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Spicy Vegan Pad Thai! Spicy pad thai with Sriracha tofu crumbles. Vegan with Gluten Free option.
Once again it’s Monday morning and I’m here to talk to you about my love of all things NOODLES. I swear, I go through withdrawal symptoms when I haven’t had my daily fix of them. I talk a big game, pretending that I crave healthy food after healthy food, but really- I’m just here for the pasta. Guess it’s a good thing I have an Italian cookbook coming out this Fall. 😉
I forgot to share my weekly meal plan with you last week; I’m realizing that weeknight dinners are relatively easy to create when we are home on the weekends. Throw in travel or out-of-town guests, and I’m down for the count until at least Wednesday. After freezer leftovers and takeout for the first few nights, I finally got the motivation to head to the store and return to my weeknight dinner duty. It’s ironic isn’t it? You’d think that as an almost full-time recipe developer, I’d have more weeknight food than I know what to do with. Obviously, I’m missing something.
I finally settled on this one-pot bucatini puttanesca (minus the anchovies) for our Wednesday night dinner after a quick pinterest search- wow, so delicious. One pot is the answer to all my weeknight dinner dilemmas! After a giant bowl of that pasta, I wasn’t quite ready to be done with the noodle love, so I whipped up this Spicy Pad Thai the following night.
I’ve clearly been on an Asian influenced kick lately (see here, here, here, here, and here) Six dishes in a month? That’s a record- even for me. Maybe it’s my subconscious trying to subliminally convince BL that we need to take that trip to Thailand this year…
Ever since making this, I’ve been craving nothing but. Slurpy, salty noodles with a giant helping of vegetables, fresh herbs and crispy, spicy tofu. It’s texture on parade and seriously one of my favorite dishes as of late. (Though, I tend to say that about everything so I clearly cannot be trusted).
It’s a little more work than normal for a weeknight meal, but none of the steps are difficult. In keeping with my sweet mother-in-laws request, I’ve made sure that all of the ingredients can be found at a normal grocery store. While taking a trip to the International Market is like Christmas for me, I know not everyone feels the same way.
The sauce for the tofu and pad thai is fairly similar, so pull out all of the ingredients to whip them up at the same time. I rely on these glass cups for almost all of my sauces. I measure everything directly into the cups, give a quick whisk and then set aside while I prep the rest of the ingredients. When I’m ready to use them, I can easily pour them into the skillet.
The spicy tofu on top really brings the entire dish together, but if spicy food doesn’t agree with you, feel free to omit the Sriracha all together or reduce the amount.
If you try this recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #delishknowledge . I absolutely love seeing your creations. Happy cooking!Print
Spicy Vegan Pad Thai! Spicy pad thai with Sriracha tofu crumbles. Vegan and Gluten Free.
Spicy Tofu Crumbles
Spicy Pad Thai Sauce:
For gluten-free version, substitute Tamari for soy sauce
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