Serves 4
25 min
Easy Vegan Pad Thai
Recipe GLPRe78a32e4ffd8a3
A simplified, plant-based take on the classic Thai noodle dish. Rice noodles are tossed with a savory-sweet agave and lime sauce, crispy baked tofu, fresh garlic and ginger, aromatic scallions, and crunchy sprouts for a satisfying meal that comes together quickly.
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Ingredients
16 ounces Pad Thai rice noodles
½ cup Agave nectar
⅓ cup Fresh lime juice
½ cup Shoyu (soy sauce)
2 tablespoons Toasted sesame oil
6 Scallions, sliced
2 cloves Garlic cloves, minced
1 teaspoon Fresh ginger, minced
1 packet Baked tofu
1 cup Bean sprouts
Directions
Cook the Pad Thai rice noodles according to package directions until tender but not mushy. Drain thoroughly and set aside.
While the noodles cook, whisk together the agave nectar, lime juice, shoyu, and toasted sesame oil in a small bowl to create the sauce. Set aside.
Cut or crumble the baked tofu into bite-sized pieces.
Heat a large wok or skillet over medium-high heat and add the minced garlic and ginger. Sauté for about 30 seconds until fragrant.
Add the cooked noodles to the wok and toss well, breaking up any clumps.
Pour the prepared sauce over the noodles and toss continuously for 2–3 minutes until everything is coated and heated through.
Add the tofu pieces and toss gently to incorporate.
Remove from heat and fold in the sliced scallions and bean sprouts, reserving a small handful of each for garnish if desired.
Serve immediately, topped with remaining scallions and sprouts as garnish.
