Vegan Pad Thai is a meat free version of the classic and very popular Thai dish. This is an easy to make recipe that is absolutely delicious. It is sweet, sour and salty all at the same time.
It is a quick and satisfying noodle dish. Homemade Pad Thai sauce adds tons of flavor to this dish and the crispy tofu brings amazing vegan protein power. This is a fool proof recipe that makes perfectly cooked noodles without any mushiness. Do try the recipe and enjoy!!
Table of contents
About the recipe
When thinking of Thai cuisine, the first dish that comes to mind is Pad Thai noodles. It is a quintessential Thai dish that has many versions differing in ingredients, techniques and leading flavors.
In the US, almost every Thai restaurant has a version of pad thai. In Thailand, it is also a popular street food. You will find street vendors and restaurants selling it on every street corner.
Cooking pad thai is quick and satisfying. As a stir fry, the recipe itself takes just a few minutes of actual cooking. But the preparation of ingredients is the real task and needs to be done ahead of time.
This recipe is adapted from the cookbook Vegan with a Vengeance by Isa Chandra. It uses ingredients that are easily available in most American groceries but keeping the original flavor intact.
Though seafood features prominently in the original, in this vegan version tofu adds much needed protein. You can also add veggies in pad thai to make it more wholesome and filling.
To ensure that the noodles do not get mushy, make only 2 servings at a time. This also helps to evenly distribute the sauce. Try this easy vegan pad thai with tofu recipe, I am sure you will love it as much as we do.
Ingredients
For the details of the exact quantities of each ingredient and the list of ingredients needed, check the printable recipe card below.
Here are the ingredients you need to make pad thai noodles:
- Pad Thai noodles - these are sold as such in most well stocked groceries. Thai Kitchen and Annie Chun's brands are quite popular. Or look for medium rice noodles in Asian groceries.
- Tofu - I recommend using extra firm tofu since that holds the shape when frying.
- Green onions/ scallions, lemon grass, red onion, garlic
- Roasted peanuts - preferably unsalted.
- Dry red chilies
- Bean sprouts
You can also add vegetables in pad thai. Here are some ideas:
- Sliced mushrooms
- Bell peppers - either red or green
- Thinly sliced cabbage
- Grated carrot
- Steamed broccoli and so on.
To make the vegan pad thai sauce, you will need:
- Tamari - preferably low sodium. Substitute with low sodium soy sauce, if tamari is not available.
- Sugar - either white or light brown.
- Tomato paste
- Asian chile sauce - like sriracha or sambal olek
- Tamarind paste or concentrate - you can sub this with lime juice
- Rice wine vinegar or distilled white vinegar
Instructions
For the detailed instructions on how to make the recipe with exact timings, check the printable recipe card below.
Here is the recipe to make Vegan pad thai noodles recipe:
Cook Noodles
Prepare the noodles as per package directions. Bring a large pot of water to a boil. Add the noodles and turn off the heat. Let the noodles soak for about 5 minutes. Then drain and rinse the noodles with cold water to avoid sticking. Set aside until ready to use.
Make Vegan Pad Thai Sauce
In a small bowl, combine tamari, sugar, tomato paste, sriracha, rice wine vinegar, tamarind and salt. Whisk well to combine. Set aside.
Make crispy tofu
In a large sauté pan, or a wok on medium-high heat, heat 2 tablespoons peanut oil and quickly add the tofu. Stir fry for 5~6 minutes until tofu is crisp on the outside. Using a slotted spoon, remove the tofu onto a plate and and keep aside.
Assemble Pad Thai
Heat 1 tablespoon more peanut oil to the pan on medium high heat. Add half of the onions and stir-fry for 1~2 minutes. Then add half of the lemon grass, garlic and stir-fry for 30 more seconds.
Now add half of the sauce and cook till the sauce starts to bubble around the edges, about 1 minute. Then add half of the scallions, bean sprouts, peanuts and 1 dry chili. Stir fry for 30 seconds.
Then add half of the noodles and mix well to distribute the sauce evenly. Transfer to two serving plates and garnish with coriander and lemon wedges.
Repeat with the remaining half of the ingredients. Serve hot and enjoy!!
Expert Tips
- Make sure not to overcook the noodles. Follow package instructions.
- Look for medium rice noodles in Asian groceries.
- Prep all of the ingredients and make the vegan Pad Thai sauce ahead of time. Once you start cooking, the recipe takes just a few minutes to make.
- Low sodium soy sauce can be used instead of tamari.
- Use either white or light brown or coconut sugar. Do not omit the sugar because it adds the necessary balance to the sauce.
- Rice wine vinegar can be subbed with distilled white vinegar.
- You can use lime juice instead of tamarind paste/ concentrate in the sauce.
- Make only 2 servings at a time, to avoid mushy noodles. Smaller quantity also helps in evenly mixing the sauce with the noodles.
- If you are planning to make this for a crowd, then multiply the ingredients according. You can make a big batch of the, but assemble the noodles only 2 servings at a time and serve immediately.
- Make a Pad Thai salad by adding fresh veggies like chopped cucumber, thinly sliced cabbage, bell peppers and carrot on the cooked noodles.
Frequently Asked Questions
Yes, you definitely can. To make vegetable Pad Thai, add sliced mushrooms, cabbage, carrots etc. along with the onions and sauté until crisp tender. Then follow the recipe as written. You can also add other veggies like steamed broccoli, bell peppers, water chestnuts etc.
Pad Thai tastes best when eaten hot. But you can make the Pad thai sauce up to a week in advance and store it in the fridge. Noodles can be made few hours ahead of time. But make sure to cook the final dish just before serving.
You might also like
Here are a few more vegan Thai recipes that you might like:
I love hearing from you!! If you’ve tried this and liked it, then don't forget to let me know. Give a star rating and let me know in the comments below. Also tag me in your creations on Instagram @cooks_hideout. I love sharing photos when people make my recipes. You can use the hashtag #cookshideout too.
Recipe Card
Vegan Pad Thai
Ingredients
- 10 oz. Pad Thai Noodles, cooked according to packages directions
For the Sauce:
- 6 tablespoons Low sodium Tamari or Soy sauce
- 3 tablespoons Sugar
- 2 tablespoons Tomato Paste
- 2 tablespoons Sriracha or other Asian Hot sauce
- ¼ cup Rice Wine Vinegar
- 2 tablespoons Tamarind paste or concentrate
- To taste Salt
For the Pad Thai:
- ¼ cup Peanut Oil, divided
- 1 lb. Extra firm Tofu, drained, pressed and cut into small cubes or triangles
- 1 Medium Red onion, thinly sliced
- 1 tablespoon Lemongrass, finely minced
- 2 Garlic cloves, finely minced
- 4 Scallions, sliced into long pieces
- 2 cups Bean sprouts
- 2 Dry red chilies, halved
- ¼ cup Roasted peanuts, chopped
- 2 tablespoons Cilantro, chopped
- As needed Lemon wedges, for serving
Instructions
Cook Noodles:
- Prepare the noodles as per package directions. Bring a large pot of water to a boil. Add the noodles and turn off the heat. Let the noodles soak for about 5 minutes. Then drain and rinse the noodles with cold water to avoid sticking. Set aside until ready to use.
Make Pad Thai Sauce:
- In a small bowl, combine tamari, sugar, tomato paste, sriracha, rice wine vinegar, tamarind and salt. Whisk well to combine. Set aside.
Make Crispy Tofu:
- In a large sauté pan, or a wok on medium-high heat, heat 2 tablespoons peanut oil and quickly add the tofu. Stir fry for 5~6 minutes until tofu is crisp on the outside. Using a slotted spoon, remove the tofu onto a plate and and keep aside.
Make Pad Thai:
- Heat 1 tablespoon more peanut oil to the pan on medium high heat. Add half of the onions and stir-fry for 1~2 minutes. Then add half of the lemon grass, garlic, and stir-fry for 30 more seconds.Now add half of the sauce and cook till the sauce starts to bubble around the edges, about 1 minute. Then add half of the scallions, bean sprouts, peanuts and 1 dry chili. Stir fry for 30 seconds. Stir in half of the noodles, crispy tofu and mix well to distribute the sauce evenly. Transfer to two serving plates and garnish with coriander and lemon wedges.
- Repeat with the remaining half of the ingredients. Serve hot and enjoy!!
Video
Notes
- Make sure not to overcook the noodles. Follow package instructions.
- Look for medium rice noodles in Asian groceries.
- Prep all of the ingredients and make the vegan Pad Thai sauce ahead of time. Once you start cooking, the recipe takes just a few minutes to make.
- Low sodium soy sauce can be used instead of tamari.
- Use either white or light brown or coconut sugar. Do not omit the sugar because it adds the necessary balance to the sauce.
- Rice wine vinegar can be subbed with distilled white vinegar.
- You can use lime juice instead of tamarind paste/ concentrate in the sauce.
- Make only 2 servings at a time, to avoid mushy noodles. Smaller quantity also helps in evenly mixing the sauce with the noodles.
- If you are planning to make this for a crowd, then multiply the ingredients according. You can make a big batch of the, but assemble the noodles only 2 servings at a time and serve immediately.
- To make vegetable Pad Thai, add sliced mushrooms, cabbage, carrots etc. along with the onions and sauté until crisp tender. Then follow the recipe as written. You can also add other veggies like steamed broccoli, bell peppers, water chestnuts etc.
- Pad Thai tastes best when eaten hot. But you can make the Pad thai sauce up to a week in advance and store it in the fridge. Noodles can be made few hours ahead of time. But make sure to cook the final dish just before serving.
- Make a Pad Thai salad by adding fresh veggies like chopped cucumber, thinly sliced cabbage, bell peppers and carrot on the cooked noodles.
Srivalli
Ok this post surely is justified..:)..your new pictures are stunning!..
Priya Suresh
Just finished my lunch but now am drooling over that incredible bowl of delicious Pad Thai,seriously i want some.
Varadas Kitchen
The pictures look great!
Nivedhanams Sowmya
drool worthy!!! so delicious and versatile!!
Sarita
Yummy salad ! Looks delicious .
Ramya Venkateswaran
Drooling pictures and love to try this vegan version
sushma
Wow my favorite thai dish. Looks perfect.