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My Favorite (Easy) Vegan Pad Thai can play around with this very easy recipe!

You can add whatever protein you want!

I found this original Recipe in one of my favorite cookbooks, The Vegan Table, by Colleen Patrick-Goudreau. I've made a lot of adjustments, and you can too!

This stuff is amazing as leftovers, even cold...make extra to bring camping or to the water for lunch. Just make a ton. It is SO good.

The Standard Recipe

What you're gonna need for the normal recipe:

  • 8 ounces (225 g) rice noodles, I like these the most because they're easy.

  • Sesame or canola oil, for sautéing tofu

  • 1 package (16 ounces, or 455 g)of the pre-seasoned teriyaki extra-firm tofu, cubed.

  • Salt and pepper, to taste, not often needed if you are using pre-seasoned.

***I only use cast iron, I love it, and I want everyone to use it, it's safe, SO easy to use and clean, and helps increase iron intake!

I could have a blog dedicated solely to my love of Cast Iron and when I do that I'll be sure to link it HERE (it's coming soon, my ADHD already wants to abandon this post and write about cast iron)

TIP for using it: Always preheat the cast iron, using a high-temperature oil, on medium. This will keep your cast iron from allowing things to stick and continue to season it as you use it.

The sauce

*I get very liberal and creative here because sometimes I don't have all the ingredients, but I'll leave the original recipe and make notes.

Also, I like to double this so I can have some for dipping throughout the week, and in case anyone wants more.

  • ¼ cup (64 g) creamy or crunchy natural peanut butter

  • ¼ cup (50 g) granulated sugar

  • ⅓ cup (80 ml) tamari soy sauce

  • ½ cup (80 ml) lime (or lemon) juice

  • ½ teaspoon red pepper flakes

  • 2 or 3 garlic cloves, minced

  • 2 cups of your favorite stir fry veggies...or go easy and buy the frozen mix from Trader Joes, or wherever you shop

Things I skip because I'm lazy

  • 1 bunch scallions, chopped (including green parts)

• 1 cup (50 g) bean sprouts

• Sliced lemons, for garnish (optional)

• Chopped cilantro, for garnish (optional)


  1. Cook the rice noodles according to package directions, drain, and immediately return them to the pot, secured with a tight lid to keep them from drying out excessively. *They will re-moisten once you add them to the sauce below.

    1. Tip...often times you can simply put noodles in a boiling bowl or pot of water and let sit. You can also remoisten noodles by dipping back into hot water.

  2. Heat oil in a pan and sauté tofu until golden brown.

  3. Sprinkle on salt and pepper while it's cooking.

  4. In a bowl, mix peanut butter, sugar, tamari, lime juice, and red pepper flakes. Set aside.

  5. In a separate large-size sauté pan, heat oil or a little water or vegetable stock and add garlic and veggies; stir-fry for 5 to 10 minutes, until broccoli turns bright green and things are lookin' "stir-fried." *I love to use Trader Joe's frozen Asian Stir Fry mix because it is EASY

  6. To that pan, add the cooked noodles, tofu, and peanut butter mixture.

  7. Combine well, and cook just until all the ingredients are heated through.

Garnish with sliced lemons and cilantro, if using. Serve immediately.

YIELD: 2 to 4 servings

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