Vegan Pad Thai is a sweet, salty, and crunchy one-pot meal that's ready in 30 minutes. In this delicious plant-based recipe, rice noodles, crunchy veggies, and extra crispy tofu get tossed in a flavor-packed homemade vegan pad Thai sauce.
Enjoy this easy recipe and bring take-out right to your home!
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Whenever my family orders Thai food, pad thai is a must-have. We love the sweet notes combined with some crunchy-salty goodness.
It's such a satisfying complete meal that's loaded with plant-based protein, starch, and assorted vegetables. And the fact that it comes together in under 30 minutes, makes it a winner for weeknight meals.
I use brown rice noodles for the extra fiber, and toss those along with tofu and vegetables with a simple homemade Vegan Pad Thai Sauce.
Give this recipe a try and enjoy this take-out classic in the comfort of your home!
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What is Pad Thai?
Pad Thai is a stir-fried noodle dish that traditionally includes egg, tofu, and dried shrimp prepared in a salty, sweet, and sour sauce.
Fun Fact: The origin of Pad Thai dates back to World War II, when Thailand was going through a rice shortage. Rather than applying rations, the Prime Minister decided to "borrow" Chinese rice noodles and stir-fry them with local Thai flavors.
Why You Will Love This Recipe?
Not only does homemade pad thai taste fresher and cleaner, but you will love it because:
- You can easily customize this Pad Thai to your liking by adding your favorite veggies and protein. (see variations below)
- It's a well balanced one-pot meal that's ready in under 30 minutes!
- It's healthy and packed with plant-based protein you can feel good about eating!
Ingredients - Notes & Substitutions
The ingredients are broken down into the sauce and the stir-fry. These ingredients are easy to find in the global section of grocery stores, specialty markets, or online.
Pad Thai Sauce
Authentic pad thai sauce is usually made with palm sugar, tamarind, and fish sauce. But to keep this recipe plant-based and vegan, the fish sauce is replaced with soy sauce instead while still providing that umami flavor.
Soy Sauce: I use regular soy sauce in this recipe. Tamari is a great gluten-free option.
Brown Sugar: Either light or dark brown sugar will work. Use whatever you have on hand. If you're looking for a low-glycemic sweetener, use palm sugar instead.
Tamarind Concentrate: Tamarind concentrate is the cooked-down, syrupy version of the tamarind fruit. It can be found at specialty markets, online, or in the Indian and Thai section of grocery stores. Rice vinegar, lemon, or lime juice are all great substitutes.
Chili Garlic Sauce: Sambal Olek or Sriracha are great options for the chili sauce. Use whichever you have on hand.
Peanut Butter: Peanut butter adds that special creamy factor and nutty flavor. Go for creamy rather than crunchy for a smooth texture.
Pad Thai Stir Fry
Pad Thai Noodles: Pick white or brown Pad Thai rice noodles (brown rice noodles have more fiber). Follow the cooking instructions on the back of your package for best results.
Tofu: Pick Extra-firm tofu since it will hold up to stir-frying. I would avoid silken or soft tofu as these can fall apart easily.
Oil: I prefer to use Avocado oil, it's a heart-healthy fat that is great for high-heat cooking. Regular olive oil is another great option.
Garlic + Ginger: Garlic and ginger provide the backbone of aromatics. Mince them fresh or use 1 Tablespoon garlic ginger paste you already have on hand.
Veggies: Slice fresh carrots into thin strips or purchase already prepared matchsticks at the grocery store. Slice scallions (green onions), into thin strips. Use the white parts for stir-frying and reserve the bright, green tops for the very end. Bean sprouts are authentic and traditional to this recipe. Look for them in the packaged lettuce section of grocery stores or specialty Asian markets.
Garnish: Use unsalted or lightly salted peanuts to control the saltiness of the dish. Keep them whole for added crunch and texture. Use half the cilantro at the very end and add the remaining half for garnish for a burst of fresh flavor. Serve the dish with a few fresh lime wedges for squeezing.
Scroll to the recipe card for a detailed list of ingredients and quantities.
How to Make Vegan Pad Thai
This easy vegan pad thai recipe is ready in just 30 minutes from start to finish. Since stir-frying is such a fast cooking technique, make sure to have the sauce, noodles, tofu, and veggies prepped beforehand.
Here are the step-by-step instructions:
1. Prep & Stir Fry
Combine soy sauce, brown sugar, tamarind, chili garlic sauce and peanut butter to make pad thai sauce. Keep aside for later (Pic 1).
Cook noodles according to package instructions, just until tender. Rinse with cold water, drain and keep aside (Pic 2).
Meanwhile, cut tofu and pat dry using kitchen towels. Heat a non-stick wok or pan on medium-high heat and add 2 tablespoons avocado oil. Add tofu pieces in the wok in a single layer (brown tofu in 2-3 batches) (Pic 3).
Alternatively, bake it in the air fryer. Brown tofu 3-4 minutes, then flip and brown on the other side. Remove on a plate and keep aside.
Add the remaining oil, minced garlic, and ginger, and saute for 30 seconds (Pic 4).
2. Finish & Serve
Add cooked noodles, shredded carrots, half of the chopped green onions and pour the sauce over them. Using two spatulas or spoons, mix everything well until the noodles get coated with the sauce (Pic 5).
Add bean sprouts, browned tofu, half the peanuts, half the cilantro and mix again. Turn off the heat and check for seasoning (Pics 6 & 7).
Top with remaining chopped cilantro and reserved peanuts in individual bowls. Serve with a wedge of lime and enjoy (Pic 8)!
Serving Suggestions
I like to serve the pad thai in individual bowls with a final sprinkle of extra cilantro, peanuts, and a fresh squeeze of lime.
It's a super quick and easy 'complete' meal that provides enough protein and fiber that will keep you full and satisfied! It doesn't really need any other side.
But if you prefer to have it with a curry, pair it with Thai green curry, or Massaman curry.
How to Store & Reheat
The pad thai with tofu will keep in an airtight container in the fridge for up to 4 days.
To reheat, set a wok or skillet over medium heat and add the noodles, tossing occasionally, until warmed through. Adding a splash of water will prevent the sauce from drying out.
Recipe Tips & Notes
- Soy Sauce: Use your favorite brand of regular soy sauce. Tamari is a great option to also make the recipe gluten-free!
- Tamarind: Tamarind concentrate is easy to find in major grocery stores or online. It needs to be diluted with water to tame it's sour flavor. If tamarind is unavailable, use 2 Tablespoons of rice vinegar, lemon or lime juice instead.
- Noodles: Pick white or brown Pad Thai rice noodles (brown rice noodles have more fiber). Follow the cooking instructions on the back of your package. The directions will vary depending on the brand you buy.
- Tofu: Use extra-firm tofu to ensure the tofu stays intact. Silken or soft tofu do not hold up as well to stir-frying.
- Storage: Place in an airtight container in the fridge for up to 4 days.
- Reheating: Reheat any leftovers in a wok or skillet set over medium heat until the noodles are warmed through. Add a splash of water to prevent the sauce from drying out.
Frequently Asked Questions
Traditionally, pad thai is not vegan since the sauce includes fish sauce and there is usually the incorporation of eggs and dried shrimp. But this recipe uses neither of those and is 100% vegan and plant-based.
Pad thai noodles are naturally vegan (and gluten-free!) because they are made with only two ingredients - rice and water.
One serving of vegan pad thai is 380 calories, while also providing an ample amount of plant-based protein, veggies, and fiber!
Pad thai sauce is made with soy sauce, brown sugar, tamarind concentrate, chili garlic sauce, and peanut butter. It can be made vegan by omitting the fish sauce.
More Thai Recipes on the Blog
These recipes are part of the Asian Recipes Collection:
📖 Recipe
Vegan Pad Thai
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Video
Equipment
- Non-stick Wok or Sauce pan
Ingredients
For the Pad Thai Sauce
- ¼ cup soy sauce
- ¼ cup light brown sugar (packed) or palm sugar
- 2 teaspoons tamarind concentrate mixed in 2 tablespoon water Substitute: 2 tablespoons rice vinegar
- 1-2 tablespoons chili garlic sauce or sriracha or sambal
- 2 tablespoons creamy peanut butter
For Stir-Fry
- 8 ounces pad Thai noodles white or brown
- 12-14 ounces extra-firm tofu cut into bite-size pieces
- 3 Tablespoons avocado oil or olive oil
- 3 cloves garlic minced
- ½ inch ginger minced
- 1 cup thinly sliced carrots or matchstick carrots
- 3 green onions sliced thin
- 1 cup fresh bean sprouts
- ⅓ cup dry roasted peanuts unsalted or lightly salted
For Finishing
- ½ cup cilantro chopped
- 1 lime cut in wedges for individual servings
Instructions
- Combine soy sauce, brown sugar, tamarind, chili garlic sauce and peanut butter to make pad thai sauce. Keep aside for later.
- Cook noodles according to package instructions, just until tender. Rinse with cold water, drain and keep aside.
- Meanwhile, cut tofu and pat dry using kitchen towels. Heat a non-stick wok or pan on medium-high heat, add 2 tablespoons oil. Add tofu pieces in the wok in a single layer. To avoid overcrowding the pan, brown tofu in 2-3 batches. Alternatively, bake it in the air fryer. Brown tofu 3-4 minutes, then flip and brown on the other side. Remove on a plate and keep aside.
- Add the remaining oil and add minced garlic and ginger. Saute for 30 seconds.
- Add cooked noodles, shredded carrots, half of the chopped green onions and pour the sauce over them. Using two spatulas or spoons, mix everything well until the noodles get coated with the sauce.
- Add bean sprouts, browned tofu, half the peanuts, half the cilantro and mix again. Turn off the heat and check for seasoning.
- Top with remaining chopped cilantro and reserved peanuts in individual bowls. Serve with a wedge of lime and enjoy!
Notes
- Soy Sauce: Use your favorite brand of regular soy sauce. Tamari is a great option to also make the recipe gluten-free!
- Tamarind: Tamarind concentrate is easy to find in major grocery stores or online. It needs to be diluted with water to tame it's sour flavor. If tamarind is unavailable, use 2 Tablespoons of rice vinegar, lemon or lime juice instead.
- Noodles: Pick white or brown Pad Thai noodles (rice noodles). Follow the cooking instructions on the back of your package. The directions will vary depending on the brand you buy.
- Tofu: Use extra-firm tofu to ensure the tofu stays intact. Silken or soft tofu do not hold up as well to stir-frying.
- Storage: Place in an airtight container in the fridge for up to 4 days.
- Reheating: Reheat any leftovers in a wok or skillet set over medium heat until the noodles are warmed through. Add a splash of water to prevent the sauce from drying out.
Carrie says
Super nummy, loved it and easy
Aneesha says
So glad you enjoyed it! Thanks for taking the time to rate the recipe.