 cup of red peppers, julienne/matchsticks cuts
- 2 carrots, shredded or julienne/matchstick cuts or ribbon cuts
- ½ white onion, chopped
- 2 cloves of garlic, chopped
- 1 cup of purple cabbage, chopped finley
- 14 ounces pad thai rice noodles
- Chopped peanuts
- Green onion
- Place your tofu in a medium bowl. Dab the tofu with a paper towel to get rid of any excess liquid.
- Using your hands or a large spoon crumble the tofu. Add salt, pepper, turmeric, garlic powder and soy sauce and mix. Put aside, we will use this later.
- In a mixing bowl combine soy sauce, peanut butter, rice vinegar, sriracha, maple syrup and lime. Mix together with a whisk until smooth.
- Boil water in a large pot. Cook rice noodles according to the package directions and set aside. Recommended to cook al dente.
- Heat large pan over medium heat. When hot add oil, peppers, carrots, onion and garlic. Stir fry for 4 minutes.
- Add the rice noodles and peanut sauce to the pan with the vegetables and stir fry for 2 minutes.
- Place the tofu in the pan and mix together. Cook for 3-5 minutes.
- To serve place in serving bowls and garnish with crushed peanuts, cilantro and green onions.
- Leftovers will last 3 days in the fridge. Garnish your noodles after you reheat them, not before.
Make it Your Own
- Substitute or add any of the vegetables to the stir fry.
- For a spicier noodle dish add an extra tablespoon of sriracha to the peanut sauce.
- Do you like your dish to be more saucy? Double the Pad Thai peanut sauce.