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Bowl of easy Tahini Pad Thai with chop sticks and lime wedges.

Tahini Pad Thai

  • Author: Mimi Ace
  • 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.


Scale

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

  1. 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. 
  2. Prep your sauce. Whisk together tahini, lime juice, coconut sugar, nutritional yeast, soy sauce, and water until smooth. Set aside. 
  3. Cook the rice noodles based on packaging instructions. Drain and set aside. 
  4. 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. 
  5. 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.  
  6. Add the cooked rice noodles, tofu, and tahini lime sauce to the pan. Cook for 2 minutes, stirring frequently. 
  7. Stir in the bean sprouts, then remove the pan from heat.
  8. 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