Print

Vegan Pad Thai Fast, Flavorful, and Better-Than-Takeout Noodles

Easy Vegan Pad Thai—Noodles, Tofu & Peanut Crunch!
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Flavor-packed vegan Pad Thai with tender rice noodles, crunchy veggies, golden tofu, and a restaurant-worthy sweet-sour-salty sauce. Easy, fast, and endlessly customizable!

Ingredients

Scale

8 oz (225g) flat rice noodles

14 oz (400g) block extra-firm tofu, pressed and diced

2 tbsp cornstarch (optional, for crispy tofu)

1 tbsp vegetable or sesame oil (optional)

1 red bell pepper, thinly sliced

2 carrots, julienned or shaved

1 cup bean sprouts (plus more for topping)

2 scallions, chopped

1/2 cup mushrooms (shiitake or button), optional

1/4 cup chopped cilantro, for garnish

1/3 cup roasted peanuts (or sesame seeds for nut-free)

Lime wedges, for serving

Pad Thai Sauce:

3 tbsp soy sauce or tamari (use GF as needed)

3 tbsp coconut or brown sugar (or maple syrup)

2 tbsp rice vinegar or fresh lime juice

2 tbsp tamarind concentrate (or sub more lime + extra sugar)

2 tsp sriracha or chili garlic sauce (adjust to heat)

1–2 tbsp water (to thin as needed)

Instructions

  • Soak or boil noodles per package directions; rinse with cold water to stop cooking.

  • For crispy tofu, toss cubes with cornstarch. Fry in a little oil until golden all over; remove and set aside.

  • Whisk Pad Thai sauce ingredients until sugar dissolves.

  • Sauté bell pepper, carrots, mushrooms in skillet for 2-3 min. Add tofu, noodles, sauce; toss over medium-high to coat and heat through, adding water as needed.

  • Stir in bean sprouts, scallions, and half the peanuts/cilantro; toss well. Serve hot, topped with more peanuts, cilantro, lime wedges, and sprouts.

Notes

  • Make meal prep easier by pre-chopping veggies and pressing tofu ahead.

  • Use spiralized zucchini or sweet potato noodles for a veggie-packed twist.

  • Sauce keeps in fridge for 1 week.

Nutrition

Find it online: https://veganrecepies.com/vegan-pad-thai/