I pack this vegan Pad Thai with glossy sweet-savory noodles, crispy tofu, crunchy peanuts, zippy lime, and just enough chili heat to keep every bite irresistible.
I absolutely love pad thai, and this vegan version sends me straight back to Thailand in the best way. I’m obsessed with the glossy, sweet-savory sauce clinging to every slippery bite, especially when tofu soaks up that tangy, salty punch.
But the crunch is what gets me every time. Bean sprouts snap through the richness, the sauce gets sticky in all the right places, and the heat keeps me chasing one more forkful.
And honestly, that is the whole point. Bright, saucy, spicy, a little chaotic.
Exactly the kind of dinner I crave on repeat, again all week long, honestly.
Ingredients
- Rice noodles make it chewy, slurpy, and totally weeknight-dinner friendly.
- Tofu brings the protein, especially when it gets crispy around the edges.
- Cornstarch helps tofu crisp up without needing a deep fryer situation.
- Garlic and shallots give that cozy, sizzling takeout smell right away.
- Tamarind paste adds the tangy punch that makes Pad Thai taste real.
- Soy sauce or tamari keeps things salty, savory, and vegan-friendly.
- Brown sugar balances the tang, because Pad Thai shouldn’t taste sharp.
- Lime juice wakes everything up.
Plus, extra wedges are non-negotiable.
- Chili powder brings gentle heat, or more if you’re feeling bold.
- Bean sprouts add crunch, freshness, and a little “yes, it’s healthy” energy.
- Green onions and cilantro make the bowl feel fresh, not heavy.
- Peanuts bring crunch and richness.
Basically, don’t skip them.
- Homemade vegan fish sauce adds deep, salty flavor without the fishy baggage.
Ingredient Quantities
- 8 ounces flat rice noodles
- 14 ounces firm tofu, pressed and cubed
- 2 tablespoons cornstarch
- 3 tablespoons neutral oil, plus extra for pan
- 3 cloves garlic, minced
- 2 small shallots, thinly sliced
- 3 tablespoons tamarind paste
- 3 tablespoons soy sauce or tamari
- 2 tablespoons brown sugar or palm sugar, packed
- 2 tablespoons lime juice (about 1 lime)
- 1/2 to 1 teaspoon chili powder, or to taste
- 1/4 cup vegetable broth or water
- 2 cups bean sprouts, rinsed
- 3 green onions, sliced
- 1/2 cup roasted peanuts, chopped
- 1/4 cup fresh cilantro leaves, optional
- Wedges of lime for serving
- For the homemade vegan fish sauce
- 1 cup dried shiitake mushrooms
- 2 cups water
- 1 small piece kombu or nori scrap (about 1 inch square)
- 1/4 cup soy sauce or tamari
- 1 tablespoon miso paste
- 1 tablespoon maple syrup or light molasses
How to Make this
1. Make the vegan fish sauce: simmer 1 cup dried shiitake mushrooms with 2 cups water and the kombu or nori scrap in a small pot for 20 minutes, remove from heat, strain solids, then whisk in 1/4 cup soy sauce or tamari, 1 tablespoon miso paste and 1 tablespoon maple syrup; set aside.
2. Soak or cook the 8 ounces flat rice noodles according to package directions until just tender, drain and toss with a little neutral oil to prevent sticking.
3. Press the 14 ounces firm tofu, cut into cubes, toss with 2 tablespoons cornstarch and a pinch of salt; heat 3 tablespoons neutral oil in a large nonstick skillet or wok over medium high heat, fry tofu until golden and crisp on all sides, then remove and keep warm.
4. In the same pan add a little more oil if needed, sauté 3 cloves minced garlic and 2 small thinly sliced shallots until fragrant and translucent, about 1 to 2 minutes.
5. Stir together the sauce: 3 tablespoons tamarind paste, 3 tablespoons soy sauce or tamari, 2 tablespoons brown sugar or palm sugar, 2 tablespoons lime juice, 1/2 to 1 teaspoon chili powder, 1/4 cup vegetable broth or water, and 2 to 3 tablespoons of the prepared vegan fish sauce; add to the pan with the garlic and shallots and bring to a simmer.
6. Add the drained rice noodles to the pan and toss gently to coat, adding more broth or water a tablespoon at a time if needed to loosen and evenly glaze the noodles.
7. Return the crispy tofu to the pan, fold in 2 cups rinsed bean sprouts and most of the 3 sliced green onions, stir just until sprouts are slightly softened but still crunchy.
8. Taste and adjust seasoning with extra lime juice, tamarind, sugar, vegan fish sauce, or chili powder as desired.
9. Serve immediately topped with 1/2 cup chopped roasted peanuts, the remaining green onions, 1/4 cup fresh cilantro leaves if using, and lime wedges on the side.
Equipment Needed
1. Small saucepan
2. Fine mesh sieve or strainer
3. Whisk
4. Large nonstick skillet or wok
5. Spatula or tongs
6. Cutting board
7. Chef knife
8. Measuring cups and spoons
9. Colander or large bowl for draining noodles
FAQ
Vegan Pad Thai Recipe Substitutions and Variations
- Flat rice noodles: use dried rice vermicelli for a thinner noodle, fresh wide wheat noodles for a chewier bite, or brown rice noodles for a gluten free, nuttier option.
- Firm tofu: substitute tempeh for a firmer, nuttier texture, seitan for a meaty chew if not gluten free, or extra-firm pan-fried chickpea tofu for a similar protein-rich swap.
- Tamarind paste: replace with equal parts tamarind concentrate diluted with a little water, or mix 1 tablespoon lime juice plus 1 tablespoon rice vinegar per tablespoon tamarind for similar sourness; pomegranate molasses can work for a sweeter, fruity tang.
- Roasted peanuts: use dry roasted cashews for creaminess, toasted sunflower seeds for a nut free option, or crushed roasted almonds for a milder crunch.
Pro Tips
– For the crispiest tofu, press it well and coat each cube lightly but evenly with cornstarch. Fry in a hot pan without crowding so the pieces brown quickly; if they steam they will go soggy. Drain briefly on a wire rack or paper towels and keep warm in a single layer while you finish the noodles.
– Make the vegan fish sauce ahead and taste it when it is warm. It should be savory, slightly sweet and a bit briny. Start by using the lower amount called for in the sauce, then add more in small increments while tasting so the umami does not overpower the tamarind and lime.
– Handle the rice noodles gently and keep them slightly underdone in the initial cook, since they will finish cooking in the pan. Toss them with a little neutral oil right after draining to prevent clumping, and add liquids a tablespoon at a time when you toss so you achieve a glossy coating without making the dish watery.
– Finish the dish with textures and brightness: fold in the bean sprouts and most of the green onions at the very end so they stay crisp. Scatter chopped roasted peanuts and fresh cilantro on top just before serving, and offer lime wedges so each person can brighten the flavors to taste.
Vegan Pad Thai Recipe
I pack this vegan Pad Thai with glossy sweet-savory noodles, crispy tofu, crunchy peanuts, zippy lime, and just enough chili heat to keep every bite irresistible.
4
servings
663
kcal
Equipment: 1. Small saucepan
2. Fine mesh sieve or strainer
3. Whisk
4. Large nonstick skillet or wok
5. Spatula or tongs
6. Cutting board
7. Chef knife
8. Measuring cups and spoons
9. Colander or large bowl for draining noodles
Ingredients
-
8 ounces flat rice noodles
-
14 ounces firm tofu, pressed and cubed
-
2 tablespoons cornstarch
-
3 tablespoons neutral oil, plus extra for pan
-
3 cloves garlic, minced
-
2 small shallots, thinly sliced
-
3 tablespoons tamarind paste
-
3 tablespoons soy sauce or tamari
-
2 tablespoons brown sugar or palm sugar, packed
-
2 tablespoons lime juice (about 1 lime)
-
1/2 to 1 teaspoon chili powder, or to taste
-
1/4 cup vegetable broth or water
-
2 cups bean sprouts, rinsed
-
3 green onions, sliced
-
1/2 cup roasted peanuts, chopped
-
1/4 cup fresh cilantro leaves, optional
-
Wedges of lime for serving
-
For the homemade vegan fish sauce
-
1 cup dried shiitake mushrooms
-
2 cups water
-
1 small piece kombu or nori scrap (about 1 inch square)
-
1/4 cup soy sauce or tamari
-
1 tablespoon miso paste
-
1 tablespoon maple syrup or light molasses
Directions
- Make the vegan fish sauce: simmer 1 cup dried shiitake mushrooms with 2 cups water and the kombu or nori scrap in a small pot for 20 minutes, remove from heat, strain solids, then whisk in 1/4 cup soy sauce or tamari, 1 tablespoon miso paste and 1 tablespoon maple syrup; set aside.
- Soak or cook the 8 ounces flat rice noodles according to package directions until just tender, drain and toss with a little neutral oil to prevent sticking.
- Press the 14 ounces firm tofu, cut into cubes, toss with 2 tablespoons cornstarch and a pinch of salt; heat 3 tablespoons neutral oil in a large nonstick skillet or wok over medium high heat, fry tofu until golden and crisp on all sides, then remove and keep warm.
- In the same pan add a little more oil if needed, sauté 3 cloves minced garlic and 2 small thinly sliced shallots until fragrant and translucent, about 1 to 2 minutes.
- Stir together the sauce: 3 tablespoons tamarind paste, 3 tablespoons soy sauce or tamari, 2 tablespoons brown sugar or palm sugar, 2 tablespoons lime juice, 1/2 to 1 teaspoon chili powder, 1/4 cup vegetable broth or water, and 2 to 3 tablespoons of the prepared vegan fish sauce; add to the pan with the garlic and shallots and bring to a simmer.
- Add the drained rice noodles to the pan and toss gently to coat, adding more broth or water a tablespoon at a time if needed to loosen and evenly glaze the noodles.
- Return the crispy tofu to the pan, fold in 2 cups rinsed bean sprouts and most of the 3 sliced green onions, stir just until sprouts are slightly softened but still crunchy.
- Taste and adjust seasoning with extra lime juice, tamarind, sugar, vegan fish sauce, or chili powder as desired.
- Serve immediately topped with 1/2 cup chopped roasted peanuts, the remaining green onions, 1/4 cup fresh cilantro leaves if using, and lime wedges on the side.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 335g
- Total number of serves: 4
- Calories: 663kcal
- Fat: 26g
- Saturated Fat: 3g
- Trans Fat: 0g
- Polyunsaturated: 6g
- Monounsaturated: 11g
- Cholesterol: 0mg
- Sodium: 820mg
- Potassium: 625mg
- Carbohydrates: 71g
- Fiber: 5.5g
- Sugar: 13.5g
- Protein: 24g
- Vitamin A: 200IU
- Vitamin C: 15mg
- Calcium: 150mg
- Iron: 2mg