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 9 reviews

If you’re craving that perfect balance of tangy, sweet, and spicy flavors but want to keep things 100% plant-based, you’re going to love this Vegan Pad Thai Recipe. It’s my go-to comfort food that’s simple enough for a weeknight but impressive enough to serve friends. From perfectly crispy tofu cubes to that bright, tangy sauce—this recipe nails it every time. Stick with me, and I’ll show you how to make this fan-freaking-tastic dish that feels just as satisfying as the classic version.

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Why This Recipe Works

Simple ingredients: Everything is easy to find at your local grocery store, making prep stress-free.
Balanced flavors: The sauce perfectly punches with sweet, sour, salty, and a bit of heat for depth.
Tofu texture magic: Pan-frying the tofu gives it a lovely crispy exterior that’s so satisfying.
Customizable and forgiving: You can easily swap veggies or spice levels to suit your mood.

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

The magic behind this Vegan Pad Thai Recipe comes from how the ingredients play off each other — the chewy rice noodles, crispy tofu, crunchy peanuts, and fresh herbs all wrapped in a tangy-sweet sauce. When shopping, I always pick up good quality extra-firm tofu and fresh limes for that punch of brightness.

Vegan Pad Thai, vegan Thai noodles, plant-based Pad Thai, vegan noodle stir-fry, healthy vegan Asian 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: They have just the right texture to absorb the sauce without getting soggy.
Vegetable oil: Great for high-heat frying tofu crispy on the outside and soft within.
Extra-firm tofu: Holds shape well and crisps up nicely when pan-fried.
Low sodium soy sauce: Keeps saltiness in check while imparting that classic umami.
Rice vinegar: Adds a subtle acidity that balances the sweetness.
Pure maple syrup: A natural sweetener that blends beautifully into the sauce.
Fresh lime juice: Brings a fresh, zesty brightness essential in Pad Thai.
Sriracha hot sauce: Adds a gentle kick, but you can adjust to your spice tolerance.
Julienne sliced carrots: Adds crunch and sweetness, plus vibrant color.
Green onions: Their mild sharpness contrasts the rich sauce perfectly.
Cilantro: For that fresh herbal note in the garnish.
Chopped peanuts: For texture and a nutty punch on top.
Mung bean sprouts (optional): A classic crunchy addition if you love it.

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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 my fridge. The recipe is super flexible, so don’t hesitate to swap in veggies you like or adjust the heat. You’ll find your favorite versions in no time!

Veggie overload: I’ve tried adding red peppers and broccoli florets, stir-fried just like tofu—it’s colorful and delicious.
Eggless scramble: Sometimes I crumble in JUST Egg for that authentic scrambled egg texture without the eggs.
Spice level: Adjust the Sriracha to your heat preference or swap for chili garlic sauce for extra punch.
Gluten-free swap: I always use tamari instead of soy sauce for gluten-sensitive friends and it works great.

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

Step 1: Prep Everything First

This is the golden rule of cooking Pad Thai—have all your veggies chopped, tofu pressed (or already pre-pressed), and the sauce whisked up before you turn on the heat. It saves you from scrambling and helps everything come together quickly, keeping ingredients fresh and bright.

Step 2: Cook the Noodles Just Right

Boil your rice noodles for just 1 minute, then let them soak off heat for 5. This keeps them tender but prevents mushiness. Rinse with cold water after draining to stop cooking and keep them from sticking. Trust me, this little extra step makes a big difference.

Step 3: Fry Your Tofu to Crispy Perfection

Heat your oil in a large pan over medium-high heat, then add tofu cubes. Don’t disturb them too much—let each side crisp up beautifully, about 3-4 minutes per side. You want golden edges with a nice firmness that holds in the stir fry. I find using the same pan for the noodles after is a real time-saver!

Step 4: Combine and Sizzle

Once tofu is golden, add your drained noodles, sauce, carrots, green onions, and half the cilantro to the pan. Toss and stir everything just until it’s heated through and coated with sauce. This step is quick—don’t overcook or the noodles will lose their bounce.

Step 5: Serve It Up!

Dish it out while warm, sprinkle with chopped peanuts and the rest of the cilantro, and don’t forget a generous squeeze of lime juice. Mung bean sprouts on the side add that classic crunch. Grab your chopsticks or fork and dig in—this Vegan Pad Thai Recipe always brings a little celebration to my dinner table.

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Pro Tips for Making Vegan Pad Thai Recipe

Use pre-pressed tofu: It saves you the extra step, but if you use fresh tofu, pressing it well is key for crispy results.
Don’t overcook noodles: Soaking instead of boiling fully protects the noodles from turning mushy.
Sauce balance: Taste and tweak your sauce before tossing; a little more lime or syrup can brighten flavors perfectly.
Serve immediately: Pad Thai tastes best right off the stove—skip prepping too far ahead for best texture.

How to Serve Vegan Pad Thai Recipe

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

I always top my Vegan Pad Thai with chopped peanuts and a fresh sprinkle of cilantro because it adds so much texture and pop. Lime wedges are a must—squeezing fresh lime right before eating wakes up all those mellow, sweet, and savory flavors. If I have mung bean sprouts on hand, I toss some on the side for crunch and freshness.

Side Dishes

This dish pairs beautifully with a simple Asian cucumber salad or a light miso soup to round out the meal. Sometimes, I throw together some steamed edamame for a protein boost and easy nibble while chatting over dinner.

Creative Ways to Present

For dinner parties, I love serving Vegan Pad Thai in individual coconut bowls with extra garnishes like sliced red chili or fresh Thai basil leaves. It instantly feels festive and transports you to a street market in Bangkok. I’ve also tried it wrapped in lettuce cups for a handheld fun twist.

Make Ahead and Storage

Storing Leftovers

If you have leftovers (and you probably will!), store them in an airtight container in the fridge. I find it’s best to keep the peanuts and cilantro separate until serving to maintain their crunch and freshness.

Freezing

I don’t usually freeze this Vegan Pad Thai Recipe because the texture of the tofu and noodles changes, but if you choose to, freeze in portions without garnishes. Thaw overnight in the fridge before reheating.

Reheating

To reheat leftovers, I toss everything gently in a hot skillet with a splash of water or veggie broth to revive the noodles, stirring until warmed through but not soggy. Then I add fresh cilantro, peanuts, and lime juice right before serving.

FAQs

Can I make this Vegan Pad Thai Recipe without tofu?

Absolutely! You can swap tofu for extra vegetables like bell peppers, broccoli, or snap peas. Just stir fry these veggies until tender before adding noodles and sauce for a colorful, vegetable-packed version.
What can I use instead of rice noodles?

While rice noodles are traditional, you can use thin spaghetti or linguine in a pinch. Just cook them according to package directions but soak them a bit less to keep some bite.
How do I make the sauce less sweet?

Reduce the maple syrup slightly and add a bit more lime juice or rice vinegar for extra tanginess. Taste and adjust until you hit the perfect balance for your palate.
Can I prepare the sauce in advance?

Yes! The sauce can be whisked together a day or two ahead and stored in the fridge. Just give it a quick stir before tossing with the noodles and tofu.
What’s the best way to press tofu for this recipe?

Wrap the tofu block in clean kitchen towels and place a heavy skillet or cans on top for at least 20 minutes to squeeze out excess moisture. This yields crispier tofu when pan-fried.

Final Thoughts

This Vegan Pad Thai Recipe is one of those dishes that makes me excited to cook and even more excited to eat. It strikes that incredible balance of comfort and freshness, plus it’s packed with nourishing ingredients that leave me full and satisfied. Whether you’re a seasoned vegan or just exploring plant-based meals, I promise you’ll want this one in your regular rotation. So grab your wok, get those noodles soaking, and let this recipe bring a little sunshine to your kitchen—and your plate.