This easy vegan Pad Thai combines chewy rice noodles, crisp vegetables, tofu, peanuts, and a simple homemade sauce. It is a quick, colorful noodle dinner with a balance of tangy, savory, mildly sweet, and spicy flavors.
The sauce uses tamarind paste, soy sauce, red Thai curry paste, and chili oil instead of fish sauce or shrimp paste. Always check the labels on curry paste and prepared Pad Thai sauce, as some brands contain seafood ingredients.
Serve this tofu Pad Thai immediately with crushed peanuts, fresh bean sprouts, green onions, and lime wedges. For another Thai-inspired meal, try my vegan Tom Yum fried rice or vegan Northern Thai curry.
Jump to:
- Why You Will Like This Recipe
- What Noodles Are Used for Pad Thai?
- Vegan Pad Thai Ingredients
- How to Make Vegan Pad Thai Sauce
- How to Prepare Pad Thai Noodles
- How to Make Vegan Pad Thai
- Tips for the Best Vegan Pad Thai
- Substitutions and Variations
- Storage and Reheating
- More Vegan Asian Recipes
- Easy vegan pad thai
- Frequently Asked Questions
Why You Will Like This Recipe
- Quick meal: Once the ingredients are prepared, the noodles and vegetables cook quickly in a large pan or wok.
- Vegan sauce: The homemade sauce contains no fish sauce, shrimp paste, eggs, or dairy.
- Easy to customize: Use the vegetables you have available and adjust the chili oil to taste.
- Gluten-free option: Rice noodles are naturally gluten-free, but use certified gluten-free soy sauce or tamari and check every packaged sauce.
What Noodles Are Used for Pad Thai?
Pad Thai is generally made with flat rice noodles. They are thinner than the broad rice noodles often used for Pad See Ew and are different from wheat-based lo mein noodles.
Prepare the noodles according to the package directions, but stop cooking while they are still slightly firm. They will soften further when tossed with the sauce in the pan. Some rice noodles need boiling, while others only require soaking in hot water.
Vegan Pad Thai Ingredients
- Flat rice noodles: Use noodles labelled for Pad Thai or another medium-width flat rice noodle.
- Firm tofu: Pat it dry before cutting so it browns more easily.
- Vegetables: This recipe uses broccoli, carrots, snap peas, celery, and green onions.
- Vegan Pad Thai sauce: Made with red Thai curry paste, chili oil, soy sauce, and tamarind paste.
- Oil: Use a neutral cooking oil suitable for stir-frying.
- Garnishes: Crushed peanuts and bean sprouts add crunch. Lime wedges may also be added when serving.
- Seasoning: Add salt and black pepper only as needed, since soy sauce and curry paste already contain salt.
How to Make Vegan Pad Thai Sauce
Many prepared Pad Thai sauces and curry pastes contain fish sauce or shrimp paste. Check the ingredient label carefully before buying them.
For this simple homemade version, combine red Thai curry paste, chili oil, soy sauce, and tamarind paste in a small bowl. Mix until smooth and set the sauce aside while preparing the noodles and vegetables.
How to Prepare Pad Thai Noodles
Cook or soak the rice noodles according to the package instructions. Prepare them for 1 to 2 minutes less than the suggested time so they remain slightly firm.
The noodles shown here had a package cooking time of 6 to 8 minutes, so they were boiled for about 5 minutes.
Drain the noodles and rinse them under cold water to stop the cooking. Keep them ready beside the pan. Do not leave cooked rice noodles soaking in water for an extended period, as they may become too soft.
How to Make Vegan Pad Thai
1. Cook the tofu and broccoli. Heat oil in a large frying pan or wok over medium-high heat. Add the tofu and broccoli with a small pinch of salt. Cook until the tofu begins to brown and the broccoli starts to soften.
2. Add the remaining vegetables. Add the carrots, snap peas, and celery. Stir-fry until the vegetables are tender but still slightly crisp.
3. Season the vegetables. Add half of the prepared sauce and toss until the tofu and vegetables are evenly coated. Cook briefly, then transfer the mixture to a clean bowl or plate.
4. Add the noodles and remaining sauce. Return the pan to medium heat. Add the remaining sauce and most of the green onions, followed by the drained rice noodles.
5. Toss gently. Use tongs or two spatulas to toss the noodles gently for 2 to 3 minutes, until they absorb the sauce and are tender. Add a small splash of water only if the noodles appear dry or begin sticking.
6. Finish and serve. Return the tofu and vegetables to the pan and toss gently until heated through. Turn off the heat. Top with bean sprouts, crushed peanuts, the remaining green onions, and lime wedges.
Tips for the Best Vegan Pad Thai
- Prepare and measure all ingredients before heating the pan because stir-frying moves quickly.
- Do not fully soften the noodles during the initial cooking or soaking stage.
- Use a large pan so the vegetables stir-fry instead of steaming.
- Toss the noodles gently to prevent them from breaking.
- Taste the finished dish before adding salt because the soy sauce and curry paste may already be salty.
Substitutions and Variations
You can replace the broccoli, carrots, snap peas, or celery with bok choy, bell pepper, Chinese broccoli, mushrooms, or shredded cabbage. Keep the overall quantity of vegetables similar so the sauce remains balanced.
Use tamari or certified gluten-free soy sauce when making gluten-free Pad Thai. For a nut-free version, omit the peanuts and use toasted sesame seeds only when suitable for your dietary needs.
A store-bought vegan Pad Thai sauce may replace the homemade sauce, but check the label for fish sauce, oyster sauce, anchovy, or shrimp paste.
Storage and Reheating
Store leftover vegan Pad Thai in an airtight container in the refrigerator and use it within 2 to 3 days. The noodles will continue to absorb the sauce as they sit.
Reheat individual portions in the microwave, or warm the noodles in a covered pan over low heat with 1 to 2 tablespoons of water. Toss gently until heated through. Add fresh peanuts and bean sprouts after reheating.
More Vegan Asian Recipes
- Vegan lo mein
- Vegan Tom Yum fried rice
- Vegan pho with rice noodles
- Air fryer sticky tofu
- Vegan pot stickers
Easy vegan pad thai
Equipment
- 1 frying pan or wok if you like
- 1 saucepan for boiling noodles
Ingredients
- 150 gm rice noodles / Pad Thai noodles
- 2-3 tablespoon sesame oil or any vegetable oil
- 100 gms tofu extra firm tofu,cut in cubes
- 1 cup broccoli florets
- ½ cup carrot sliced
- 8-10 snap peas or beans
- ½ cup bean sprouts
- 2-3 stalks green onion finely chopped
- ¼ cup crushed peanuts
Pad thai sauce
- 1 tablespoon soy sauce
- 1 tablespoon red curry paste
- ½ tablespoon tamarind paste
- ½ tablespoon chilli oil
Instructions
Pad thai paste
- Mix all sauces including the Thai curry paste. Keep it aside.
Pad thai Noodles
- Cook the noodles for 1-2 minutes less than the packet timings.
- Pass it through cold water and transfer it later to a bowl of cold water so that they do not cook any further.
Vegan pad thai
- Heat oil in a fry pan. Add the broccoli and tofu pieces with little salt. Let it cook for few minutes.
- Add remaining veggies and continue to cook for few minutes over medium heat. Add half of the sauce mix and cook for few minutes.
- Take the veggies out of the pan. Add remaining sauce and green onions. Add the cooked noodles to the pan.
- Mix them slowly in the pan, let it cook for 2-3 minutes. Turn off the heat.
- Add the veggie mix to the noodles. Garnish with bean sprouts and crushed peanuts.
Frequently Asked Questions
Is Pad Thai vegan?
Traditional Pad Thai is usually not vegan because it may contain fish sauce, shrimp, dried shrimp, or egg. This version uses tofu and a homemade sauce without seafood or egg.
Is vegan Pad Thai gluten-free?
It can be gluten-free when made with rice noodles, certified gluten-free soy sauce or tamari, and gluten-free curry paste and chili oil. Check every packaged ingredient because formulas vary by brand.
How do you keep rice noodles from getting mushy?
Cook or soak them only until slightly firm, rinse or drain them promptly, and finish cooking them briefly in the sauce. Avoid leaving softened noodles submerged in water.
Can I make Pad Thai ahead of time?
For the best texture, prepare the sauce and chop the vegetables ahead of time, but cook the noodles and stir-fry the dish shortly before serving.
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