Gluten Free
Easy Pad Thai Recipe (Vegetarian)
Prep
20 minutes
Cook
20 minutes
Yield
4 -6 servings
This easy, flavorful easy pad thai recipe is loaded with fresh veggies, crunchy peanuts, and hearty tofu.
If there is one meal I feel like I never get sick of, it’s pad thai. It is such a comforting, delicious dish that reminds me of my travels through Thailand years ago when I would enjoy all their amazing street food. This easy pad thai recipe is vegetarian, filling, and a recipe you’ll come back to again, and again.
Why you’ll love this easy pad thai recipe:
- Easy: It’s in its name, this recipe is easy! It’ll only take 40-minutes to make
- Flavorful: I love the fresh veggies, tofu, the peanuts on top, seriously, pad thai is so good
- Versatile: Add in meat, or different veggies or herd you have on hand
Ingredient Notes:
Tofu: Tofu is made of condensed soy milk that’s pressed into solid white blocks. It’s a great plant-based substitute. Tofu is also high in protein and contains all the essential amino acids that your body needs.
Tamari: Tamari is a Japanese form of soy sauce formed as a byproduct of the production of miso paste. It contains no added wheat and is made with a higher volume of soybeans than regular soy sauce.
How to make this easy pad thai recipe?
- Preheat the Ninja Foodi grill or large skillet, then add the sesame oil.
- Cook the rice noodles and set them aside.
- Add the cubed tofu to one half of the grill, and the onion + garlic on the other side.
- Cook the tofu for 3 – 4 minutes on each side, then remove from the heat.
- Stir the onions and garlic, allowing them to become soft, translucent, and begin to golden.
- Thinly slice the red pepper, carrot, and green onion, being about 2- 2 ½ inches in length.
- Add to the grill with the onion and garlic. Cook for 5 minutes, stirring every couple of minutes.
- Add the bean sprouts to the cooking veggies, mix together and push to the side to make room for the eggs.
- Crack the eggs on the side of the grill, cook, and scramble, while cooking the veggies on the other side. This will be another 5 – 8 minutes.
- Once the veggies are golden and the eggs are cooked, combine the ingredients together on the grill and cook.
- Pour the maple syrup, rice wine vinegar, tamari, and sambal over top and mix together.
- Add the smoked tofu, cooked rice noodles, and half of the chopped peanuts.
- Mix until combined.
- Add the roughly chopped fresh basil, cilantro, and the second half of the peanuts.
- Squeeze the fresh lime juice overtop, serve immediately, and ENJOY!
Expert Tips & FAQ:
How can I make vegan pad thai? To make this dish vegan, omit the eggs or swap for your favorite egg replacement!
Customize: Add any other vegetables you desire, this is a customizable Pad Thai.
Meal Prep: Prep the ingredients ahead of time, store in a ZWILLING bag and heat with sauce ingredients to serve! Super easy and delicious meal prep!
Storage: Store the pad Thai in the fridge in a tightly sealed container for 5 – 6 days.
Other recipes you’ll love:
- Quick + Easy Watermelon + Mint with Tofu Feta Salad
- Roasted Beet Salad with Feta and Pistachios
- Pearl Couscous Greek Salad with Tofu Feta and a Creamy Dill Dressing
- Greek Lentil Salad
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Easy Pad Thai Recipe
Ingredients
- 2 tbsp sesame oil
- 6 – 8 oz smoked tofu or tempeh cubed
- 1 medium yellow onion finely diced
- 4 garlic cloves minced
- 1 large red pepper
- 1 large carrot
- 3 sprigs green onion
- 1 ½ cups bean sprouts
- 2 eggs
- 3 tbsp. maple syrup
- 2 tbsp. rice wine vinegar
- 2 tbsp. tamari
- 1 tbsp. sambal
- 1/3 cup chopped peanuts
- ¼ cup fresh basil roughly chopped
- ¼ cup fresh cilantro roughly chopped
- Juice of one lime
- 6 – 8 oz rice noodles
Instructions
- Preheat the Ninja Foodi grill or large skillet, then add the sesame oil.
- Cook the rice noodles and set them aside.
- Add the cubed tofu to one half of the grill, and the onion + garlic on the other side.
- Cook the tofu for 3 – 4 minutes on each side, then remove from the heat.
- Stir the onions and garlic, allowing them to become soft, translucent, and begin to golden.
- Thinly slice the red pepper, carrot, and green onion, being about 2- 2 ½ inches in length.
- Add to the grill with the onion and garlic. Cook for 5 minutes, stirring every couple of minutes.
- Add the bean sprouts to the cooking veggies, mix together and push to the side to make room for the eggs.
- Crack the eggs on the side of the grill, cook, and scramble, while cooking the veggies on the other side. This will be another 5 – 8 minutes.
- Once the veggies are golden and the eggs are cooked, combine the ingredients together on the grill and cook.
- Pour the maple syrup, rice wine vinegar, tamari, and sambal over top and mix together.
- Add the smoked tofu, cooked rice noodles, and half of the chopped peanuts.
- Mix until combined.
- Add the roughly chopped fresh basil, cilantro, and the second half of the peanuts.
- Squeeze the fresh lime juice overtop, serve immediately, and ENJOY!
I literally just made this, took the first bite and it is INCREDIBLE! I had to write something right away. Thank you for such a delicious recipe!
THANK YOU SO MUCH!!!