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· 4.5 from 7 reviews

If you’re craving the vibrant flavors of Thailand but want to keep things 100% plant-based, I’ve got you covered with this fan-freaking-tastic Vegan Pad Thai Recipe. Not only is it packed with bright, tangy, and sweet notes, but it’s also surprisingly easy to whip up on a weeknight. Trust me, once you try this sauce combined with crispy tofu and perfectly tender rice noodles, you’ll never miss the traditional fish sauce or eggs — this version seriously stands tall all vegan-style!

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Why This Recipe Works

Flavor Balance: The sauce combines sweet, sour, salty, and spicy elements for the perfect Pad Thai harmony.
Easy Prep: Minimal chopping and quick cooking make this recipe super approachable for busy cooks.
Healthy Protein: Extra-firm tofu crisps up wonderfully, delivering satisfying texture and protein.
Customizable: Whether you prefer extra veggies or more heat, it’s easy to personalize this vegan version.

Vegan Pad Thai, vegan Thai noodles, plant-based Pad Thai, vegan noodle stir-fry, vegan Thai recipes - 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

Every ingredient here plays a starring role in crafting that signature Pad Thai taste and texture. I always recommend buying good-quality tofu and fresh limes for that bright zing. Also, don’t overlook the peanuts—they add the crunch that your palate will thank you for. If you’re new to rice noodles, the soaking method I share helps them cook evenly without getting mushy.

Vegan Pad Thai, vegan Thai noodles, plant-based Pad Thai, vegan noodle stir-fry, vegan Thai recipes - 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

Stir-fry rice noodles: These noodles soften just right after soaking and provide that classic chewy texture you want in Pad Thai.
Vegetable oil: Neutral oil works best here to crisp up tofu without overpowering flavors.
Extra-firm tofu: Pressed and cubed for perfect golden crust and satisfying bite.
Low sodium soy sauce: Keeps saltiness in check while adding umami richness.
Rice vinegar: Adds bright acidity that balances the sweetness.
Pure maple syrup: Provides natural sweetness and complexity without refined sugar.
Fresh lime juice: Brings brightness that wakes up every bite.
Sriracha hot sauce: Just enough heat for a gentle kick.
Julienne sliced carrots: Adds subtle sweetness and crunch.
Green onions: Infuse a mild oniony freshness that’s essential.
Cilantro: Herbaceous note that completes the dish’s flavor profile.
Crushed or chopped peanuts: For that iconic nutty crunch.
Mung bean sprouts (optional): Adds freshness and extra texture contrast.

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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.

Tweak to Your Taste

I love making this Vegan Pad Thai Recipe my own depending on what’s in the fridge or how I feel that day. Don’t be shy about adding in extra veggies or spicing it up a bit—you’ll find a rhythm that suits your palate perfectly.

Extra veggies: I sometimes toss in red peppers or broccoli florets sautéed right alongside the tofu for more variety and nutrients.
More heat: If you love spice, feel free to add more Sriracha or even some fresh chili peppers.
Egg alternative: Cooking up some JUST Egg and stirring it in gives that classic scrambled egg texture I adore.
Gluten-free: Swap soy sauce for tamari to keep it safe and tasty.

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

Step 1: Prep Like a Pro

Before turning on the stove, get everything chopped and ready to go. Julienne those carrots, chop green onions and cilantro, and crush your peanuts (a small food processor or even a rolling pin comes in handy). I prefer vacuum-packed extra-firm tofu because it doesn’t need pressing, saving time. Cube it evenly to make sure it crisps up uniformly.

Step 2: Nail the Noodles

Bring a large pot of water to boil, then toss in the rice noodles for just 1 minute. Remove them from heat and let them soak for 5 minutes. This method ensures the noodles are perfectly tender but not mushy. Once soaked, rinse with cold water to stop the cooking process and set them aside.

Step 3: Whip Up the Sauce

In a small bowl, mix soy sauce, rice vinegar, maple syrup, fresh lime juice, and Sriracha together. This combo is magic—sweet, tangy, salty, and spicy all at once. Set the sauce aside while you get the tofu cooking.

Step 4: Crisp That Tofu

Heat your vegetable oil over medium-high in a large pan or wok. Add tofu cubes and fry, turning occasionally, until all sides are golden brown and crisp. This part is where you build texture, so don’t rush. Patience pays off.

Step 5: Toss It All Together

To the same pan, add your soaked noodles, prepared sauce, julienned carrots, chopped green onions, and half the cilantro. Stir everything over medium heat just long enough to warm through and allow flavors to marry—about 2 to 3 minutes. Be gentle here to avoid breaking noodles.

Step 6: Serve with Flair

Plate your beautiful Vegan Pad Thai and sprinkle with crushed peanuts and remaining cilantro. Serve with lime wedges and mung bean sprouts on the side, so everyone can squeeze and crunch as much as they like. The lime juice brightens up the entire dish and just makes it sing!

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Pro Tips for Making Vegan Pad Thai Recipe

Use fresh lime juice: Bottled lime juice just doesn’t cut it here—fresh juice brightens and freshens the whole dish.
Don’t overcook noodles: They’ll become mushy if boiled too long; soaking after 1 minute stops cooking early and keeps chew.
Press tofu well: Removing excess moisture ensures tofu crisps up instead of steaming.
Toast peanuts gently: Toasting enhances their flavor; you can do this ahead to speed up serving time.

How to Serve Vegan Pad Thai Recipe

Vegan Pad Thai, vegan Thai noodles, plant-based Pad Thai, vegan noodle stir-fry, vegan Thai recipes - 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

To me, no Vegan Pad Thai is complete without a good sprinkle of crushed peanuts, a handful of fresh cilantro, and a few generous lime wedges on the side. The peanuts add crunch, cilantro brings freshness, and the lime juice lifts all the flavors — a simple finish that makes each bite exciting!

Side Dishes

I like pairing this dish with a light cucumber salad dressed in rice vinegar and a pinch of sugar, or some steamed edamame sprinkled with sea salt for extra protein. Either pairing lets the Pad Thai shine while rounding out the meal pleasantly.

Creative Ways to Present

One fun idea I tried was serving Vegan Pad Thai inside avocado halves for a party platter — it’s fresh, festive, and offers creaminess that contrasts beautifully with the tangy noodles. You could also serve it in lettuce cups for a low-carb twist that adds crunch.

Make Ahead and Storage

Storing Leftovers

After letting your Vegan Pad Thai cool completely, store leftovers in an airtight container in the fridge for up to 3 days. I usually gently stir the noodles before storing to prevent them from clumping and separate any sticky bits.

Freezing

While freezing Pad Thai isn’t my go-to since rice noodles can lose their texture, you can freeze the tofu and sauce separately without issues. Thaw and reheat gently on the stove with fresh noodles to keep everything tasting fresh.

Reheating

Reheat leftovers in a skillet over medium heat, adding a splash of water or vegetable broth to loosen the noodles. Avoid the microwave if possible to keep noodles chewy and tofu crispy rather than soggy.

FAQs

Can I make this Vegan Pad Thai Recipe gluten-free?

Absolutely! Just swap the soy sauce for gluten-free tamari and double-check that your rice noodles are certified gluten-free. This swap maintains the flavor integrity without compromise.
What’s the best tofu to use?

I recommend extra-firm tofu, pressed to remove moisture, so it crisps perfectly when fried. If you buy vacuum-packed, it often doesn’t need pressing, which helps save time.
Can I add other veggies?

Yes! Red bell peppers, broccoli, or snap peas are fantastic additions. Just stir-fry them along with the tofu until tender before adding the noodles and sauce.
How spicy is this recipe?

The Sriracha adds a gentle warmth, but you can adjust the amount or add fresh chilies if you want more heat. The dish is very adaptable to your spice tolerance.
How do I prevent the noodles from sticking together?

After soaking the noodles, rinse them with cold water to cool and prevent sticking. Toss them with a little oil if needed before adding to the pan, and stir gently when cooking.

Final Thoughts

This Vegan Pad Thai Recipe has become one of my absolute favorites for a reason: it’s flavorful, quick, and something everyone can enjoy regardless of diet. I’ve found it’s a great way to introduce friends to vegan cooking without sacrificing that crave-worthy Pad Thai taste we all love. Give it a try—you might just find this recipe becoming your new go-to comfort meal. And hey, I’m here cheering you on in your kitchen adventures!