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Vegan Pad Thai with Scrambled Tofu

Skillet full of cooked vegan Pad Thai
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5 from 1 review

Easy and simple vegan Pad Thai recipe with sweet and tangy sauce, scrambled tofu, and crunchy veggies! Clean and healthy dish that's better than takeout!

Ingredients

Scale

For the sauce:

  • 1 tablespoon ketchup 
  • 2 tablespoons brown sugar
  • 2 tablespoons lime juice (or apple cider vinegar)
  • 3 tablespoons soy sauce
  • 1-3 teaspoons Sriracha (or garlic chili sauce), optional 
  • 1/3 cup water 

For the Pad Thai:

  • 5 - 6 oz of Pad Thai noodle, soak according to the package
  • 2 tablespoons grapeseed oil (or vegetable oil)
  • 1- 2 cloves garlic, minced 
  • 1/4 large onion, sliced 
  • 2-3 green onion, thinly sliced
  • 1/3 carrot, thinly sliced
  • 1/2 cup Quick and Easy Scrambled Tofu 
  • 1/2 to 1 cup bean sprouts
  • Lime wedges and crushed peanuts (for garnish)

Instructions

  1. Make the Quick and Easy Scrambled Tofu and set aside about 1/2 cup. 
  2. Prepare the noodle according to the package. Do not soak or cook the noodle until it's completely cooked. The center of the noodle still should be hard so that it has the chance to soak up the sauce when stir-fried.
  3. Prepare the sauce. Mix all the ingredients for the sauce in a bowl and set aside. 
  4. Prepare all the vegetables. Mince the garlic. Slice the onion, carrot, and green onion. Rinse and dry the bean sprouts. 
  5. Make sure you have all the other ingredients next to the stove. Heat the oil in a large non-stick skillet and cook the minced garlic until it's light brown. The garlic should be light brown in color before you add the onion. Stir fry onion with constant stirring until the onion turns translucent. 
  6. Add the carrot and stir fry.
  7. Add the noodle and the sauce. Use the tongs to mix until everything is well incorporated. It may seem like lots of sauce at first but the noodle will soon absorb the sauce so stir constantly for about 3-5 minutes.
  8. Lower the heat to low and add the green onion and bean sprouts. Stir frequently. The heat of the noodle should take the rawness of the green onion and bean sprouts. The bean sprouts should still be crunchy but not raw.
  9. Add the prepared scrambled tofu.
  10. Once the green onion is wilted, bean sprouts not raw, and noodles are mixed with tofu and absorb all the sauce, turn off the heat and serve with lime wedges and crush peanuts. 

Notes

  • This recipe does not account for the cooking time of the Quick and Easy Scrambled Tofu. If you forgot to prepare scrambled tofu, the dish will still taste great. If you were to use other protein sources for the dish, make sure to season the protein before adding it to the dish. 
  • When soaking the noodle, drain the noodle when the noodle is slightly under-done/al dente. 
  • If you don't have fresh lime juice, don't use the green plastic bottle stuff. Just use apple cider vinegar. It is equally delicious!
  • Sriracha (or Sambal Oelek) is optional. If you are not a fan of spicy food, omit this ingredient. 
  • As soon as the garlic turns brown, add the onion so you can avoid burning the garlic. 

Find it online: https://www.myeclecticbites.com/vegan-pad-thai-with-scrambled-tofu/