I made a Vegan Pad Thai that tastes like Thai street food and hides one shockingly simple secret you won’t expect.

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I’m obsessed with this Vegan Pad Thai because it hits every craving without pretending to be healthy. The tangy Vegan Pad Thai Sauce glues everything together, sweet and salty with a little heat, and extra firm tofu gets gloriously crispy so every bite has chew and crunch.

Pad Thai Tofu actually matters, flat rice noodles tangled with sauce, bright lime, crushed peanuts and bean sprouts for the snap. I love how messy it is to eat, sauce on my chin, noodles clinging to chopsticks.

But mostly I love that it tastes like loud Thai street food at the kitchen table.

Ingredients

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Rice noodles: chewy, slurpable base that soaks up the sauce.
Tofu: hearty protein, crisp edges and soft inside.
Cornstarch: makes tofu extra crispy, no soggy bits.
Neutral oil: for frying without extra flavor interference.
Toasted sesame oil: nutty whisper, a little goes a long way.
Garlic: punchy aroma that wakes up the whole pan.
Shallot: sweet, mellow onion notes, not overpowering.
Scallion whites: savory base flavor while cooking.
Scallion greens: fresh, bright finish on top.
Red bell pepper: sweet crunch and a pop of color.
Carrot: crunchy, slightly sweet, and pretty.
Bean sprouts: light, watery crunch that cuts richness.
Roasted peanuts: salty crunch and great texture contrast.
Cilantro: fresh herb lift, optional if you like it.
Lime wedges: tangy squeeze that brightens everything.
Tamarind paste: tangy, slightly sour backbone for the sauce.
Soy sauce: salty, savory depth without masking other flavors.
Maple syrup: gentle sweetness that balances tamarind.
Fresh lime juice: sharp brightness, not cakey at all.
Rice vinegar: subtle acidity to round the sauce.
Chili paste: heat and a little umami kick.
Peanut butter: creamy richness if you want a smoother sauce.
Warm water: thins sauce so it clings to noodles.
Salt and pepper: basic seasoning, tweak to your taste.
Sesame seeds: tiny toasty bits for garnish and texture.

Ingredient Quantities

8 oz (225 g) flat rice noodles

14 oz (400 g) extra firm tofu, pressed and cubed

2 tbsp cornstarch

2 tbsp neutral oil (canola, vegetable or sunflower)

1 tsp toasted sesame oil

3 cloves garlic, minced

1 small shallot, thinly sliced

4 scallions, sliced (separate whites and greens)

1 red bell pepper, thinly sliced

1 medium carrot, julienned or peeled into ribbons

2 cups bean sprouts, rinsed

1/3 cup roasted peanuts, crushed

1/4 cup fresh cilantro, chopped (optional but great)

2 limes, cut into wedges

2 tbsp tamarind paste (or tamarind concentrate)

3 tbsp low sodium soy sauce or tamari

2 tbsp maple syrup or brown sugar

1 tbsp fresh lime juice

1 tsp rice vinegar

1 tsp chili paste or sriracha, or more to taste

2 tbsp smooth peanut butter (optional, for creamier sauce)

2 to 4 tbsp warm water to thin the sauce if needed

Salt and black pepper to taste

Sesame seeds for garnish (optional)

How to Make this

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1. Press tofu for at least 15 minutes to remove excess water, then cut into 1/2 inch cubes and toss gently with 2 tbsp cornstarch, salt and pepper so theyre evenly coated.

2. Cook 8 oz rice noodles according to package directions until just tender, drain, rinse under cold water to stop cooking, toss with a little oil so they dont clump and set aside.

3. Make the sauce: whisk together 2 tbsp tamarind paste, 3 tbsp soy sauce or tamari, 2 tbsp maple syrup or brown sugar, 1 tbsp lime juice, 1 tsp rice vinegar, 1 tsp chili paste or sriracha, 2 tbsp smooth peanut butter if using, and 2 to 4 tbsp warm water to reach a saucy but pourable consistency; taste and adjust sweet, sour, salty or spicy.

4. Heat 2 tbsp neutral oil in a large skillet or wok over medium high heat; add cubed tofu and cook without moving for a few minutes until bottom is golden, then toss and cook until all sides are crispy, about 8 to 10 minutes; remove tofu to a plate.

5. In the same pan add 1 tsp toasted sesame oil, then add minced garlic, sliced shallot, and the white parts of 4 scallions; stir fry 30 to 45 seconds until fragrant but not brown.

6. Add sliced red bell pepper and julienned carrot and stir fry 2 to 3 minutes until slightly tender but still crisp; push veggies to the side and pour in the sauce to warm and thicken slightly.

7. Add the drained noodles, crispy tofu, and bean sprouts to the pan, tossing everything together so the sauce coats the noodles; if sauce is too thick add a splash of warm water to loosen.

8. Stir in most of the sliced green scallions, crushed roasted peanuts (reserve some for garnish), and chopped cilantro if using; cook just until everything is heated through, taste and adjust salt, pepper or lime.

9. Serve immediately with lime wedges, extra crushed peanuts, a sprinkle of sesame seeds and more chili paste if you want it hotter; it should be tangy, slightly sweet, with crunchy tofu and veggies and lots of flavor.

10. Tip: press tofu longer for extra crispiness, dont overcook the noodles because they will finish cooking in the pan, and always taste the sauce early so you can balance sweet, sour and salty to your liking.

Equipment Needed

1. Cutting board and a sharp chef’s knife — for cubing tofu and slicing peppers and shallot
2. Tofu press or heavy skillet plus paper towels — to press the tofu well and drain it
3. Large skillet or wok (12 inch if you got one) — for frying tofu and tossing everything together
4. Spider/skimmer or slotted spoon and a pair of tongs — for lifting and turning tofu and noodles
5. Medium saucepan or pot and a colander — to cook and drain the rice noodles
6. Mixing bowls and a whisk or fork — to mix and taste the sauce
7. Measuring spoons and measuring cups — for tamarind, soy, oils and other seasonings
8. Small bowl and spoon or mortar and pestle — to crush peanuts and hold garnishes

FAQ

Q: Can I make this gluten free?

A: Yes, use gluten free tamari instead of regular soy sauce and double check your tamarind paste is pure. Most rice noodles and tofu are naturally gluten free, but always check labels cause some brands add wheat.

Q: My noodles turned mushy. What did I do wrong?

A: You probably overcooked them. Soak or boil rice noodles just until pliable, then drain and rinse under cold water to stop cooking. They should finish cooking in the pan with the sauce. Don’t leave them in hot water.

Q: Can I swap tofu for something else?

A: Sure, tempeh works great and gives a nuttier flavor, or try seitan if you are not gluten sensitive. You can also add shrimp or chicken if you are not keeping it vegan, but keep cooking times in mind.

Q: My sauce is too thick or too salty. How do I fix it?

A: If it’s too thick, whisk in 1 to 2 tbsp warm water at a time until you like the consistency. If it’s too salty, add a little maple syrup or lime juice to balance, or dilute with a splash more water and a touch more tamarind if you have it.

Q: How do I get crispy tofu without an oven?

A: Toss cubed tofu in cornstarch, heat a roomy pan with neutral oil until hot but not smoking, then fry in a single layer until golden on all sides. Let pieces sit undisturbed for a couple minutes so they crisp up. Finish with a drizzle of toasted sesame oil for extra flavor.

Q: Can I make this ahead or freeze leftovers?

A: You can make the sauce ahead and keep in the fridge for a few days. Pad thai itself is best eaten fresh cause noodles soften over time, but leftovers keep 2 to 3 days in the fridge. Freezing is not recommended, tofu and rice noodles get a weird texture after thawing.

Vegan Pad Thai Recipe Substitutions and Variations

Extra firm tofu: use tempeh, chickpeas, or seitan if you want more chew or protein. Tempeh will give a nuttier bite, chickpeas are softer but great for texture, seitan is super chewy so slice thin.
Tamarind paste: swap with equal parts lime juice plus a little brown sugar, or use tamarind concentrate at half the amount, or plum or pomegranate molasses for a fruity tang.
Roasted peanuts: sub crushed cashews, roasted almonds, or sunflower seeds for a nut free option. They all add crunch and richness, but cashews are creamier.
Flat rice noodles: use rice vermicelli, wide wheat noodles, or even spiralized zucchini for a low carb version. If using wheat noodles cook them less so they dont get mushy.

Pro Tips

1. Press tofu at least 30 minutes if you can, not just 15. The drier it is the crispier it fries, and toss it with the cornstarch right before it hits the pan so the coating stays powdery not soggy.

2. Cook noodles just shy of done, then rinse in cold water and toss with a little oil. That stops them from overcooking in the pan and keeps them from clumping, so the sauce coats each strand better.

3. Make the sauce ahead and taste it before adding to the pan. If it tastes too sharp add a bit more sweetener, too sweet add more lime or tamarind, and if it seems too thick warm water in small amounts will smooth it without diluting flavor.

4. Keep high heat and don’t crowd the pan when frying tofu and stir frying veggies. Work in batches if needed, and add bean sprouts at the very end so they stay crunchy.

Vegan Pad Thai Recipe

Recipe by Jot Punji

0.0 from 0 votes

I made a Vegan Pad Thai that tastes like Thai street food and hides one shockingly simple secret you won't expect.

Servings

servings

Calories

589

kcal

Equipment: 1. Cutting board and a sharp chef’s knife — for cubing tofu and slicing peppers and shallot
2. Tofu press or heavy skillet plus paper towels — to press the tofu well and drain it
3. Large skillet or wok (12 inch if you got one) — for frying tofu and tossing everything together
4. Spider/skimmer or slotted spoon and a pair of tongs — for lifting and turning tofu and noodles
5. Medium saucepan or pot and a colander — to cook and drain the rice noodles
6. Mixing bowls and a whisk or fork — to mix and taste the sauce
7. Measuring spoons and measuring cups — for tamarind, soy, oils and other seasonings
8. Small bowl and spoon or mortar and pestle — to crush peanuts and hold garnishes

Ingredients

8 oz (225 g) flat rice noodles
14 oz (400 g) extra firm tofu, pressed and cubed
2 tbsp cornstarch
2 tbsp neutral oil (canola, vegetable or sunflower)
1 tsp toasted sesame oil
3 cloves garlic, minced
1 small shallot, thinly sliced
4 scallions, sliced (separate whites and greens)
1 red bell pepper, thinly sliced
1 medium carrot, julienned or peeled into ribbons
2 cups bean sprouts, rinsed
1/3 cup roasted peanuts, crushed
1/4 cup fresh cilantro, chopped (optional but great)
2 limes, cut into wedges
2 tbsp tamarind paste (or tamarind concentrate)
3 tbsp low sodium soy sauce or tamari
2 tbsp maple syrup or brown sugar
1 tbsp fresh lime juice
1 tsp rice vinegar
1 tsp chili paste or sriracha, or more to taste
2 tbsp smooth peanut butter (optional, for creamier sauce)
2 to 4 tbsp warm water to thin the sauce if needed
Salt and black pepper to taste
Sesame seeds for garnish (optional)

Directions

Press tofu for at least 15 minutes to remove excess water, then cut into 1/2 inch cubes and toss gently with 2 tbsp cornstarch, salt and pepper so theyre evenly coated.
Cook 8 oz rice noodles according to package directions until just tender, drain, rinse under cold water to stop cooking, toss with a little oil so they dont clump and set aside.
Make the sauce: whisk together 2 tbsp tamarind paste, 3 tbsp soy sauce or tamari, 2 tbsp maple syrup or brown sugar, 1 tbsp lime juice, 1 tsp rice vinegar, 1 tsp chili paste or sriracha, 2 tbsp smooth peanut butter if using, and 2 to 4 tbsp warm water to reach a saucy but pourable consistency; taste and adjust sweet, sour, salty or spicy.
Heat 2 tbsp neutral oil in a large skillet or wok over medium high heat; add cubed tofu and cook without moving for a few minutes until bottom is golden, then toss and cook until all sides are crispy, about 8 to 10 minutes; remove tofu to a plate.
In the same pan add 1 tsp toasted sesame oil, then add minced garlic, sliced shallot, and the white parts of 4 scallions; stir fry 30 to 45 seconds until fragrant but not brown.
Add sliced red bell pepper and julienned carrot and stir fry 2 to 3 minutes until slightly tender but still crisp; push veggies to the side and pour in the sauce to warm and thicken slightly.
Add the drained noodles, crispy tofu, and bean sprouts to the pan, tossing everything together so the sauce coats the noodles; if sauce is too thick add a splash of warm water to loosen.
Stir in most of the sliced green scallions, crushed roasted peanuts (reserve some for garnish), and chopped cilantro if using; cook just until everything is heated through, taste and adjust salt, pepper or lime.
Serve immediately with lime wedges, extra crushed peanuts, a sprinkle of sesame seeds and more chili paste if you want it hotter; it should be tangy, slightly sweet, with crunchy tofu and veggies and lots of flavor.
Tip: press tofu longer for extra crispiness, dont overcook the noodles because they will finish cooking in the pan, and always taste the sauce early so you can balance sweet, sour and salty to your liking.

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.