Asian, Dinner

Easy Vegan Pad Thai 


Serves: 4. Cooking Time: 30 minutes



  • Frozen Stirfry Veggies (1 bag)
  • 1 block Extra Firm Tofu (drained & pressed)
  • 12 ounce Noodles (flat or spaghetti) *I use 5 dried Asian noodle stacks of the gluten free millet and brown rice ramen in the pic.
  • Sesame Seeds (optional)
  • Raw Cashews or Peanuts (optional)
  • Lime (optional)


  • 1 cup Water
  • 1/2 cup low sodium gf Tamari/Soy Sauce*
  • 3 Tbs Maple Syrup or Date Paste**
  • 1/2 cup natural style Peanut Butter
  • 1/4 cup Rice Vinegar*
  • 1 tsp Sesame Oil(optional)
  • 3 Tbs Siracha*
  • 1 Tbs ground Ginger
  • 1 Tbs Garlic Powder or 1-2 Garlic Cloves

** for a soy free version sub the soy sauce for 1/2 cup Coconut Aminos and cut the sweetener down to only 1 Tbs. Omit the tofu. You can sub the vinegar for 2 Tbs lemon juice plus 2 Tbs lime juice. And you can sub the siracha for a few pinches of cayenne pepper.


  1. Noodles: Boil the noodles according to package. Drain and rinse with cold water.
  2. Tofu: Grill or bake the tofu. For baked tofu, drain, press, and cube. Lay on parchment at 425° for 25 minutes until browned. For grilled you can make up a marinade of tamari and sesame oil (omit if oil free). Baste on tofu steaks and grill.
  3. Sauce: In a large bowl, combine all the sauce ingredients. Start with the nut butter and smash with a fork. Then whisk in the rest. Or use the blender.
  4. Stir Fry: In a deep wide pan or wok, stir fry the veggies in tamari/coconut aminos and sesame oil or just in a dry pan. If using fresh, add a little water to saute in.
  5. Add the cooked noodles and sauce. And the baked tofu. Stir & heat through.
  6. Top with crushed cashews or peanuts, sesame seeds, and more Siracha. Season with sea salt to taste and a lime wedge. Enjoy!

3 Responses

  1. Made this for dinner today. Followed the oil free notes. Delicious!

  2. Made this for dinner today. Followed the oil free notes. Delicious!!

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