A square picture of a bowl of vegan pad Thai with a sliced lime on top

Vegan Pad Thai

  • Author: Iosune
  • Prep: 10 mins
  • Cook: 30 mins
  • Total: 40 mins
  • 4-6 1x
  • Main Dish
  • Thai
  • Vegan

Servings 4-6 1x

Scale Tap or hover over number to scale servings

Vegan pad Thai, a traditional Thai recipe, healthy and so tasty. It’s made with simple ingredients, inexpensive, comforting, and delicious!


For the pad Thai:

  • 12 oz de firm tofu (340 g), cubed 
  • 8 oz rice noodles (225 g)
  • 1 tbsp oil, I used extra virgin olive oil
  • 4 garlic cloves, minced
  • 1 red onion, chopped
  • 1 cup fresh bean sprouts (70 g)
  • ¼ cup chives (12 g), chopped
  • ¼ cup peanuts (65 g), chopped

For the sauce:

  • ⅓ cup brown, coconut or cane sugar (60 g)
  • ⅓ cup vegan fish sauce (85 ml) 
  • ⅓ cup tamarind paste (85 ml), you could use lime or lemon juice instead


  1. Heat some oil in a pan (optional) and cook the tofu over medium-high heat for 5-10 minutes or until golden brown. Reserve.
  2. After that, cook the sauce. Add all the ingredients for the sauce into a saucepan, stir and bring to a boil. Simmer for 5 minutes or until it thickens a little. Remove from heat and set aside.
  3. Soak the noodles for 30-60 minutes in water at room temperature or in hot water for 5 minutes (that’s what I usually do). Drain and reserve.
  4. Heat 1 tbsp of oil in a wok or pan and cook the onion and garlic over medium-high heat for 2-3 minutes or until golden brown, stirring frequently.
  5. Incorporate the noodles, tofu, fresh bean sprouts, and chives, stir and cook for 1-2 minutes.
  6. Add the sauce, mix until well combined and cook for 2-3 more minutes.
  7. Serve with chopped peanuts, some more fresh bean sprouts, chives (optional), lime juice, and cayenne flakes on top.
  8. Keep the leftovers in an airtight container in the fridge for 4-5 days.


  • You can substitute tofu for any other vegan meat or even mushrooms.
  • Feel free to incorporate all your favorite veggies, such as carrots or red bell peppers.
  • Use any sweetener you’d like.
  • Vegan fish sauce can be replaced by tamari or soy sauce, although this recipe works best with vegan fish sauce.
  • I’d recommend you make this vegan pad Thai with tamarind paste, but if you can’t find it you could use lime or lemon juice instead.


  • Serving Size: 1/6 of the recipe
  • Calories: 438
  • Sugar: 13.3 g
  • Sodium: 1045 mg
  • Fat: 8.2 g
  • Saturated Fat: 1.4 g
  • Carbohydrates: 80.6 g
  • Fiber: 3.2 g
  • Protein: 11.1 g