Vegan Pad Thai: A Flavor-Packed, Plant-Based Twist on a Classic

Pad Thai is one of those dishes that’s hard to resist—tangy, slightly sweet, a little spicy, and packed with satisfying textures.

Traditionally made with fish sauce and eggs, this vegan version keeps all the bold flavors while using plant-based ingredients.

Whether you're new to making Thai food at home or a seasoned cook, this recipe will walk you through every step to get that perfect balance of flavors and textures.

Now, let’s get started!

Ingredients

For the Sauce:

• 3 tbsp tamari or soy sauce

• 2 tbsp lime juice

• 1 tbsp maple syrup or coconut sugar

• 1 tbsp rice vinegar

• 1 tbsp peanut butter (optional, for extra creaminess)

• 1 tsp sriracha or chili sauce (adjust to taste)

• 2 cloves garlic, minced

• ½ tsp grated ginger

For the Noodles and Toppings:

• 8 oz rice noodles

• 1 tbsp sesame oil or coconut oil

• ½ block (7 oz) firm tofu, cubed

• 1 small carrot, julienned

• ½ red bell pepper, thinly sliced

• 1 cup bean sprouts

• 2 green onions, chopped

• ¼ cup crushed peanuts

• Fresh cilantro and lime wedges for garnish

Step-by-Step Instructions

1. Cook the Rice Noodles

Bring a pot of water to a boil, then remove it from heat.

Add the rice noodles and let them soak according to the package instructions (usually 6–8 minutes).

Drain and rinse with cold water to prevent sticking. Set aside.

2. Prepare the Sauce

In a small bowl, whisk together the tamari (or soy sauce), lime juice, maple syrup, rice vinegar, peanut butter (if using), sriracha, minced garlic, and grated ginger.

Adjust the seasoning to your taste—add more lime for tang, sweetener for balance, or chili sauce for heat.

3. Cook the Tofu

Heat a large skillet or wok over medium heat.

Add 1 tablespoon of oil and the cubed tofu. Cook for 4–5 minutes, flipping occasionally, until golden brown on all sides.

Remove from the pan and set aside.

4. Sauté the Vegetables

In the same pan, add a little more oil if needed.

Sauté the julienned carrot and sliced bell pepper for about 2 minutes until slightly softened but still crisp.

5. Combine Everything

Add the drained rice noodles to the pan, followed by the cooked tofu.

Pour the sauce over everything and toss well to coat.

Let it cook for 1–2 minutes, stirring frequently, until everything is heated through and the sauce thickens slightly.

6. Add the Finishing Touches

Remove from heat and stir in the bean sprouts and chopped green onions.

Plate your Vegan Pad Thai and top with crushed peanuts, fresh cilantro, and a squeeze of lime juice.

Final Thoughts

This Vegan Pad Thai delivers everything you love about the classic dish without any animal products.

The combination of chewy noodles, crispy tofu, crunchy veggies, and that bold, tangy sauce makes it a meal worth making again and again.

Try it out, and don’t forget to experiment with your favorite toppings or spice levels. Happy cooking!💖👇👇🍒🍹