The first time I ever ate Thai food was in college. That was one of the many perks of going to school in a big city – there were endless opportunities to expand my culinary boundaries. Just as it is for many people, Pad Thai was my “gateway dish” to this foreign cuisine. It contained familiar ingredients – noodles, peanuts, and cilantro, but was so different than anything I had ever tasted. Sweet, sour, and salty all at once – I was completely hooked.
It’s been more than 10 years since that night at Penny’s Noodles where my friend Erin helped me navigate the menu and pick a “safe” dish for a newbie. I still adore Pad Thai, but I’ve branched out and also count Tom Kha (coconut soup) and Panang Curry among my favorite Thai dishes. I even spent a month in Thailand a couple of years ago, and I’m going back in March to lead a yoga and vegan cooking retreat with my friend, Amie. To say I’m a Thai food fanatic would be an understatement. I’m kind of obsessed.
I’ve been working on some authentic (but also vegan) Thai recipes to teach my retreat guests this spring, and the Pad Thai sauce in this recipe is one of them. Pad Thai is traditionally made with fish sauce, which gives the dish a very specific salty flavor – an obvious no-no if you’re vegan. Despite it lacking in my version, I think this recipe comes really close to the real thing. Sweet potato noodles made with a spiralizer offer a fun twist on this traditional dish. Check out other ideas for swapping out traditional pasta with healthier options!
Our vegan Pad Thai comes with all the tasty fanfare you’d get at a Thai restaurant or from a food cart in Bangkok. Marinated tofu, scallions, bean sprouts, peanuts, fresh cilantro, and lime make for a bomb meal you can enjoy hot or cold (the chilled version is perfect for a packed lunch!) Meal prep tip: Marinate the tofu, make the Pad Thai sauce, and spiralize your sweet potatoes the day before for a quick and easy dinner.
A quick note on the ingredients: tamarind concentrate is essential to this recipe, though you can swap it with some lime juice if necessary (tamarind balances the flavor of the sauce, making it a bit sour). I bought mine on Amazon; you can find tamarind concentrate here. I also included preserved radish in this recipe. It's not essential for this dish to work, but it is found in authentic Thai food. If you're intrigued, I also purchased this on Amazon. You can find preserved radish here.
Our Favorite
Spiralizer 5-Blade by Mealthy: Vegetable Slicer with Catch & Storage Container, Heavy Duty Base
$19.95
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Vegan Pad Thai with Sweet Potato Noodles
- Prep Time: 25 mins
- Cook Time: 30 mins
- Total Time: 55 minutes
- Yield: 3 servings 1x
Description
Our vegan Pad Thai comes with all the tasty fanfare you’d get at a Thai restaurant or from a food cart in Bangkok. Marinated tofu, scallions, bean sprouts, peanuts, fresh cilantro, and lime make for a bomb meal you can enjoy hot or cold (the chilled version is perfect for a packed lunch!)
Ingredients
For the tofu:
- 6 oz. extra-firm tofu (half of a 12-oz. package)
- 1 Tbsp. soy sauce
- ½ Tbsp. rice vinegar
- ½ Tbsp. sesame oil
- 1 Tbsp. coconut oil, for frying
For the Pad Thai:
- 2 medium sweet potatoes, peeled
- 2 Tbsp. preserved minced radish (optional)
- 3 garlic cloves, minced
- 1 bundle scallions, tops and bottoms
- 1 cup bean sprouts (plus extra, for serving)
- 1 Tbsp. coconut oil
- ¾ cup Pad Thai sauce
- ¼ cup peanuts, chopped, for serving
- Small handful of fresh cilantro, chopped, for serving
- ½ lime, sliced, for serving
For the Pad Thai sauce:
- 1 tsp. tamarind concentrate
- 3 Tbsp. water
- ¼ cup coconut palm syrup or agave
- 1 Tbsp. rice vinegar
- ¼ cup soy sauce
Instructions
- Drain the tofu and press it between a few layers of paper towels to remove as much liquid as possible (you may have to switch out the paper towels a few times). Slice the tofu into bite-sized cubes and place them in a Ziplock freezer bag along with the soy sauce, rice vinegar, and sesame oil. Seal the bag and squish it around to coat the tofu in the marinade. Allow it to sit while you prep the other components.
- Use the spaghetti blade on your spiralizer to make noodles from the sweet potatoes. Set the noodles aside in a large bowl.
- If you’re using preserved radish, rinse it with water in a fine mesh strainer. Mince the garlic and add it to a prep bowl with the preserved radish. Finely chop the light green part of the scallions and add it to the preserved radish and garlic. Slice the tops of the green onion into 1-inch long pieces and set aside with the bean sprouts.
- To cook the tofu, melt a tablespoon of coconut oil in a large, deep skillet over medium heat. When hot, add the tofu to the pan using a slotted spoon (leave any remaining marinade in the bag). Cook the tofu for 4 to 5 minutes on each side, until lightly browned. Transfer to a plate and carefully wipe the skillet clean.
- As the tofu cooks, make the sauce. Add the tamarind paste to a bowl and stir in the water to dilute. Then whisk in the coconut palm syrup or agave, rice vinegar, and soy sauce.
- Add the remaining tablespoon of coconut oil to the skillet and place over medium heat. Add the preserved radish, garlic, and the light green part of the scallions. Sauté until fragrant, about 2 minutes. Spill the sweet potato noodles into the skillet and, using a pair of tongs, gently toss to coat them in the oil. Cook for 3 to 4 minutes, until the noodles have reduced in volume by a third.
- Pour half of the Pad Thai sauce into the skillet to coat the sweet potato noodles. Continue to cook, stirring frequently, until most of the liquid evaporates, 3 to 5 minutes. Add the second half of the Pad Thai sauce and repeat, testing the noodles frequently to avoid a mushy mess. The noodles should be tender, but still have a bite to them.
- When the sweet potato noodles are nearly done, add the bean sprouts and green tops of the scallions to the skillet. Fold the noodles over the veggies to create a little pocket where they can steam, about 30 seconds more. Stir in the tofu to heat through. When the sweet potato noodles are tender and most of the liquid has cooked off, remove from heat.
- Divide the Pad Thai between two bowls. Garnish with chopped peanuts, bean sprouts, cilantro, and a lime wedge. Enjoy warm.
Nutrition
- Serving Size:
- Calories: 449
- Sugar: 27.4 g
- Sodium: 834.3 mg
- Fat: 21 g
- Carbohydrates: 53.1 g
- Protein: 15 g
- Cholesterol: 0 mg
Jenn
OMG, I LOVE, Penny's Noodle!!! I used to live just down the street from the one in Wrigleyville - though sadly I don't think that one exists anymore...not sure about that. This dish looks fantastic and I can't wait to make it!
Sarah De la Cruz
This looks amazing—all of my favorite flavors! Can't wait to give it a try! Have an amazing trip to Thailand—wish I could come take your class!
Cadry
This sounds amazing! I didn't try Thai food until I was in my twenties, but now it's one of my favorite cuisines. How exciting that you'll be teaching cooking classes in Thailand this spring. I can't wait to read about it!
Albert Bevia
Loving this version of vegan pad thai, the use of sweet potatoes to make the noodles is absolutely awesome!!! thanks for the recipe 🙂
Kate Kasbee
Thank you! I hope you love it 🙂
Mary Ellen | VNutrition
Pad Thai is still one of my favorite things on Thai menus (though I've branched out more like you have too). This looks absolutely delicious!
Kate Kasbee
Thanks, Mary Ellen! It's so hard NOT to love Pad Thai. I still order it pretty much every time I go out 🙂
Mel | avirtualvegan.com
Mmmmm! I absolutely adore Pad Thai and I love your spin on it with sweet potato noodles. Those flavours go so well with the sweet potato noodles!
Kate Kasbee
Thanks! Bonus: the sweet potato noodles are sturdy enough to be refrigerated. These leftovers made for a great lunch the next day, even chilled.
Becky Striepe
Ooh what a great idea! Sweet potato and Pad Thai sauce sound like they're perfect together!
Kate Kasbee
Thank you! Oh my gosh, this combination is the best. Let me know if you try it!
Amy Katz from Veggies Save The Day
I love Thai food, and I still love Pad Thai after all these years. I can't wait to try your version with sweet potato noodles!
Kate Kasbee
Right?! There's something about Pad Thai that keeps me coming back every single time. Let me know how you like the sweet potato noodle version!