Name: Vegan Pad Thai Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Thai
Ingredients: 7 ounces stir fry rice noodles; 2-3 tablespoons vegetable oil; 14.5 ounce block extra-firm tofu, pressed and cut into 1/2 inch cubes; 4 tablespoons low sodium soy sauce; 2 tablespoons rice vinegar; 4 tablespoons pure maple syrup; 2 tablespoons fresh lime juice; 1 teaspoon Sriracha hot sauce; 1 cup julienne sliced carrots (about 3 carrots); 3 green onions, chopped; 2 limes, cut into wedges; 1/2 cup cilantro, chopped; 1/2 cup crushed or chopped peanuts; 1 cup mung bean sprouts (optional)

Jump to Recipe· 4.6 from 36 reviews

If you’ve ever craved the tangy, sweet, and spicy goodness of Thai food but want to keep it plant-based, you’re in for a treat. This Vegan Pad Thai Recipe is seriously fan-freaking-tastic—a perfect balance of flavors, textures, and colors all in one dish. Trust me, it’s one of those recipes I keep coming back to because it’s so satisfying and yet surprisingly easy to pull together on a busy weeknight. Whether you’re a seasoned vegan or just curious about plant-based meals, you’re going to love this cozy, bright, and crave-worthy Pad Thai.

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Why This Recipe Works

Simple Ingredients: Uses accessible pantry staples and fresh veggies that play beautifully together.
Perfect Balance of Flavors: The sauce hits that sweet, tangy, salty, and spicy note that Pad Thai fans adore.
Tofu Crispy Magic: Pan-frying tofu adds the perfect golden crust that balances the saucy noodles.
Super Customizable: Easily swap veggies, adjust spice level, or add “eggy” textures to make it your own.

Vegan Pad Thai, Vegan Pad Thai recipe, plant-based Pad Thai, easy vegan Thai dishes, healthy vegan Pad Thai - This image shows a close-up of a dish with three main layers: at the bottom are light tan thin noodles mixed with thin orange carrot strips, then on top are small golden brown tofu cubes scattered throughout, with a few chopped green herbs and crushed peanuts sprinkled all over. In the background, there is a blurred white bowl filled with the same noodles and tofu. On the side of the plate, there are two lime wedges—one green and one light yellow—standing upright. The whole scene is set on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The magic of this Vegan Pad Thai Recipe is truly in how these simple ingredients come together. Each has its role, whether it’s the silky rice noodles soaking up all the luscious sauce or the tofu providing protein and texture. When you shop, look for good quality firm tofu (I usually get vacuum-packed extra firm—it saves pressing time) and fresh veggies for that bright crunch.

Vegan Pad Thai, Vegan Pad Thai recipe, plant-based Pad Thai, easy vegan Thai dishes, healthy vegan Pad Thai - Flat lay of golden crispy tofu cubes, bright orange julienne carrots, fresh green chopped scallions, vibrant lime wedges, fresh green cilantro leaves, crunchy light brown crushed peanuts, white mung bean sprouts, and pale translucent stir fry rice noodles, all beautifully arranged on a white marble surface, photo taken with an iphone --ar 2:3 --v 7

Rice Noodles: The tender yet chewy noodles are the real star, soaking up the sauce beautifully without turning mushy.
Vegetable Oil: Great for high-heat pan-frying tofu to a crispy golden finish without sticking.
Extra-Firm Tofu: The perfect plant-based protein that crisps nicely and holds its shape in the stir-fry.
Soy Sauce (low sodium): Adds essential umami while keeping saltiness in check.
Rice Vinegar: Brings acidity and brightness to balance the sweetness.
Maple Syrup: I love using pure maple syrup—it’s a natural sweetener that complements the savory sauce elegantly.
Lime Juice: Fresh lime juice gives that signature tart punch you expect from Pad Thai.
Sriracha Hot Sauce: Adds just the right amount of kick and warmth; adjust to your heat preference.
Carrots (julienne): Provide a subtle sweetness and satisfying crunch.
Green Onions: Fresh, mild onion flavor is fantastic for layering freshness.
Cilantro: Bright herbaceous notes that brighten every bite.
Peanuts (crushed or chopped): For that irresistible nutty crunch topping.
Mung Bean Sprouts (optional): Adds a subtle crunch and authentic Thai touch if you like.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

This Vegan Pad Thai Recipe is a bit like a blank canvas—I love mixing it up depending on what’s in my fridge or what mood I’m in. Feel free to play with different veggies, swap tofu for tempeh, or add a scrambled JUST Egg for a closer-to-traditional vibe. It’s your creation, so have fun with it!

Vegetable-Only Variation: I sometimes replace tofu with bell pepper strips, broccoli florets, and snap peas for a colorful veggie explosion. Just stir-fry them until tender before adding noodles and sauce.
Gluten-Free Option: Swapping soy sauce for tamari makes this recipe friendly for gluten-sensitive eaters without sacrificing flavor.
Extra Protein Addition: Adding scrambled JUST Egg or chickpeas amps up protein and offers a different texture.
Spice Level Adjustments: More sriracha or a pinch of chili flakes can satisfy your spicy cravings!

Step-by-Step: How I Make Vegan Pad Thai Recipe

Step 1: Prep Everything First

Before turning on the stove, I like to get all my veggies chopped and tofu ready. Carrots julienned, green onions sliced, cilantro and peanuts chopped—that way you’re not scrambling to do everything mid-cook. If your tofu isn’t vacuum-packed, press it for at least 15 minutes to remove excess water, which helps it crisp up better.

Step 2: Soak and Cook Your Rice Noodles

Bring a large pot of water to boil, then add the noodles and cook for just 1 minute. Don’t overcook! Then drain and let them soak for about 5 minutes so they soften perfectly without getting mushy. Rinse with cold water to stop cooking—this little trick keeps them from sticking later on.

Step 3: Whip Up That Luscious Sauce

Mix soy sauce, rice vinegar, maple syrup, lime juice, and sriracha in a small bowl until combined. It’s quick, but bursting with that unmistakable Pad Thai flavor. Taste it before you move on—feel free to adjust the lime or maple syrup based on your sweet-tart preference.

Step 4: Pan-Fry the Tofu to Crispy Perfection

Heat vegetable oil over medium-high heat in a large pan. Add tofu cubes and fry, turning occasionally, until all sides are golden and crispy. This step really makes the tofu stand out and gives that satisfying bite that I adore in Pad Thai. Patience counts here—don’t rush or crowd the pan.

Step 5: Combine and Warm Everything Together

Once tofu is crisp, toss in noodles, sauce, carrots, green onions, and half the cilantro. Stir gently to coat everything in the sauce and warm through. This stage is where those flavors really meld, so taste and tweak seasoning if you want more lime or spice before serving.

Step 6: Serve with all the Goodies on Top

Spoon your Pad Thai onto plates and sprinkle generously with chopped peanuts and the rest of your cilantro. Lime wedges and mung bean sprouts on the side add freshness and crunch. Give it a good squeeze of lime before eating—trust me, that little tang brings it all alive!

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Tips from My Kitchen

Don’t Skip Pressing Tofu: Moist tofu steams rather than crisps, so pressing it—or buying vacuum-packed—makes a major texture difference.
Use Wide Noodles if Possible: They soak up sauce better and give you that chewy, restaurant-quality bite.
Add Peanuts Last Minute: Sprinkle just before serving to preserve their crunch and nutty aroma.
Control Heat at the End: Add sriracha gradually to suit your taste; you can always add more, but never take it out!

How to Serve Vegan Pad Thai Recipe

Vegan Pad Thai, Vegan Pad Thai recipe, plant-based Pad Thai, easy vegan Thai dishes, healthy vegan Pad Thai - A white plate filled with three main layers: the bottom layer is light brown cooked noodles, mixed with thin orange carrot strips spread evenly; the middle layer has golden brown tofu cubes placed throughout the noodles; the top layer contains scattered green chopped herbs and crushed peanuts. On the right edge of the plate, there are two lime wedges resting on the noodles. The plate sits on a white marbled surface, with a small white bowl of extra lime wedges visible at the bottom right corner. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I’m a garnish fanatic here. Lime wedges for that fresh squeeze, plenty of chopped cilantro, and a generous handful of crushed peanuts are my must-haves. If you want to go all-in like I sometimes do, add mung bean sprouts for crunch and a little extra brightness. Sometimes a scallion curl on top finishes the dish beautifully for presentation.

Side Dishes

I usually keep it simple with this Vegan Pad Thai Recipe because it’s quite filling. But if I’m feeling fancy, a simple cucumber salad with a tangy vinaigrette or a light miso soup pairs wonderfully. Crisp spring rolls or fresh summer rolls are also amazing sidekicks for a fun Thai-inspired dinner.

Creative Ways to Present

For special gatherings, I like serving Vegan Pad Thai in individual lettuce cups or on banana leaves for a festive Thai vibe. Another fun idea is layering the noodles in a large clear bowl with colorful veggies visible on top—kind of like edible art. It sparks conversation and makes everyone eager to dive in!

Make Ahead and Storage

Storing Leftovers

I store leftover Vegan Pad Thai in an airtight container in the fridge for up to 3 days. I find the noodles soak up sauce as it sits, so it’s best eaten sooner rather than later to maintain that fresh, saucy texture and prevent sogginess.

Freezing

Freezing Pad Thai is doable but not my favorite because the noodles tend to soften further and lose their ideal chewy texture. If you must freeze it, I recommend freezing just the tofu and sauce separately, then cooking fresh noodles next time.

Reheating

Reheat leftovers gently in a skillet over medium heat, adding a splash of water or extra lime juice to revive some freshness. I avoid the microwave because it can make noodles gummy. Stir occasionally until heated through and serve with fresh garnishes again.

FAQs

Can I use a different type of noodle for this Vegan Pad Thai Recipe?

Absolutely! Traditional Pad Thai uses flat rice noodles, but if you can’t find those, any rice noodle or even thin wheat noodles can work in a pinch. Just be mindful that different noodles cook differently, so adjust soaking or boiling times accordingly.
How do I know when the tofu is cooked perfectly?

When you see all sides of your tofu cubes turn a deep golden brown and they feel firm to the touch without being dry, you’re there. This usually takes 8-10 minutes over medium-high heat. Don’t overcrowd the pan so they crisp evenly.
My Pad Thai turns out bitter sometimes. How can I avoid that?

Bitter notes often come from overcooked garlic or uneven sauce balance. Use fresh ingredients and make the sauce fresh with balanced sweet and sour elements. Also, fry tofu and veggies gently without burning. Stir constantly when combining noodles to avoid scorching.
Can I make this recipe nut-free?

Yes! Simply skip the peanuts and replace them with roasted sunflower seeds or toasted pumpkin seeds for crunch. You could also add extra crispy tofu bits or chopped water chestnuts for texture.

Final Thoughts

Honestly, this Vegan Pad Thai Recipe has become one of my top go-tos when I want a flavorful, comforting dinner that doesn’t take forever. It’s packed with fresh flavors, textures, and is endlessly adaptable. I love sharing it with friends who say, “Wait, this is vegan?!”—it breaks all the stereotypes. So grab those noodles, press your tofu, and let’s get cooking—you’ll thank me later.