I made a Vegan Pad Thai with a homemade vegan fish sauce that coats the noodles in a sweet and savory glaze, with tofu for protein, crunchy bean sprouts and peanuts, bright lime tang, and an extra kick from chili powder.

Jump to Recipe

I absolutely love pad thai and making it at home always throws me back to chaotic nights in Thailand. This Vegan Pad Thai Recipe is my loud, tangy attempt to bottle that memory.

I keep it simple, let extra firm tofu steal the show while bean sprouts give a real crunchy contrast, so it’s not just another noodle bowl. My Pad Thai Tofu ain’t delicate, it sizzles, sometimes gets a little char and I wouldn’t have it any other way.

If you like bold flavors and a little heat, this will snag your cravings bad.

Ingredients

Print Recipe (No Advertisments)

Tofu: high in protein and iron, soaks up flavors gives meaty slightly bouncy texture
Rice noodles: light carbs, gluten free, slippery they soak up sauce like a sponge
Tamarind paste: sour tang brightens the dish and cuts through sweetness
Palm sugar: unrefined sweet caramel notes balances tamarind not overpowering
Peanuts: crunchy provide protein and healthy fats, give salty nutty contrast
Bean sprouts: low calorie lots of water and fiber add fresh crunch
Soy sauce Tamari: deep umami and salt boosts savory notes careful with sodium
Lime juice: bright acid vitamin C cuts richness and wakes up flavors

Ingredient Quantities

8 oz (225 g) dried flat rice noodles

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

2 tbsp cornstarch

3 tbsp neutral oil (vegetable or peanut)

3 cloves garlic, minced

1 small shallot, thinly sliced

3 tbsp tamarind paste

3 tbsp soy sauce or tamari

2 tbsp homemade vegan fish sauce

3 tbsp palm sugar or packed brown sugar

1 tbsp fresh lime juice (plus lime wedges for serving)

1 to 2 tbsp water

1 tsp chili powder, or to taste (I like it kinda spicy)

2 cups bean sprouts

4 scallions, sliced

1/2 cup roasted peanuts, chopped

1 tsp toasted sesame oil

pinch of sea salt

How to Make this

Print Recipe (No Advertisments)

1. Press the tofu for 15 to 30 minutes using a heavy pan or cans on a plate to squeeze out moisture, then cube it and toss with the cornstarch and a pinch of sea salt so it gets nice and crispy when fried.

2. Soak the rice noodles in warm water until pliable but not mushy, about 20 minutes depending on the package, then drain and set aside, stirring them gently so they don’t stick.

3. Whisk the sauce together in a bowl: tamarind paste, soy sauce or tamari, homemade vegan fish sauce, palm sugar, lime juice, chili powder, and 1 to 2 tablespoons water; taste and adjust sweetness or heat, it should be sweet and tangy.

4. Heat 2 tablespoons neutral oil in a large skillet or wok over medium high heat, fry the tofu in a single layer until all sides are golden and crisp, about 6 to 8 minutes, then transfer to a plate.

5. Add the remaining tablespoon oil to the pan, toss in the minced garlic and sliced shallot and cook 30 to 60 seconds until fragrant but not browned.

6. Add the drained noodles to the pan, pour the sauce over them and toss or toss with tongs so the noodles get coated, keep cooking and stirring 2 to 4 minutes until the noodles soak up the sauce and are heated through, add a splash of water if it looks dry.

7. Return the tofu to the pan, fold in the bean sprouts and sliced scallions and cook just until the sprouts soften a bit, about 1 to 2 minutes so they keep some crunch.

8. Finish by stirring in the toasted sesame oil, then sprinkle chopped roasted peanuts on top, squeeze extra lime if you like, check seasoning and add a little sea salt or more chili if needed.

9. Serve right away with lime wedges and extra peanuts and scallions on the side, eat while it’s hot because the noodles are best fresh.

Equipment Needed

1. Large heavy skillet or wok, about 10 to 12 inch, for frying the tofu and tossing the noodles
2. Heavy pan or a couple cans plus a plate to press the tofu (or a tofu press if you have one)
3. Cutting board and a sharp chef’s knife for cubing tofu and slicing shallot/scallions
4. Big heatproof bowl and a colander for soaking then draining the rice noodles
5. Small bowl and a whisk or fork to mix the tamarind sauce, taste and adjust
6. Tongs and a flat spatula or slotted turner to toss noodles and flip tofu
7. Measuring cups and spoons for tamarind, soy, sugar and seasonings
8. Paper towels or a clean kitchen towel and a plate to pat and rest the tofu

FAQ

Q: How do I get the tofu really crispy? A: Press the tofu 20 to 30 minutes to squeeze out water, then toss cubes in cornstarch, heat oil till shimmering and fry in a single layer, don’t crowd the pan. Let them sit a bit before flipping so they form a crust, that little patience makes all the difference.

Q: How should I soften the rice noodles without making them mush? A: Soak them in warm not boiling water for 20 to 30 minutes until pliable but still a little firm, drain well, they will finish cooking in the pan. If you use boiling water, only brief 1 to 2 minute soak then drain, otherwise they get gluey.

Q: Can I make the sauce ahead or change the heat and sweetness? A: Yes, mix tamarind, soy or tamari, vegan fish sauce, sugar, lime, chili and a splash of water ahead, store in fridge. Taste and tweak, add more sugar for sweetness, more lime for tang, more chili for heat, it’s all about balance so taste as you go.

Q: What is vegan fish sauce and can I swap it? A: Vegan fish sauce mimics that salty umami, you can buy it or make quick version by simmering soy sauce or tamari with dried shiitake and a strip of kombu or nori for 10 to 15 minutes then strain. If you skip it the dish will still work but might miss that deep savory note.

Q: How long does leftovers keep and best way to reheat? A: Keeps in an airtight container in the fridge up to 3 days, reheating in a skillet over medium heat with a splash of water or oil keeps noodles from drying out, microwave works in a pinch but texture gets softer.

Q: Any tips to keep veggies crunchy and flavor bright? A: Add bean sprouts and scallions at the end so they stay crisp, finish with toasted peanuts and a drizzle of sesame oil, and always serve with lime wedges for that fresh pop right before eating.

Vegan Pad Thai Recipe Substitutions and Variations

Tamarind paste: no tamarind? Mix for each tablespoon tamarind 1 tablespoon lime juice, 1 teaspoon rice vinegar and 1 teaspoon brown or palm sugar, taste and tweak, it gives the same sweet tang.
Extra firm tofu: swap with tempeh or seitan, cube and pan fry the same way, tempeh is nuttier seitan is chewier and soaks up the sauce.
Soy sauce or tamari: use coconut aminos 1 to 1 for a milder less salty option, or low sodium soy sauce if you want to cut salt.
Roasted peanuts: use chopped roasted cashews, or sunflower seeds for a nut free option, or toasted sesame seeds if you want less crunch but lots of flavor.

Pro Tips

– Press the tofu really well or freeze it once then thaw for a chewier, meatier bite, and dust the cubes with cornstarch right before they hit the pan so they crisp up fast and dont go soggy.

– Don’t over-soak the rice noodles, rinse them under cool water after draining and toss with a drop of oil or oil your hands when you separate them so they dont clump. When tossing in the pan give the noodles space and work fast, add a splash of water if they start sticking.

– Taste the sauce as you go, its easy to swing too sour or too sweet so balance with extra sugar, lime or soy a little at a time. If using palm sugar dissolve it in a spoon of hot water first so the sauce mixes smoothly.

– Cook the tofu in a single layer and dont flip too early, leave it alone till it gets a good crust. Save some peanuts, scallions and bean sprouts for sprinkling on top at the end so they stay crunchy, and add the sesame oil right before serving for the best aroma.

Vegan Pad Thai Recipe

Recipe by James Level

0.0 from 0 votes

Servings

servings

Calories

538

kcal

Equipment: 1. Large heavy skillet or wok, about 10 to 12 inch, for frying the tofu and tossing the noodles
2. Heavy pan or a couple cans plus a plate to press the tofu (or a tofu press if you have one)
3. Cutting board and a sharp chef’s knife for cubing tofu and slicing shallot/scallions
4. Big heatproof bowl and a colander for soaking then draining the rice noodles
5. Small bowl and a whisk or fork to mix the tamarind sauce, taste and adjust
6. Tongs and a flat spatula or slotted turner to toss noodles and flip tofu
7. Measuring cups and spoons for tamarind, soy, sugar and seasonings
8. Paper towels or a clean kitchen towel and a plate to pat and rest the tofu

Ingredients

8 oz (225 g) dried flat rice noodles
14 oz (400 g) extra firm tofu, pressed and cubed
2 tbsp cornstarch
3 tbsp neutral oil (vegetable or peanut)
3 cloves garlic, minced
1 small shallot, thinly sliced
3 tbsp tamarind paste
3 tbsp soy sauce or tamari
2 tbsp homemade vegan fish sauce
3 tbsp palm sugar or packed brown sugar
1 tbsp fresh lime juice (plus lime wedges for serving)
1 to 2 tbsp water
1 tsp chili powder, or to taste (I like it kinda spicy)
2 cups bean sprouts
4 scallions, sliced
1/2 cup roasted peanuts, chopped
1 tsp toasted sesame oil
pinch of sea salt

Directions

Press the tofu for 15 to 30 minutes using a heavy pan or cans on a plate to squeeze out moisture, then cube it and toss with the cornstarch and a pinch of sea salt so it gets nice and crispy when fried.
Soak the rice noodles in warm water until pliable but not mushy, about 20 minutes depending on the package, then drain and set aside, stirring them gently so they don’t stick.
Whisk the sauce together in a bowl: tamarind paste, soy sauce or tamari, homemade vegan fish sauce, palm sugar, lime juice, chili powder, and 1 to 2 tablespoons water; taste and adjust sweetness or heat, it should be sweet and tangy.
Heat 2 tablespoons neutral oil in a large skillet or wok over medium high heat, fry the tofu in a single layer until all sides are golden and crisp, about 6 to 8 minutes, then transfer to a plate.
Add the remaining tablespoon oil to the pan, toss in the minced garlic and sliced shallot and cook 30 to 60 seconds until fragrant but not browned.
Add the drained noodles to the pan, pour the sauce over them and toss or toss with tongs so the noodles get coated, keep cooking and stirring 2 to 4 minutes until the noodles soak up the sauce and are heated through, add a splash of water if it looks dry.
Return the tofu to the pan, fold in the bean sprouts and sliced scallions and cook just until the sprouts soften a bit, about 1 to 2 minutes so they keep some crunch.
Finish by stirring in the toasted sesame oil, then sprinkle chopped roasted peanuts on top, squeeze extra lime if you like, check seasoning and add a little sea salt or more chili if needed.
Serve right away with lime wedges and extra peanuts and scallions on the side, eat while it’s hot because the noodles are best fresh.

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.

Nutrition Facts

Serving Size: 296g
Total number of serves: 4
Calories: 538kcal
Fat: 28.2g
Saturated Fat: 3g
Trans Fat: 0g
Polyunsaturated: 2.5g
Monounsaturated: 10g
Cholesterol: 0mg
Sodium: 950mg
Potassium: 388mg
Carbohydrates: 64g
Fiber: 4.8g
Sugar: 10g
Protein: 20g
Vitamin A: 200IU
Vitamin C: 6mg
Calcium: 123mg
Iron: 2.2mg

Vegan Pad Thai Recipe

Ingredients

Ingredient Quantities

How to Make this

Equipment Needed

FAQ

Vegan Pad Thai Recipe Substitutions and Variations

Pro Tips