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a bowl of vegan pad thai with tofu and veggies

Easy Vegan Pad Thai

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5 from 2 reviews

  • Author: Verna
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Diet: Vegan


This 30-minute vegan Pad Thai recipe is fresh, vibrant, and drenched in an out-of-this-world tamarind sauce. You’ll learn how to make Pad Thai from scratch using just a handful of crisp vegetables, tofu, and rice noodles! Naturally gluten free.



Tofu and veggies:

  • 8 oz uncooked flat rice noodles (banh pho) or any noodles -spaghetti, linguini, etc,..(see notes)
  • 1 tablespoon any neutral oil, or toasted sesame oil for extra flavor
  • 1/2 to 1 block extra firm tofu, lightly pressed and cubed
  • 3 cloves garlic, chopped
  • 4 green onions, diced (approximately 1/3 to 1/2 of a cup)
  • 1 carrot, grated (3/4-1 cup)
  • 1/4 cup chopped cilantro
  • 1/4 cup dry roasted peanuts, chopped
  • 1 cup fresh mung bean sprouts, washed well

Pad Thai Sauce:

  • 4 tablespoons tamarind paste, see notes*
  • 3 tablespoons dark brown sugar, packed
  • 1 teaspoon chilli garlic sauce
  • 1 tablespoon white miso
  • 2 teaspoons rice vinegar, unseasoned
  • 2 tablespoons Braggs liquid aminos, sub Tamari or lite soy sauce
  • 1/3 cup water

Toppings for serving (optional):

  • dry roasted peanuts, chopped
  • chopped cilantro
  • lime wedges
  • fresh mung bean sprouts
  • chili garlic sauce or sriracha
  • reserved pad Thai sauce
  • drizzle of peanut sauce

I quite often double the sauce!


  1. Cook rice noodles according to package instructions. Drain the noodles and add them back to the pot with cold water. Drain and set aside. (do not overcook and drain WELL!)
  2. Next prep all your veggies for the skillet and for serving.
  3. Add the Pad Thai sauce ingredients to a bowl and whisk together. Warm in the microwave for 30 seconds or so until the sugar is dissolved. Or heat in a small pot on the stovetop, adjust seasonings if needed. Set the sauce aside and reserve 1/4 cup of sauce for serving at the table (or just double sauce - I quite often do)
  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 for 1-2 minutes. Reduce the heat to medium, add the carrots, peanuts, cilantro, mung bean sprouts, noodles and sauce to the pan.  Stir until everything is combined and heated through.
  5. Serve in individual bowls and bring the toppings and extra sauce to the table. I like to top mine with a good squeeze of lime, chopped peanuts, bean sprouts, cilantro, extra sauce a little chili garlic sauce if I’m feeling spicy and sometimes a drizzle peanut sauce too- mmm 😋Enjoy! Step by step photos, tips and more in above post.


  • for vegetable pad thai: omit the tofu and serve as is or add extra veggies like edamame, mushrooms, peppers...etc
  • noodles: you can sub regular or thin spaghetti, linguini, or brown rice noodles, etc,.. in place of rice noodles
  • 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
  • Sauce: if you want your pad thai sauce sweeter, saltier or tangier adjust the tamarind and sugar and Braggs or Tamari to your liking.
  • Store: leftovers will keep in an airtight container in the fridge for 3-4 days. Not suitable for freezing.

Post was originally published May, 2019 and has been updated. The recipe itself is unchanged.

  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Mains, Gluten free,
  • Method: Stovetop
  • Cuisine: Thai