Make and enjoy this hugely popular Thai restaurant favorite noodles right in the comfort of your home in under 30 minutes. It's loaded with veggies and crispy tofu in a super flavorful sauce that will have you asking for the seconds!!!
It goes without saying Thai food is one of our favorite cuisines. Pad Thai along with Thai Red Curry is our go-to dish.
Pad Thai is a popular street food from Thailand that is also one of the most ordered dishes at Thai restaurants. Traditionally, the recipe calls for eggs and fish sauce. Though I do eat eggs, but don't prefer it in my pad thai. So when ordering at the restaurant, I always have to specify to make without either.
Now with the times, we are living in, I prefer to make it at home. With just a few easy swaps, this version can be made vegan without compromising on the flavor. And it's pretty simple to make in your Instant Pot. It's an easy and healthy one-pot 30 minutes wonder if ever there was one!!!
Folks, say goodbye to takeout and hello to this incredibly yummy homemade Pad Thai!
Let's dive right in!!!
Ingredients
The ingredients list might seem a little daunting, but believe me, most of the ingredients are pantry staples and are easily available.
- Rice noodles - I have used the rice stick noodles here. You can also use brown rice noodles for extra fiber.
- Tofu - For that delicious and hearty dose of protein.
- Aromatics and vegetables -ginger, garlic, green chilies, onions, carrots, red peppers, and bean sprouts for that added crunch.
- Sauce - This is what brings all the flavors to a good pad thai. I have used soy sauce for savory and umami notes, tamarind concentrate for the tang and that signature pad thai taste, chili garlic sauce for the kick, and brown sugar for a hint of sweetness. You can buy tamarind concentrate from Amazon or in the Asian aisle of your neighborhood supermarket or at any Indian store.
- Garnishes - Cilantro and green onions add pops of flavor, lime wedges, and crushed roasted peanuts add that extra crunch.
How to make Vegan Pad Thai in the Instant Pot ??
- Press the tofu with a heavy object.
- Prepare the sauce in a small bowl.
- Sauté the veggies in the Instant Pot. Set aside.
- Add aromatics and the sauce.
- Stir in stock/water, noodles, and season. Pressure-cook.
- Pan-roast the tofu.
- Immediately release the pressure once the time is up and let the noodles sit covered for a few minutes.
- Finally, add the sautéed veggies, bean sprouts, tofu, and toss gently. Garnish with peanuts, cilantro, green onions, and some more bean sprouts.
Detailed IP instructions can be found below along with the stovetop instructions.
We love Vegan Pad Thai. It's :
- flavorful with the right balance of sweet, savory, tangy, and spicy notes.
- nutritious with a good measure of veggies and protein in the form of tofu.
- can easily be gluten-free.
- a perfect one-pot weeknight or weekend meal.
- quick and easy to make in Instant Pot.
- vegan, vegetarian, plant-based, and dairy-free
Looking for more Asian inspired vegan recipes?
Ingredients
- 7oz rice stick noodles
- 6oz extra firm tofu, pressed and cubed
- 1 red pepper, sliced
- 1 medium carrot, thinly sliced like matchsticks
- 1 medium onion, thinly sliced
- 1 cup bean sprouts
- 1 thai chili, chopped
- 4 garlic cloves, minced
- 1 teaspoon ginger, minced
- 2 tablespoons soy sauce
- ½ tablespoon tamarind concentrate/paste
- 1.5 tablespoons chili garlic sauce
- 2 tablespoons brown sugar
- 1 tablespoon rice vinegar
- 2 sprigs green onions, chopped
- 2 tablespoons roasted peanuts, crushed
- fresh cilantro or coriander, chopped
- lime wedges
- 2 cups vegetable stock or water
- 3 tablespoons sesame oil, divided
- ¼ teaspoon black pepper
- salt to taste
Instructions
Instant Pot
- Press the tofu with a heavy object for at least 20 minutes.
- In a small bowl, combine and whisk together the sauce ingredients - soy sauce, tamarind concentrate, chili garlic sauce, rice vinegar, and brown sugar.
- Turn the Instant Pot to SAUTÉ mode at HIGH.
- Once hot, add about 1.5 tablespoon oil to the inner steel insert of the Instant Pot. Then add carrots and peppers. Sauté for about 4-5 minutes. Transfer the veggies to a plate and keep them aside.
- Add another ½ tablespoon oil. Then, add ginger, garlic, and thai chili. Sauté till light brown and aromatic, about 30 seconds.
- Now, add onions and sauté for 3-4 minutes or till translucent.
- Stir in the whisked sauce, salt, and pepper. Scrape the bottom of the inner pot and make sure there are no bits and pieces stuck.
- Add 2 cups of stock or water.
- Spread the noodles in a crisscross pattern. Press them gently with a spatula so that they are almost submerged in liquid.
- Cancel the SAUTÉ mode. Close the lid of the IP with the vent in the sealing position.
- Change the setting to PRESSURE COOK or MANUAL MODE at High for 3 minutes.
- Meanwhile, cut tofu into cubes.
- Heat 1 tablespoon oil in a cast-iron skillet. Pan roast the tofu till light brown on both sides. Remove and set it aside.
- Once the time is up and IP beeps, immediately release the pressure.
- Open the lid and give the noodles a good toss with tongs. There might be some extra liquid. Don't worry it will be absorbed by the noodles. Close the lid again and let it sit for another 5 minutes.
- Add the sautéed vegetables, bean sprouts, pan-roasted tofu, and toss with noodles.
- Finally, top with green onions, cilantro, lime wedges, and crushed peanuts. Serve immediately!!
Stove Top
- Press the tofu with a heavy object for at least 20 minutes.
- To a large pot, add rice noodles. Pour boiling water into the pot.
- Let the noodles soak in the hot water for 4-6 minutes or as per the package instructions.
- Rinse and drain the noodles, drizzle ½ tablespoon oil over them, so they don't stick to each other. Set it aside.
- In a small bowl, combine and whisk together the sauce ingredients - soy sauce, tamarind concentrate, chili garlic sauce, rice vinegar, and brown sugar.
- Cut tofu into cubes.
- Heat 1 tablespoon oil in a cast-iron skillet. Pan roast the tofu till light brown on both sides. Remove and set it aside.
- Next, add the remaining 1.5 tablespoons of oil to a wok at medium-high heat. Add minced ginger, garlic, and thai chili. Stir for about 30 seconds.
- Add sliced onions, carrots, and red peppers. Sauté for 3-4 minutes.
- Stir in the prepared sauce. Add salt, pepper.
- Then, add the boiled noodles, pan-roasted tofu, and bean sprouts. Toss the noodles nicely for a couple of minutes with all the veggies and sauce. Garnish with green onions, crushed peanuts, lime wedges, more bean sprouts, and cilantro. Serve immediately!!!
Recipe Notes
- To make this recipe gluten-free, use tamari instead of soy sauce.
- Store any leftovers in an air-tight container in the refrigerator for up to 3 days.
- Use rice stick noodles or brown rice noodles for this recipe.
- Don't skip adding peanuts that takes the dish to another level.
