Vegan Pad Thai
Recipe type: Dinner
Prep time: 
Cook time: 
Total time: 
Yields: 4 servings
This is a Vegan Recipe!
  • 8 ounces Pad Thai rice noodles
  • 4 garlic cloves, minced
  • 4 shallots, minced
  • 2 cups cabbage, roughly sliced
  • 1 cup silken tofu
  • 2 cups bean sprouts
  • 2 green onions, sliced and divided between onion & green stalk
  • ¼ cup peanuts, finely chopped
  • 4 tbsp oil
  • Lime wedges, more peanuts, & Cilantro for garnish
  • Sauce:
  • 1 tbsp tamarind paste
  • ¼ cup water
  • 4 tbsp soy sauce
  • 1 tbsp sriracha hot sauce
  • 3 tbsp brown sugar
  1. Soak noodles in a pot of boiling hot water that has been taken off the heat.
  2. Soak for up to 10 minutes or until cooked but still firm.
  3. Rinse with cold water, drain, and set aside.
  4. Combine all ingredients for sauce in a bowl and stir until all is combined and dissolved.
  5. Get all your veggies ready for cooking.
  6. Heat 2 tbsp of oil in wok over medium-high heat.
  7. Stir fry garlic and shallots for 1 minute.
  8. Add in cabbage and green onions (not the green stalk) and cook for an additional 2 minutes.
  9. Push mixture aside in wok and at in 1 tbsp of oil.
  10. Allow to heat and scramble in silken tofu.
  11. Push aside and add in last tbsp of oil.
  12. Add in noodles and half the sauce.
  13. Toss and stir-fry for 2 minutes.
  14. Add in bean sprouts, green onion stalks, peanuts, and remaining sauce.
  15. Cook for an additional 3 minutes tossing regularly.
  16. Season to taste with either additional sugar or soy sauce.
  17. Serve immediately with cilantro, lime, and additional peanuts as garnish.
Recipe by Cook Eat Delicious! at