How to Make the Perfect Vegan Pad Thai
Thai · Medium · 25 min · 2 servings
This vibrant vegan pad thai swaps fish sauce and eggs for tamarind, soy sauce, and extra firm tofu to deliver an authentic-tasting noodle dish that is fully plant-based. It is a quick and delicious vegan dinner that comes together in just 25 minutes.
Why this recipe works
This Vegan Pad Thai recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 25 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 490 calories with 20g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 8 simple ingredients that you can find at any grocery store:
- 200 g flat rice noodles
- 200 g extra firm tofu pressed and cubed
- 3 tbsp tamarind paste
- 2 tbsp soy sauce or tamari
- 1 tbsp maple syrup or brown sugar
- 3 stalks green onions sliced
- 0.5 cup bean sprouts
- 0.25 cup roasted peanuts crushed
Step by step instructions
Step 1: Soak the Noodles
Place the rice noodles in a large bowl and cover with boiling water. Let them soak for 8 to 10 minutes until softened but still slightly firm. Drain and set aside.
Step 2: Make the Sauce
Whisk together the tamarind paste, soy sauce, and maple syrup in a small bowl until smooth and well combined. Set aside.
Step 3: Crisp the Tofu
Heat a wok or large skillet over high heat with a tablespoon of oil. Add the cubed tofu in a single layer and cook for 3 to 4 minutes per side until golden and crispy on the outside.
Step 4: Toss with Noodles and Sauce
Add the drained noodles to the wok and pour the sauce over everything. Toss vigorously over high heat for 2 to 3 minutes until the noodles are coated and glossy and slightly caramelized.
Step 5: Add Toppings and Serve
Remove from heat and toss in the bean sprouts and green onions. Divide between plates and top with crushed peanuts, a wedge of lime, and fresh chili if desired.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- tamarind paste → lime juice mixed with a little brown sugar as a quicker alternative
- extra firm tofu → tempeh cubes for a firmer texture and nuttier flavor
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Over-soaking the rice noodles until they are mushy which causes them to fall apart in the wok
- Not using high enough heat which prevents the noodles from getting that essential slight caramelization
Nutrition facts
Per serving: 490 calories, 20g protein, 65g carbs, 16g fat, 5g fiber.
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