vegan Pad Thai on a plate with chopsticks

Vegan Pad Thai (Tamarind)

  • Author: Verna
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: Mains, Gluten free,
  • Method: Stovetop
  • Cuisine: Thai / Asian


Authentic Vegan Pad Thai with crispy tofu, rice noodles, veggies, peanuts and the BEST Pad Thai Sauce, made with tamarind. Delicious and Easy 30 minute dinner!



  • 1/2 lb (8 oz) (227 grams) uncooked rice stick noodles (banh pho), I use medium size rice stick noodles
  • 1 tablespoon oil, I used grape seed oil
  • 1/2 block extra firm tofu, lightly pressed
  • 3 cloves garlic, chopped small
  • 4 green onions, chopped small (approximately 1/3 of a cup)
  • 1 carrot, peeled and grated (3/41 cup)
  • 1/4 cup chopped cilantro
  • 1/4 cup dry roasted peanuts, chopped
  • 1 cup fresh mung bean sprouts, washed well

Pad Thai Sauce Ingredients:

  • 4 tablespoons tamarind paste, see notes*
  • 3 tablespoons brown sugar, packed (I used dark brown sugar)
  • 1 teaspoon chilli garlic sauce
  • 1 tablespoon white miso
  • 2 teaspoons rice wine vinegar, unseasoned
  • 2 tablespoons Braggs liquid aminos
  • 1/3 cup water

Toppings for serving with Pad Thai:

  • 1/4 cup dry roasted peanuts, chopped
  • 1/4 cup cilantro, chopped
  • 1 lime, cut into wedges
  • 1 cup mung bean sprouts, washed well
  • chili garlic sauce or sriracha
  • reserved pad Thai sauce


  1. First add your rice noodles (banh pho) to a pot of boiling water (full boil) and cook for exactly 4 minutes. Drain the noodles and add them back to the pot with cold water. Set aside.
  2. Next prep all your veggies for the skillet and for serving.
  3. Now add all the Pad Thai sauce ingredients to a bowl and whisk together. Warm in the microwave for 1 minute or until the sugar is dissolved. Or heat in a small pot on the stovetop. Set the sauce aside and reserve 1/4 cup of sauce for serving at the table.
  4. Preheat a large non stick skillet to medium high heat. Add the oil, cubed tofu and a pinch of salt and pepper. Cook the tofu for 3-5 minutes on each side, until crispy. Add in the onions and garlic and cook, stirring for 2 minutes.  
  5. Lastly drain the noodles well. Reduce the heat to medium and add the carrots, peanuts, cilantro, mung bean sprouts, noodles and sauce to the pan.  Stir until everything is combined and heated through.
  6. Serve on individual plates and bring the toppings and reserved sauce to the table. I like to top my Pad Thai with a good squeeze of lime, chopped peanuts, mung bean sprouts, cilantro, extra pad Thai sauce and a little chili garlic sauce if I’m feeling spicy!?
  7.  Enjoy!


  • I use tamarind paste that is already mixed with water and no sugar added (56% tamarind) (Pantai Norasingh brand)) If you are using pure paste add 3 tablespoons instead of 4 and add 2 more tablespoons of water
  • if you want your sauce sweeter, saltier or tangier adjust the tamarind and sugar and Braggs to your liking

Keywords: vegan pad thai, vegan pad thai sauce, easy, best, authentic, rice noodles, tamarind paste, vegetarian pad thai, peanut sauce, tamarind,