Is Pad Thai gluten-free?

Yes! Traditionally Pad Thai is gluten-free. In this recipe as long as you use gluten-free soy sauce the Pad Thai will be gluten-free.

Traditionally, Pad Thai is not vegan since it's made using fish sauce, egg, and often times in Thailand even find dried shrimp. This recipe however is vegan-friendly!

What kind of noodles are best for Pad Thai?

Flat dried rice noodles are best to use for Pad Thai. You can find these at most grocery stores or your local Asian supermarket.

Why do you soak Pad Thai noodles?

Since Pad Thai noodles cook very fast, they are traditionally soaked in water for a few minutes to make them more pliable and then added directly to the stir fry pan. Since the noodles will cook more in the pan, you’ll end up with perfectly cooked noodles. If you boil the noodles before adding them to the pan, they can become overcooked and start sticking together.

Can I make Pad Thai ahead of time?

While it's best enjoyed fresh, you can prepare the sauce and chop the vegetables in advance for quicker assembly when ready to cook.

Can I make Pad Thai without peanuts?

Yes. Leave the peanuts out of this recipe for a peanut-free option.

Easy Vegan Pad Thai Recipe w/ Sauce

Name: Tofu Pad Thai
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Thai
Ingredients: 1/2 pack rice noodles (approx 7 oz); 1/2 block of extra-firm tofu, cut into small cubes; 2 tbsp vegetable oil; 1/4 cup-1/2 cup water; 1 garlic clove, finely chopped; 1 large handful garlic chives (can sub regular chives); 2 tbsp soy sauce (gluten-free if needed); 1 tbsp coconut sugar (can sub agave, maple syrup); juice of 1/2 lime; 1 cup bean sprouts; crushed peanuts and sliced scallion for serving

Description

A simple Tofu Pad Thai recipe that is easy to make and takes less than 20 minutes!

Ingredients

Units Scale

1/2 pack rice noodles (approx 7 oz)
1/2 block of extra-firm tofu, cut into small cubes
2 tbsp vegetable oil
1/4 cup-1/2 cup water
1 garlic clove, finely chopped
1 large handful garlic chives (can sub regular chives)
2 tbsp soy sauce (gluten-free if needed)
1 tbsp coconut sugar (can sub agave, maple syrup)
juice of 1/2 lime
1 cup bean sprouts
crushed peanuts and sliced scallion for serving

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Instructions

Boil water and pour it into a large bowl. Add the rice noodles to the bowl of water and soak until tender, but not too soft. (they should still be slightly undercooked and have some firmness to them.) Drain and set aside.
Heat the vegetable oil in a non-stick pan on medium-high heat then add the tofu and cook for 2-3 minutes on each side until golden brown.
Push the tofu to the side of the pan, turn the heat to medium and add the garlic noodles, garlic chives, soy sauce, coconut sugar and lime juice to the pan.
Slowly add some water to the pan, 1-2 tbsp at a time to prevent the noodles from sticking and allowing to cook fully through.
Turn the heat to low, add the bean sprouts and mix together.
Top with crushed peanuts and sliced scallions

Notes

Pad Thai is best enjoyed immediately.

Store leftovers in an airtight container in the fridge for 3 days.

Nutrition

Serving Size: 1/3 recipe
Calories: 265
Sugar: 6g
Sodium: 600mg
Fat: 13g
Saturated Fat: 2g
Carbohydrates: 50g
Fiber: 3g
Protein: 8g