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Craving authentic Thai flavor in 30 minutes? This Vegan Pad Thai Recipe combines rice noodles, crispy tofu, garlic chives, and bean sprouts with a sweet and sour tamarind sauce. It’s high-protein, restaurant-quality, and an effortless dinner for any night of the week! Vegan; Gluten-Free and Nut-Free Options.
This Easy Vegan Pad Thai is as close to authentic plant-based Thai food as it gets. Tossing chewy rice noodles, crispy tofu, and fresh veggies in a rich tamarind sauce, every bite has the perfect balance of sweet, salty, and sour flavors. One wok, 30 minutes, and major street food vibes!
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“I keep coming back to this recipe to make it. So good!” – Kimberley
Table of Contents
Why You’ll Love This Recipe:
Authentic Pad Thai is one of Thailand’s most iconic street foods, and for good reason. It’s fast, fresh, and very flavorful. And aside from a few non-vegan proteins, like seafood and scrambled eggs, almost everything else in this dish is naturally plant-based! That means it only takes a few tweaks to pull off this delicious Vegan Tofu Pad Thai without losing what makes the traditional dish so special.
- Close to Authentic: I did a lot of research to make this recipe as authentic to traditional Pad Thai as possible. Usually, it’s prepared with eggs, seafood, and very few vegetables, but I omitted the eggs and used vegan fish sauce to replicate the classic umami depth. The extra veggies—bean sprouts, garlic chives, bell peppers, and carrots—also came in clutch, bulking up the dish while adding a whole lot of color and flavor.
- A One-Wok Recipe: Traditional Pad Thai sauce is often simmered in a separate pan, but my version builds the sauce right in the wok. That means bigger flavor with fewer dishes to wash.
- Quick & Flexible: Dinner is ready in 30 minutes or less! Plus, I’ve given you endless substitution and variation ideas to suit your taste buds and what’s in your pantry. You’ll be hooked after the first sweet and savory bite!
If you’re looking for more easy weeknight noodles, save these 30-Minute Thai Curry Noodles and these Spicy Cumin Noodles for next time.
Ingredients for Almost-Authentic Vegan Pad Thai
This close-to-authentic Pad Thai recipe calls for a mix of non-traditional vegan pantry staples, fresh produce, and a couple of specialty items. The good news is that you can find most, if not all, of these ingredients at your local Asian grocery store. I highly recommend making the trip and putting in the effort to find everything you need, but I’ve also listed substitution ideas below and in the recipe notes!
- Dry Pad Thai Noodles: if these aren’t labeled specifically as “Pad Thai Rice Noodles,” look for dry medium-width flat rice (or brown rice) stir fry noodles.
- Super Firm Tofu: it’s the most convenient option since it doesn’t need to be pressed ahead of time. If super firm tofu isn’t available, use extra firm tofu instead and press it 30 minutes beforehand. I do this in my tofu press, but you can also wrap the block in a kitchen towel and place something heavy on top to help the water drain.
- Garlic Chives: these long, flat, and tender green stalks have a unique garlic-onion hybrid flavor that’s essential in traditional Pad Thai. Asian grocery stores almost always have them, but if they’re not available where you live, green onions (scallions) will work in a pinch!
- Palm Sugar: this natural sweetener is slightly less sweet than white sugar and is often sold in pouches and small discs at Asian grocery stores. Feel free to use an equal amount of coconut sugar as a substitute. Brown sugar works too, but it’s slightly sweeter, so I would start with 1 or 2 tablespoons, then add more to taste.
- Vegan Fish Sauce: Pad Thai is traditionally made with seafood, but vegan fish sauce does a great job of mimicking the same deep, savory funk. Ocean’s Halo is a good brand and is available in grocery stores, specialty stores, and online.
- Tamarind Concentrate or Paste: the Pad Thai sauce wouldn’t be nearly as fruity or tangy without the tamarind. A little bit of the liquid concentrate goes a long way, and it lasts forever in the fridge.
How to Make Vegan Pad Thai
- Soak the rice noodles in boiling water until tender. Drain and set aside.
- Pan-fry the tofu in a wok until crispy. Set aside.
- Add the shallot, garlic, and chili flakes to the empty wok and sauté until the garlic browns. Next, sauté the carrot and bell pepper in the wok until tender.
- Add the sugar, soy sauce, tamarind, water, and vegan fish sauce to one half of the pan. Mix to combine, then simmer until the sauce has thickened.
- Toss the cooked rice noodles and tofu in with the vegetables.
- Turn off the heat, add the garlic chives and bean sprouts, and mix to combine.
- Plate the Pad Thai, top with peanuts, and serve with lime wedges and extra bean sprouts on the side. Enjoy!
Caitlin’s Cooking Tips
- Use a wok or large sauté pan: A wok’s deep curved walls distribute heat in a way that (1) prevents the sauce from reducing too quickly and (2) prevents it from becoming thick and gloopy. Instead, you get a perfectly glossy, saucy dish. If you don’t have a wok, use a large non-stick skillet instead.
- Warm up the oil properly: Before you start cooking, preheat the oil in the wok until it’s shimmering and lightly smoking. This gets the tofu crispy right away and properly browns the aromatics, allowing them to release their flavor into the oil and create a well-rounded dish.
- Overcooked noodles = mushy Pad Thai. Remember that the rice noodles will continue to cook after they’re added to the wok with the sauce and veggies. I find that soaking them in boiling water for 10 minutes keeps them tender even after the Pad Thai is ready. If you’re still worried about them becoming soggy, you can soak them for 1 to 2 minutes less.
Serving Suggestions
A big bowl of tofu Pad Thai sounds great for dinner, doesn’t it? Since my recipe pays homage to the traditional Thai version, fresh and flavorful toppings are a must—think bean sprouts, crushed peanuts, freshly squeezed lime juice, extra sliced garlic chives (or green onions), a drizzle of chili crisp, or chopped fresh cilantro. Personally, I love the salty crunch from the peanuts and how the crisp bean sprouts lighten things up and cut right through the richer flavors.
I rarely bother pairing Pad Thai with side dishes since one serving is quite filling on its own; however, if you’re in the mood for an epic meal, I’d suggest pairing it with this Thai-Inspired Salad with Tempeh or this Smashed Cucumber Salad with Edamame.
If you’re looking for more vegan Thai-inspired recipes, you’ll also love this Thai Green Curry, this Vegan Tofu Pineapple Curry, and this Thai Red Curry Noodle Soup!
How to Store Leftover Pad Thai
Vegan Pad Thai is best enjoyed while fresh, as the rice noodles will start to turn mushy the longer they sit. Any leftovers can be stored in an airtight container in the fridge for up to 3 days. Freezing is not recommended.
To reheat Pad Thai without it drying out, add the leftovers to a skillet with a splash of water or a microwave-safe bowl. Heat gently, tossing occasionally with tongs, until the noodles are saucy and warmed through.
Substitutions and Variations
- Gluten-Free Option: Swap the soy sauce for tamari or coconut aminos, and double-check that your vegan fish sauce, tamarind, and rice noodles are certified gluten-free.
- Peanut- & Nut-Free Options: Toasted cashews or slivered almonds make great stand-ins for peanuts. Or, if all nuts are a no-go, use crispy fried shallots, toasted sesame seeds, or roasted chickpeas instead.
- Tamarind Substitute: If you can’t find tamarind concentrate or paste in-store or online, use 1 tablespoon of fresh lime juice mixed with 1 teaspoon of rice vinegar. This does a decent job mimicking the flavor.
- Tofu Options: For a more hands-off method, make this Crispy Baked Tofu instead of pan-frying. Or, if you prefer a softer texture, skip pan-frying altogether and fold raw tofu cubes in with the noodles during step 7.
- Protein & Veggie Variations: You can always try substituting the tofu with crispy seitan or cooked soy curls. As for the veggies, feel free to toss in extras, like broccoli florets, snap peas, baby bok choy, or sliced mushrooms during step 5.
- Optional Flavor Boosters: For more seafood-y depth, stir in 1 tablespoon of dried nori flakes (seaweed) right at the end. For an “eggy” flavor, sprinkle a tiny pinch of kala namak (black salt) over top right before serving. It’s very salty, so only use a tiny pinch!
Recipe FAQs
Both are stir-fried noodle dishes, but Lo Mein is a Chinese dish made with wheat-based egg noodles and a savory, soy-and-sesame-based sauce. Pad Thai is a traditional Thai dish made with flat rice noodles and a bright, sweet-and-sour sauce.
You can, but I’d suggest increasing the amount to 3 or 4 tablespoons since the flavor isn’t as concentrated.
The drained noodles might stick together if they sit for too long. You can prevent this by either tossing the noodles with a little oil or by draining them right before adding them to the wok and tossing them in the sauce.
Enjoy! If you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I would also love it if you could leave a comment below with a recipe rating! Thank you for the support 😊
Vegan Pad Thai
Ingredients
- 4 ounces dry pad Thai rice noodles
For the Pad Thai Sauce:
- 2 tbsp soy sauce
- 1 tbsp vegan fish sauce or sub more soy
- 1 tbsp tamarind concentrate or 3-4 tbsp paste
- 3 tablespoons water
For the Pad Thai:
- 2-3 tbsp high-heat oil avocado, vegetable, or peanut
- 8 oz super firm tofu* cut into ½” cubes
- 1 shallot cut into thin slices
- 3 cloves of garlic finely minced
- 1-2 teaspoons chili flakes optional
- 1 carrot peeled and cut into matchsticks; optional
- 1 bell pepper thinly sliced; optional
- 3 packed tablespoons palm sugar or brown sugar
- 2 ½ cups bean sprouts, loosely packed
- 7-10 stalks garlic chives OR 5 green onions cut into 2” pieces
- ¼ cup peanuts, crushed or roughly chopped
- 1 lime cut into wedges
Instructions
- Cook the Noodles: Soak the noodles in boiling water according to package instructions; my noodles only needed 10 minutes, but some may take longer so prep accordingly! Once tender, drain the noodles and set aside.
- Prep: Warm wok or large sauté pan over medium heat. Once warm, add 2 tablespoons of oil and swirl it around to coat the sides. Whisk the soy sauce, tamarind concentrate, water, and vegan fish sauce (optional), together in a small bowl; set aside.
- Pan-Fry the Tofu: Add the tofu to the pan and cook for 5 to 7 minutes, stirring only occasionally, until crispy. Remove the tofu from the pan and set aside. Notes: If you do not want pan-fry your tofu, skip to step 3. If you are doubling the recipe, fry the tofu in batches).
- Aromatics: Add additional oil to the pan if necessary so the bottom of the pan is coated. Add the shallot, garlic, and chili flakes (optional) and sauté for 2 to 3 minutes, until the garlic begins to brown.
- Add Veggies (optional): Add the carrot and bell pepper and sauté for an additional 3 to 5 minutes, until the veggies are tender. Skip this step if you are not adding extra veggies.
- Make the Sauce: Push the shallot mixture to one half of the pan. Add the sugar to the other half and pour the soy sauce mixture on top; mix well, until the sugar is dissolved. Simmer for 2-3 minutes, until thickened.
- Combine: Add the cooked and drained rice noodles and tofu to the wok and use tongs to toss with the sauce. Cook until all of the extra liquid has evaporated from the pan. Taste the noodles and if they are still too firm, add water in 2 tablespoon increments and cook for a few more minutes.
- Final Touches: Turn the heat off and add the garlic chives (or green onions) and bean sprouts. Use tongs to mix well and let sit until the bean sprouts have wilted slightly.
- Serve: Transfer the Pad Thai to serving plates, making sure to get a good mix of noodles, tofu, and veggies. Top with peanuts and serve warm with a lime wedges and extra bean sprouts, if desired. Pad Thai is best enjoyed immediately, but you can store leftovers in the fridge for up to 3 days and reheat on the stovetop or in the microwave with a splash of water.
Recipe Notes
- Tofu: I prefer to use super firm tofu in this recipe as it requires no pressing, but you could also use extra-firm tofu and press well beforehand.
- Sugar: Pad Thai is traditionally made with palm sugar, but this can be hard to find in grocery stores. The next best alternative would be to use coconut sugar, followed by brown sugar. Brown sugar is slightly more sweet, so you can reduce it to 1-2 tbsp if desired.
- Tamarind: Tamarind is an essential component to Pad Thai and adds a delightfully tangy flavor! I like to buy tamarind concentrate as a little goes a long way and it keeps for a long time in the fridge. If you cannot find tamarind near you, replace it with the juice of 1 lime and 1 teaspoon of rice vinegar.
- Make it eggy: Add ¼-½ tsp black salt at end.
- Too add seafood flavor: Add 1 tbsp nori flakes at end, or to taste.
Thanks for sharing, this was delicious!
Thanks so much for making it!
YUM 😀
Made this last night. I replaced peppers with mushrooms since I have a weird thing about cooked peppers. Also I have had the hardest time getting tofu in this pandemic, so I made “chicken” pad thai instead with Quorn meatless pieces and it was awesome.
Mushrooms work too! I’m glad you were able to make it work with things you liked and things you could find. Hope you’re able to find tofu again soon!
This was soooo ridiculously delicious that I had to share it with my entire family (picky omnivores) and ended up having no leftovers ))))): !!!!! I’ll have to double the recipe next time. But this is definitely a new staple recipe!!!! Once all the chopping and shredding is done, it’s so easy to throw together. A great well balanced meal that will make you (+ your entire family) lick your plate clean!!!
That’s awesome! Personal favorite stories are when nonvegans love vegan food. Thanks for the kind words!
Outstanding recipe! I pimped it up with some extra Veg (Broccoli, zucchini) and some extra fresh chilli. This was my first use of Black Salt. What a wonderful spice! The sulphur in the salt really does create an eggy aroma…..I will also add this to my Tofu scramble at breakfast. This dish, both super tasty and easy and quick to put together, will become a regular meal in our house. Thanks!
Black salt is perfect for tofu scramble! Check out our tofu scramble recipe if you feel so inclined! Thank you!
I loved the recipe! Absolutely delicious!
Thank you! Happy to hear you liked it.
This was so amazing! I added a tablespoon of almond butter to the sauce just to get a little extra nutty flavor in and added some broccoli for more veggies, and it came out wonderfully! I am also not completely vegan, and was out of sugar, so I added a tablespoon of honey in place of the coconut sugar. Great flavors, so easy! This is definitely being added to the regular rotation in my house.
Happy to hear you liked it and customized it to make it your own!
Do you have any suggestions to keep the rice noodles all separated and yummy? This was SO good and I’ll definitely make it again, but my noodles definitely broke apart into little pieces/clumps.
I would make sure to gently fold them into the mixture, and you may also want to cook them 1-2 minutes less in the pot as they will continue to cook once you add them to the hot pan 🙂
This was awesome. I did reduce the amount of tofu a bit mainly because not everyone in my family likes tofu. May reduce it down to a quarter next time because my daughter is such a picky eater but I threw in plenty of broccoli to make up for it and she at all the broccoli. I will definitely be adding this to our regular rotation since it’s rare that I can find something that all 4 of us agree on.
That’s great news! 🙂
Delicious! Made it last night and my husband and I both loved it! 5 stars
Awesome!!!
I can’t believe how delicious this is!! I omitted the red bell pepper and subbed 4 hot chili peppers, and I also added a tbls of unsweetened peanut butter…I can’t get enough of it! I made it early in the day and have been snacking on it nonstop.
Sounds delicious! 🙂
So happy with this recipe! I went to my local Grocery Outlet and they had ALL ingredients (except Tamari, but luckily I had coconut aminos in my fridge already). I love Pad Thai and this recipe was almost perfect (I made a few simple cooking errors), so next time I’ll cook the noodles more and add more sauce. I added some jalapeños and serrano’s to spice it up more! Thank you so much for sharing a wonderful recipe!
Glad you enjoyed it, Sara!
I made this for dinner last night and it was absolutely delicious!!! (I’m not even vegan, but like to eat vegan meals from time to time, so would also recommend for those looking to experiment with vegan recipes). My husband typically turns his nose up at tofu, but I honestly don’t think he even realized it was in there, as he went back for seconds. Highly recommend this one! Yum.
Hey Caitlin, I made them using white rice (I didn’t have the brown ones) and they are absolutely delicious.
Can lemon be substituted for lime in this recipe?
Yes, but the flavor will not be as authentic 🙂
The tofu scramble suggestion was what my pad thai was missing! Love it, thank you for bringing us these recipes
I made this recipe last night! I loved how saucy it was, but definitely missed the peanutty aspect of the traditional sauce. Do you think adding tahini would help with this?
Hi Shelby, traditional Pad Thai does not have peanuts in the sauce, but only as a garnish! If you’d like to add a peanut flavor to the sauce though, you can add in 2-4 tbsp of Peanut Butter with the other sauce ingredients.
Is this the exact recipe you followed in your video, or is this doubled from the video? I remember you using a small block of tofu in the video, but this seems to list a full block. I am doubling this recipe tonight for my family, and want to make sure the proportions are right. Should I use 2 15oz packages of tofu?
Shelby, it is the same as the video.
I never tried Pad Thai until I was already vegan, so I’ve never even thought to try making it with tofu scramble. Tofu scramble and Pad Thai are two of my favorite foods! I am so excited to try this recipe!
I hope you love it as much as I do! 🙂
Going to try this tonight, but I just wanted to see on future recipes, if you’ll offer suggestions for sourcing items like kombu or bean sprouts because I checked at my two local grocery stores and neither had them. Thank you for the recipe!
Jake, great idea! I will definitely do that in the future. My grocery store has the bean sprouts located near the tofu, and I purchased my Kombu online – it’s linked in the recipe ingredients 🙂
Pad Thai is such a wonderful recipe. This is such a great dish for the collaboration! I love the combination of flavors and spices in your take on Pad Thai–I love the dry roasted peanuts and chiles to garnish the most!