Vegan Pad Thai
This Vegan Pad Thai Recipe is a delicious plant-based twist on the classic Thai street food favorite. Chewy rice noodles are stir-fried with crispy tofu, crunchy vegetables, fresh herbs, and a perfectly balanced sauce made with sweet, tangy, and savory flavors. Ready in about 30 minutes, this easy vegan Pad Thai delivers restaurant-style flavor without eggs or fish sauce.
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Servings: 4
Equipment
- Large bowl for soaking noodles
- Large wok or skillet
- Small Mixing Bowl
- Colander
- Chef's Knife
Ingredients
For the Pad Thai
- 8 ounces flat rice noodles
- 2 tablespoons vegetable oil divided
- 14 ounces extra-firm tofu pressed and cut into cubes
- 1 cup shredded carrots
- 1 red bell pepper thinly sliced
- 1 cup bean sprouts
- 3 green onions sliced
- ¼ cup chopped roasted peanuts
- ¼ cup fresh cilantro chopped
- Lime wedges for serving
For the Pad Thai Sauce
- ¼ cup low-sodium soy sauce or tamari
- 3 tablespoons maple syrup
- 2 tablespoons fresh lime juice
- 2 tablespoons rice vinegar
- 1 tablespoon tamarind paste optional
- 2 teaspoons sriracha or chili garlic sauce
- 2 garlic cloves minced
- ½ teaspoon red pepper flakes optional
Instructions
- Place the rice noodles in a large bowl and cover them with warm water. Let them soak according to the package instructions until softened but still slightly firm. Drain well and set aside. Avoid over-soaking the noodles, as they will continue cooking in the pan.
- Prepare the Pad Thai sauce by whisking together soy sauce, maple syrup, lime juice, rice vinegar, tamarind paste if using, sriracha, garlic, and red pepper flakes in a small bowl. Set aside.
- Heat 1 tablespoon of oil in a large wok or skillet over medium-high heat. Add the tofu cubes and cook for 6–8 minutes, turning occasionally, until golden and lightly crispy on the outside.
- Transfer the tofu to a plate and add the remaining tablespoon of oil to the skillet.
- Add the bell pepper and carrots to the hot pan and stir-fry for 2–3 minutes until slightly tender while keeping some crunch.
- Add the softened rice noodles and pour the prepared Pad Thai sauce over them. Toss continuously for 2–3 minutes until the noodles absorb the sauce and become glossy.
- Return the crispy tofu to the skillet and add the bean sprouts and green onions. Toss everything together until evenly combined and heated through.
- Taste the noodles and adjust the flavor if needed. Add extra lime juice for brightness, soy sauce for saltiness, or chili sauce for more heat.
- Serve immediately topped with chopped peanuts, fresh cilantro, additional green onions, and lime wedges.
Notes
- Do not overcook the noodles: Rice noodles can become mushy quickly. They should be softened but still slightly firm before adding them to the stir-fry.
- Press the tofu first: Removing excess moisture helps the tofu become golden and crispy instead of soft.
- Balance the sauce: A great Pad Thai should have a balance of sweet, salty, sour, and spicy flavors. Adjust the ingredients according to your preference.
- Tamarind adds authenticity: Traditional Pad Thai uses tamarind for its signature tangy flavor. If you cannot find it, lime juice and rice vinegar create a good substitute.
- Make it gluten-free: Use gluten-free tamari instead of soy sauce and confirm that all packaged ingredients are gluten-free.
- Add more vegetables: Broccoli, mushrooms, snap peas, zucchini, cabbage, or baby corn are great additions.
- For extra protein: Add more tofu, edamame, or vegan chicken-style pieces.
- Storage: Store leftover Pad Thai in an airtight container in the refrigerator for up to 3 days. Add a splash of water when reheating to loosen the noodles.
- Meal prep tip: Prepare the sauce, tofu, and chopped vegetables ahead of time for a faster weeknight meal.