Easy Pad Thai Recipe | FoodByMaria Recipes

Vegan Meals

Easy Pad Thai Recipe (Vegetarian)

Last Updated:

Prep

20 minutes

Cook

20 minutes

Yield

4-6 servings

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.

Easy pad thai recipe in a dish on a counter

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
Fresh ingredients for pad thai recipe

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.

Ingredients being added to a grill for easy pad thai recipe

How to make this easy pad thai recipe?

  1. Preheat the Ninja Foodi grill or large skillet, then add the sesame oil.
  2. Cook the rice noodles and set them aside.
  3. Add the cubed tofu to one half of the grill, and the onion + garlic on the other side.
  4. Cook the tofu for 3 – 4 minutes on each side, then remove from the heat.
  5. Stir the onions and garlic, allowing them to become soft, translucent, and begin to golden.
  6. Thinly slice the red pepper, carrot, and green onion, being about 2- 2 ½ inches in length.
  7. Add to the grill with the onion and garlic. Cook for 5 minutes, stirring every couple of minutes.
  8. Add the bean sprouts to the cooking veggies, mix together and push to the side to make room for the eggs.
  9. 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.
  10. Once the veggies are golden and the eggs are cooked, combine the ingredients together on the grill and cook.
  11. Pour the maple syrup, rice wine vinegar, tamari, and sambal over top and mix together.
  12. Add the smoked tofu, cooked rice noodles, and half of the chopped peanuts.
  13. Mix until combined.
  14. Add the roughly chopped fresh basil, cilantro, and the second half of the peanuts.
  15. Squeeze the fresh lime juice overtop, serve immediately, and ENJOY!
Easy paid thai recipe on a grill

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.

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Easy Pad Thai Recipe

  • Author: Maria Koutsogiannis
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 4-6 servings 1x
  • Category: Vegetarian Dinner
  • Method: Cook
  • Cuisine: Asian-Inspired, Vegetarian, Dairy-Free, Gluten-Free
  • Diet: Vegetarian

Description

This easy, flavorful easy pad thai recipe is loaded with fresh veggies, crunchy peanuts, and hearty tofu.


Ingredients

Scale

2 tbsp sesame oil

68 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

68 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!

Notes

To make this dish vegan, omit the eggs or swap for your favorite egg replacement!

Add any other vegetables you desire, this is a customizable Pad Thai.

Prep the ingredients ahead of time, store in a ZWILLING bag and heat with sauce ingredients to serve! Super easy and delicious meal prep!

This dish is a HUGE hit with everyone- impress your friends 😉

Store the pad Thai in the fridge in a tightly sealed container for 5 – 6 days.


Nutrition

  • Serving Size: 6
  • Calories: 346
  • Sugar: 13.1g
  • Sodium: 447mg
  • Fat: 14.4g
  • Saturated Fat: 2.3g
  • Unsaturated Fat: 5.7g
  • Trans Fat: 0g
  • Carbohydrates: 52.2g
  • Fiber: 12.5g
  • Protein: 10.1g
  • Cholesterol: 62mg

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