vegan pad thai with tofu and bean sprouts on grey plate

Easy Vegan Pad Thai (in 30 Minutes!)

  • Author: Caitlin Shoemaker
  • Prep Time: 10 Minutes
  • Cook Time: 20 Minutes
  • Total Time: 30 minutes
  • Yield: 3 Servings


This Vegan Pad Thai recipe is perfect for an easy weeknight dinner. It’s also Gluten Free, Oil Free, and comes together in less than 30 minutes!


For the Noodles:

  • 8 oz Pad Thai Rice Noodles
  • 1 piece of Kombu* (optional)

For the Vegan “Egg” Scramble:

  • 15 oz block Extra Firm Tofu, drained
  • ½ tsp Turmeric
  • ½ tsp Salt OR Kala Namak, also known as Black Salt

For the Veggies + Sauce:

  • ⅔ cup Vegetable Broth
  • 3 tbsp Coconut Sugar
  • 2 tbsp Tamari
  • 1-3 tbsp Sriracha (reduce for mild heat)
  • 1 tbsp Cornstarch + 3 tbsp Water or Vegetable Broth
  • 4 Cloves Garlic, minced
  • 1 Red Pepper, sliced
  • 4 Green Onions, White and Green parts separated
  • 1 Carrot, grated
  • 1 cup Bean Sprouts
  • Juice of ½ Lime, plus extra wedges for serving
  • Fresh Cilantro, chopped (for garnish)
  • ⅓ cup Dry Roasted Peanuts, chopped


  1. First, wash and prep your veggies. Mince the Garlic, slice the Red Pepper, and grate the Carrot. Slice the Green Onions, but keep the white and green parts separate.
  2. Use your hands to crumble the block of Tofu into a small bowl. Add in the Turmeric and stir well. Set Aside.
  3. Next, prepare the noodles. Bring a medium pot filled with water and the piece of Kombu (if you are using it) to a boil, then cook the noodles according to the package instructions. Drain and set aside.
  4. While the noodles are cooking, add a splash of water or oil to a large saucepan. Add the crumbled Tofu to the pan and cook over medium heat for 3-5 minutes. Sprinkle in the Salt or Black Salt at the end, then remove from the pan and set aside.
  5. Using the same pan, add an additional splash of water or oil to the pan along with the Garlic and white portions of the green onion. Sauté over medium heat until translucent, about 3 minutes.
  6. Next, add in the Red Pepper and Carrot. Sauté again until tender, about 3-5 minutes
  7. Now we will make the Pad Thai sauce – in the same pan! Add the Vegetable Broth, Coconut Sugar, Tamari, and Sriracha to the pan and mix well. Bring this mixture to a simmer.
  8. In a small bowl, mix the Cornstarch and 3 tbsp of Water or Vegetable Broth together until no clumps remain. Then, pour this “slurry” into the saucepan and mix into the sauce. Let the Veggies and Sauce simmer for a few minutes, until the sauce begins to thicken noticeably.
  9. Once the sauce has thickened, add in the Bean Sprouts, green portions of the Green Onions, crumbled Tofu, and cooked Noodles. Mix well until everything is heated and coated in sauce.
  10. Finally, stir in the juice of ½ of a Lime. Divide the Pad Thai evenly onto 3 plates, and top with Cilanto, chopped Peanuts, and extra Lime Wedges on the side.


  • Adding the piece of Kombu to the pasta water will help to give it a “fishy” taste, similar to an authentic Pad Thai
  • Coconut Sugar may be substituted for Brown Sugar or White Sugar.
  • Tamari may be substituted with Liquid Aminos or Soy Sauce (not GF!)