Easy Vegan Pad Thai
This vegan and gluten free Pad Thai is a colorful, quick, and flavorful Thai noodle stir fry dish that tastes just so good. Made with chewy rice noodles, crispy tofu, and fresh vegetables tossed in a tangy, sweet, and slightly spicy vegan Pad Thai sauce.
It is perfect for a busy weeknight, meal prep, or anytime when you are craving a delicious homemade noodle dish.
Attending food festivals and expos introduces you to exotic ingredients and techniques.
This thai noodle recipe is easy, authentic, and completely plant-based. It’s made without fish sauce or egg, yet packed with bold umami flavor. Plus, it’s gluten free, vegan and tastes just as good as takeout.
About Vegan Pad Thai Noodles Recipe
Pad Thai is a popular Thai stir-fried noodle dish prepared with rice noodles, vegetables, tofu or shrimp, and a special tangy-sweet tamarind sauce.
This simple vegan Pad Thai is so full of flavor, color, and texture with chewy noodles, crispy tofu, crunchy veggies, and a rich umami sauce. It’s typically garnished with peanuts, bean sprouts, lime, and fresh herbs for a balance of flavors and textures.
Pad Thai has always been one of my favorite Thai dishes because it’s super quick to make, simple, comforting, and packed with delicious flavors.
It’s a quick vegan Pad Thai recipe for beginners that brings restaurant-style flavor using simple, nourishing ingredients. The tamarind, soy, and chili blend perfectly for that sweet, tangy, and savory balance, while crispy tofu adds protein and texture.
This vegan Pad Thai with tofu is also gluten free, dairy free, and high in plant-based protein. All in all it is a wholesome meal that’s full of color, flavor, and comfort.
Today, I am sharing that same authentic taste in a vegan and gluten-free version of pad thai which is both nourishing and satisfying.
So, if you have ever wondered how to make vegan Pad Thai at home, this recipe is calling your name.
It’s one of the best vegan Pad Thai recipes to make at home and a go-to for anyone who loves healthy, quick, and easy plant-based Pad Thai that tastes like restaurant-quality noodles every time.
Let’s learn how to make it.
Why You’ll Love the Recipe
This Vegan Pad Thai
✔️ is quick & easy
✔️ is flavorful delicious
✔️ is vegan, gluten free, & dairy free
✔️ is great for weeknights
✔️ has authentic Thai-style flavor
✔️ is made without fish sauce or egg
✔️ has crispy tofu
✔️ is high protein
✔️ is great for meal prep
✔️ can also be packed in lunch boxes
✔️ is packed with fresh veggies
Ingredients
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Rice Noodles – These soft and chewy noodles make a perfect gluten-free base for this dish.
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Tofu – Pan fried golden and crispy tofu adds plant-based protein to this noodle recipe.
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Broccoli – They bring crunch and freshness to these noodles and also complement the luscious tamarind sauce.
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Bell Pepper – They add a lovely vibrant contrast, sweetness and nice color to these noodles.
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Carrot – They add crunch, mild sweetness and help balance the spices.
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Red Onion – They add crunch, pungency, and flavor.
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Spring Onion – The white part of spring onion goes into the stir fry, and the greens are as a garnish for freshness and a contrast.
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Red Chili Pepper – It adds gentle heat and that Thai-style spice kick to these noodles. To make them less spicy, you can either remove the seeds or use a half red chili.
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Garlic – It adds a delicious aroma and flavor to the base of the stir fry.
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Tamarind Paste – It gives Pad Thai its signature tang and authentic taste.
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Soy Sauce – Added for salty umami flavor that balances the sweetness and tartness from tamarind.
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Sweetener– To add the sweetness and to enhance the tangy sauce I have used a bit of Brown Sugar. You can also use maple syrup to add a touch of sweetness.
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Lemon Juice – It adds freshness and a bright taste to this noodle recipe.
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Chili Crisp – It infuses the sauce with a subtle heat and smoky flavour.
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Bean Sprouts – They add crunch, protein. Also, they add a nice touch right before serving.
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Roasted Peanuts – It is used as a garnish, to give it a nutty crunch and extra texture. The peanuts taste extra good with tamarind sauce.
How to Make Vegan Pan Thai
Making this Thai Noodle is very quick, and comes together in just 15 minutes if you have the veggies ready. Let’s quickly put it all together!
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Start by chopping all the veggies, and slice tofu.
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Whisk together tamarind paste, soy sauce, lemon juice, chili crisp, red chili, and sugar to make your vegan Pad Thai sauce.
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Soak the rice noodles in hot water for 5 minutes or as per package instructions.
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Pan fry the tofu until golden and crisp, then set it aside. Sauté garlic, onions, and the white parts of the spring onion until fragrant.
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After that, add the broccoli, carrots, and bell peppers and stir-fry for a few minutes until slightly tender.
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Add soaked rice noodles, the sauce, tofu, and bean sprouts to the pan. Toss until everything is evenly coated and glossy.
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Top with crushed peanuts, lime wedges, and spring onion greens. Serve hot and enjoy this authentic homemade vegan Pad Thai.
Variations
Peanut Butter Pad Thai
Love Thai Peanut Noodles, then make this peanut pad thai by adding peanut butter to the sauce for a creamy vegan Pad Thai.
More protein
For extra protein boost, you can add edamame or tempeh.
Spicier
For a spicier version, add chili flakes or sriracha sauce.
Oil Free
You can make an oil free version of these noodles, by air frying or baking tofu, and cooking veggies in an air fryer or oven. Then just mix hot veggies, crispy tofu, cooked noodles and sauce in a pan, and your oil free vegan pad thai is ready.
Low Carb
To make it low carb, you can swap rice noodles with zucchini noodles, or carrot fettuccine.
Serving Suggestions
Homemade vegan Pad Thai noodles taste best when served hot with lime wedges, roasted peanuts, and fresh bean sprouts. It can also be paired with thai mango salad, thai green curry vegetable noodles, thai iced tea or coconut water, and thai mango rice for a complete meal experience.
This recipe is also great for vegan Pad Thai meal prep. Just store the sauce separately in the refrigerator, and toss before serving in a pan.
Storage Suggestions
The leftovers stay fresh for up to 2 days when stored in an airtight container in the refrigerator.
Simply, reheat them in a pan with a splash of water or soy sauce to bring the noodles back to life. If microwaving, just heat for 20-30 seconds, avoid microwaving for too long to prevent the noodles from drying out.
Tips & Tricks to make the Best Pad Thai Noodles
- Crispy texture: Remember to pat tofu dry before frying for the crispiest texture. It also prevents the splattering.
2. Tofu: Always use firm or extra-firm tofu for the best taste and texture in this recipe.
3. Preparation: Prepping takes most of the time in this recipe. Prepare all ingredients before cooking to cook the Pad Thai fast.
- Customize: Taste your sauce before adding it to balance tanginess, sweetness, or spiciness.
5. Soaking Noodles: Soak the noodles as per package instructions. Don’t over-soak the noodles and they will cook further in the pan.
6. Dryness: If your noodles seem dry, then add a splash of hot water or oil if they stick together.
7. Serving: For best crunch as taste, always garnish just before serving to keep everything fresh.
- Lemon/Lime: Squeeze lime juice right before eating for the best flavor boost.
9. More protein: For a higher-protein version, you can also add edamame, or chickpeas to this.
10. Noodles: If you are not comfortable using rice noodles, then you can also use brown rice noodles or buckwheat noodles for extra fiber and nutrition.
Vegan Pad Thai (Step-by-step photo instructions)
Prepare Veggies & Tofu
- Remove the stem and chop the broccoli into bite-sized florets. Keep it aside. Thinly slice red onion, and also slice red bell pepper.
- Peel the carrot, trim the edges, and thinly slice it into matchsticks. After that, diagonally slice the spring onion with the greens. Put the white part with the red onions and set aside the green parts for adding later during cooking and for garnishing.
- Chop the red chili pepper and set it aside. Then finely chop the garlic and set it aside.
- Pat the firm tofu block dry and slice it into triangles, rectangles, or squares. I’m cutting them into 1/4-inch thick, 1-inch triangle pieces and cutting one side with a zigzag knife just to make them look pretty. You can also use a regular knife.
Mix the Sauce Base
- In a small cup or bowl, make the sauce by combining tamarind paste, brown sugar or maple syrup, lemon juice, chili crisp, and chopped red chili pepper. Mix everything until well combined. Then add 4 tablespoons of soy sauce. Feel free to add a little salt if your soy sauce isn’t salty enough. Mix again and set aside.
Soak the Noodles
- Spread the rice noodles in a pan. Pour in hot water and let them soak for 5 minutes or as per package instructions. Stir the noodles a couple of times to remove excess starch. Once cooked, drain the water and keep the noodles ready for cooking.
Cook the Tofu
- Heat oil in a wide nonstick pan over medium heat. Once hot, add the tofu pieces in a single layer and fry them until golden on all sides. When they turn crisp, transfer them to a bowl and set aside.
Make Vegan Pad Thai Noodles
- In the same pan, add the garlic and sauté until golden. I like to let them brown slightly for that burnt garlic flavor, but you can cook them just until golden if you prefer. Add sliced onions and the white parts of the spring onion. Sauté for a couple of minutes.
- Now add the broccoli florets and sauté for 2 minutes. Then add the carrots and bell pepper and cook for another few minutes.
- Once the veggies are cooked, add the noodles, fried tofu, bean sprouts, and the sauce. Toss well and cook for 2–3 minutes. Add the spring onion greens and toss again.
Serve
- Transfer the hot vegan Pad Thai noodles to a serving plate. Sprinkle with extra bean sprouts, some crushed roasted peanuts, and sliced spring onion greens. Serve with lime wedges and enjoy!
Recipe Card
Vegan Pad Thai [Recipe]
★★★★★
(Rating: 5 from 7 reviews)
| Prep time 🕐 | Cook time 🕐 | Total time 🕐 |
|---|---|---|
| 20 mins | ||
| Category ☶ | Cuisine ♨ | Serves ☺ |
| Lunch | Asian | 4 |
| Nutrition Info ⊛ | Serving size ⊚ | |
| 480 calories | 1 |
INGREDIENTS
For Vegan Pad Thai
- 400 grams tofu
- 1 broccoli
- 1 carrot
- 1 red bell pepper
- 1 red onion, peeled
- 350 grams flat rice noodles
- 4 tablespoons tamarind paste
- 4 garlic cloves, peeled
- 2 tablespoons brown sugar or maple syrup
- 4 tablespoons soy sauce
- 1 red Thai chili pepper
- 1 tablespoon lemon juice
- 1 teaspoon chili crisp
- 2 tablespoons cooking oil
- 100 grams bean sprouts
- 1 large spring onion
- 1/4 cup roasted peanuts
- Lime wedges to serve
INSTRUCTIONS:
Prepare Veggies & Tofu
- Remove the stem and chop the broccoli into bite-sized florets. Keep it aside. Thinly slice red onion, and also slice red bell pepper.
- Peel the carrot, trim the edges, and thinly slice it into matchsticks. After that, diagonally slice the spring onion with the greens. Put the white part with the red onions and set aside the green parts for adding later during cooking and for garnishing.
- Chop the red chili pepper and set it aside. Then finely chop the garlic and set it aside.
- Pat the firm tofu block dry and slice it into triangles, rectangles, or squares. I’m cutting them into 1/4-inch thick, 1-inch triangle pieces and cutting one side with a zigzag knife just to make them look pretty. You can also use a regular knife.
Mix the Sauce Base
- In a small cup or bowl, make the sauce by combining tamarind paste, brown sugar or maple syrup, lemon juice, chili crisp, and chopped red chili pepper. Mix everything until well combined. Then add 4 tablespoons of soy sauce. Feel free to add a little salt if your soy sauce isn’t salty enough. Mix again and set aside.
Soak the Noodles
- Spread the rice noodles in a pan. Pour in hot water and let them soak for 5 minutes or as per package instructions. Stir the noodles a couple of times to remove excess starch. Once cooked, drain the water and keep the noodles ready for cooking.
Cook the Tofu
- Heat oil in a wide nonstick pan over medium heat. Once hot, add the tofu pieces in a single layer and fry them until golden on all sides. When they turn crisp, transfer them to a bowl and set aside.
Make Vegan Pad Thai Noodles
- In the same pan, add the garlic and sauté until golden. I like to let them brown slightly for that burnt garlic flavor, but you can cook them just until golden if you prefer. Add sliced onions and the white parts of the spring onion. Sauté for a couple of minutes.
- Now add the broccoli florets and sauté for 2 minutes. Then add the carrots and bell pepper and cook for another few minutes.
- Once the veggies are cooked, add the noodles, fried tofu, bean sprouts, and the sauce. Toss well and cook for 2–3 minutes. Add the spring onion greens and toss again.
Serve
- Transfer the hot vegan Pad Thai noodles to a serving plate. Sprinkle with extra bean sprouts, some crushed roasted peanuts, and sliced spring onion greens. Serve with lime wedges and enjoy!
Watch Full Recipe Video:
NOTES:
- Remember to pat tofu dry before frying for the crispiest texture. It also prevents the splattering.
- Always use firm or extra-firm tofu for the best taste and texture in this recipe.
- Prepping takes most of the time in this recipe. Prepare all ingredients before cooking to cook the Pad Thai fast.
- Taste your sauce before adding it to balance tanginess, sweetness, or spiciness.
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Author: Anupama
Recipe Source Link: https://www.mygingergarlickitchen.com/vegan-pad-thai/
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