Pad Thai Meets 1960s Fusion Vibes—Now 100% Vegan

Imagine a hippie noodle party where Thai street food shakes hands with ‘60s fusion cooking.

That’s what this vegan Pad Thai is all about. It’s bold, tangy, colorful—and fully plant-powered.

You get chewy rice noodles, crunchy veggies, a zesty tamarind kick, and a funky peanut-lime vibe that tastes like flower power on a plate.

History

Pad Thai popped up in Thailand in the 1930s, but its global fame grew in the ’60s, when Americans got hooked on exotic food.

At the same time, vegetarianism was blooming in hippie kitchens. This dish blends both scenes.

It keeps the Thai soul but borrows the ’60s flair—think bell peppers, peace-loving tofu, and peanut butter instead of fish sauce.

Equipments

• Large skillet (I love this one from Lodge) or wok
• Saucepan (this is the FATHER of all saucepans!) for boiling noodles
• Mixing bowls (I love this mixing bowl set)
• Wooden spatula
• Knife (Chefs envy this knife set) and chopping board
• Citrus squeezer (optional)

Ingredients

For the noodles:

• 6 oz flat rice noodles
• Hot water for soaking

For the sauce:

• 2 tbsp tamarind paste
• 1 tbsp soy sauce
• 1 tbsp peanut butter
• 1 tbsp maple syrup
• Juice of 1 lime
• 1 clove garlic, minced
• ½ tsp chili flakes (optional)
• 2 tbsp warm water

For the stir-fry:

• 1 tbsp sesame oil
• ½ block extra-firm tofu, cubed
• 1 small red bell pepper, sliced thin
• ½ cup shredded carrots
• 2 green onions, chopped
• Handful of bean sprouts
• Chopped cilantro and crushed peanuts for garnish
• Lime wedges for serving

Instructions

1. Soak the noodles

Place the rice noodles in a bowl and cover with hot water. Let them soak for 15-20 minutes until soft. Drain and set aside.

2. Mix the sauce

In a small bowl, whisk together tamarind paste, soy sauce, peanut butter, maple syrup, lime juice, minced garlic, chili flakes, and water. Set aside.

3. Sauté the tofu

Heat sesame oil in a skillet or wok. Add tofu cubes and cook until golden on all sides. Remove and keep aside.

4. Stir-fry the veggies

In the same pan, add bell pepper and carrots. Cook for 2-3 minutes. Toss in green onions and stir for another minute.

5. Add noodles and sauce

Now add the soaked noodles to the pan. Pour the sauce over. Toss gently to coat everything evenly.

6. Mix in tofu and sprouts

Add the tofu back in, along with bean sprouts. Stir for 2 minutes. Turn off the heat.

7. Serve it up

Plate the noodles. Top with crushed peanuts, cilantro, and a fresh lime wedge.

Special Notes

• Press your tofu before cooking to get a nice crispy texture.
• If tamarind is hard to find, use lime juice + a splash of rice vinegar.
• You can toss in mushrooms or snap peas for extra veg.

Nutrition (Per Serving)

• Calories: 480
• Protein: 17g
• Fat: 18g
• Carbs: 60g
• Fiber: 6g
• Sugar: 9g
• Sodium: 820mg