This tahini pad thai is a quick and easy dinner that is ready in under 30 minutes! This healthy, gluten-free stir fry is full of rice noodles, tofu, and veggies topped with a creamy tahini lime sauce.
Is pad thai vegan?
Let me start off by saying this is a pad thai inspired recipe. Don’t come at me guys! (I know there are pad thai fanatics out there.)
Authentic pad thai is not vegan, as it includes fish sauce, egg, and shrimp. It also incorporates some harder to find ingredients like tamarind paste. None of that here today! This pad thai inspired recipe is totally vegan and full of rice noodles, crispy tofu, delicious veggies, and a creamy tahini lime sauce.
Ingredients for tahini pad thai
Traditional pad thai uses rice noodles, but feel free to sub whatever you have on hand. For veggies, I used bean sprouts, carrots, red bell pepper, mushrooms, onion, and garlic, but any stir fry veggie you love will work. And since this is a vegan pad thai recipe, for the protein I used tofu, which tastes amazing fried in sesame oil. And of course we have an amazing tahini lime sauce!
How to make vegan pad thai
This tahini pad thai recipe is ready in under 30 minutes and is perfect for a weeknight dinner.
- Cut your veggies.
- Whisk together the ingredients for the sauce. Set aside.
- Cook the rice noodles. Set aside.
- Heat up sesame oil in a pan and fry tofu.
- Add veggies and stir fry until slightly tender.
- Stir in noodles and tahini lime sauce.
- Serve with fresh cilantro and lime wedges!
How to make tahini pad thai sauce
The real key to a good stir-fry is a delicious sauce. And yes I have the most best sauce ever. This tahini pad thai sauce is made with just 5 ingredients!
- Tahini for creaminess.
- Lime juice for acidity.
- Coconut sugar for sweetness.
- Soy Sauce for saltiness.
- Nutritional Yeast for an umami depth of flavor.
It is creamy, sweet, salty, and savory all at the same time. So. Good. You should double the sauce recipe if you’re a sauce freak like me 😋
Tips for the best pad thai
- Use whichever oil you want, but sesame oil really takes this dish to a whole new level.
- Depending on your rice noodles, this should keep in the fridge for about 3 days.
- Don’t overcook your bean sprouts! They are so fresh and crunchy, they just need a light stir in the pan and they will be perfect.
If you like this recipe, you’ll love my Easy Vegan Peanut Noodles
Another Thai-inspired dish with rice noodles, crisp veggies, and an amazing creamy peanut sauce.
If you make this recipe, leave it a rating and a comment! You can also tag me @Daughter_of_Seitan on Instagram so I can see your lovely food creations. XOXO
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Tahini Pad Thai
- Prep Time: 10
- Cook Time: 15
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Mains
- Method: Stir Fry
- Cuisine: Thai
- Diet: Vegan
Description
This tahini pad thai is a quick and easy dinner that is ready in under 30 minutes! This healthy, gluten-free stir fry is full of rice noodles, tofu, and veggies topped with a creamy tahini lime sauce.
Ingredients
Pad thai
- 1 8oz package rice noodles (250g)
- 1/2 block extra firm tofu (200g)
- 4 cups bean sprouts
- 2 medium carrots
- 1 medium red bell pepper
- 1/2 yellow onion, finely sliced
- 5 small cremini mushrooms
- 4 garlic cloves, minced
- 1 + tablespoons sesame oil, for stir-frying
Tahini lime sauce
- 5 tablespoons tahini
- 3 tablespoons lime juice
- 2 tablespoons coconut sugar (sub brown sugar)
- 2 tablespoons nutritional yeast
- 2 tablespoons soy sauce (sub tamari if gluten-free)
- 2 tablespoons water
Optional (for serving)
- 1/4 cup chopped cilantro
- Lime wedges
Instructions
- Prep your ingredients. Drain excess water from the tofu, then cut it into roughly 1/2 inch squares. Thinly slice the red bell pepper, onions, and mushrooms. Peel the skin off the carrot, then continue to peel it to make ribbons. Set aside.
- Prep your sauce. Whisk together tahini, lime juice, coconut sugar, nutritional yeast, soy sauce, and water until smooth. Set aside.
- Cook the rice noodles based on packaging instructions. Drain and set aside.
- Heat up some sesame oil in a pan over medium high heat. Once hot, fry the tofu on each side for a minute or two until golden brown. Put in a bowl and set aside.
- Pour more sesame oil to the pan and add the onions, garlic, carrots, red bell pepper, and mushrooms to the pan. Stir fry for 3-5 minutes, stirring frequently.
- Add the cooked rice noodles, tofu, and tahini lime sauce to the pan. Cook for 2 minutes, stirring frequently.
- Stir in the bean sprouts, then remove the pan from heat.
- Serve this tahini pad thai topped with fresh cilantro and lime wedges! Keep in the fridge for about 2 days. Not freezer friendly.
Nutrition
- Serving Size: 1 serving
- Calories: 508.26
- Sugar: 12.95g
- Sodium: 597.32mg
- Fat: 17.4g
- Saturated Fat: 2.6g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 73.42g
- Fiber: 7.69g
- Protein: 19.59g
- Cholesterol: 0g
Keywords: Vegan Pad Thai, Tahini, Rice Noodles, Vegetable Stir Fry
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