fbpx Print
Vegan Pad Thai recipe | simpleveganblog.com #vegan #glutenfree #healthy

Vegan Pad Thai

  • Author: Simple Vegan Blog
  • Prep: 15 mins
  • Cook: 20 mins
  • Total: 35 mins
  • 2 1x
  • Main Dish
  • Vegan, Gluten Free, Thai

Servings 2 1x

Scale Tap or hover over number to scale servings

I love this super healthy vegan Pad Thai recipe so much, it’s one of my favorite dishes at the moment!


  • Extra virgin olive oil to taste
  • 5 oz firm tofu, thinly sliced and patted dry (140 g)
  • 2.6 oz buckwheat noodles (75 g)
  • 2 cloves of garlic, minced
  • 1/4 onion, julienned
  • 1/4 red bell pepper, julienned
  • 1 carrot, julienned
  • 1 zucchini, spiralized

For the sauce:

  • 3 tbsp tamari or soy sauce
  • 2 tbsp apple cider vinegar
  • 2 tbsp maple syrup
  • 2 tbsp water or vegetable broth
  • 1/8 tsp cayenne powder
  • For garnish: red cabbage sprouts, raw cashews (chopped), fresh cilantro and lime


  1. Heat some olive oil in a skillet and cook the tofu until golden brown on both sides, about 2 or 3 minutes each side.
  2. Cook the noodles according to package directions.
  3. Meanwhile, heat some oil in a wok and when it’s hot, add the veggies and stir fry for 2 or 3 minutes until tender-crisp. Stir occasionally.
  4. Add the noodles and the sauce (you just need to blend all the ingredients in a bowl to make it), stir and cook for about 2 or 3 minutes more.
  5. Serve with the tofu, sprouts, cashews, cilantro and some lime juice on top.