Easy Vegan Pad Thai

This authentic vegan pad Thai dish is a tasty recipe the whole family will love! Filled with fresh veggies, perfectly sautéed tofu, and spicy and sweet flavors, these veggie noodles are a gluten-free and satisfying meal that is perfect for busy weeknights!

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This post was originally published on January 25, 2017

Full of flavor and extremely satisfying, these veggie noodles are the perfect meal any time you’re craving authentic Pad Thai from your favorite restaurant. Sweet with just a little bit of heat, the flavors of fresh and colorful bell peppers, maple syrup, veggie broth, and red curry paste come together to create a tasty meal that is fitting for anyone.

Just like my easy Thai red curry recipe, we keep this simple, but delicious recipe in rotation for family dinners. A great way to change things up for dinner, the flavors from these vegan pad Thai noodles are bright, fresh, and palatable.

This is a healthy dinner recipe you can feel good about. The best part? The leftovers are even better! Make a batch of these yummy Thai noodles to keep around for easy weekday lunches when you’re in need of something healthy and filling.

Ready in under an hour, this vegan noodle recipe is a recipe that will easily come together when you’re short on time but want something delicious on the table. You simply can’t go wrong!

Recommended Ingredients & Equipment

You are going to love how simple this vegan pad Thai is! Made with some easy-to-find pantry ingredients, this is a recipe that is full of flavor and low in maintenance!

Here is everything you need.

Ingredient Notes

• Rice Noodles – Rice noodles are super absorbant and great for soaking up sauces in noodle dishes. Plus, they are naturally vegan and gluten-free! While rice noodles are traditional, feel free to substitute ramen, udon, or pasta noodles. Just make sure to check the ingredients to confirm they are vegan!
• Fish sauce – Vegan fish sauce gives this recipe its burst of Thai-style flavors. You can find vegan fish sauce any most markets or pick some up online. Feel free to use white miso if you cannot find vegan fish sauce.
• Red curry paste – You can use your favorite variety of store bought red curry paste or simply make your own.
• Extra Firm Tofu – Look for extra-firm tofu that is not water-packed, such as Trader Joe’s High-Protein Tofu or Super Firm Sprouted Tofu. These types of tofu do not have excess water and do not need to be pressed. If you have to use water-packed tofu make sure to press as much water as you can out of it first by using a tofu press or a weighted, towel-lined cutting board.
• Soy Sauce – Sub tamari for a gluten-free option.
• Bell Peppers – Any type of bell pepper will do. I prefer the sweetness and color of yellow and red but feel free to substiute with green. Just note green bell peppers are more bitter and less sweet.
• Maple Syrup – This is to sweeten the recipe. Feel free to use agave, brown sugar, or coconut sugar instead. Add slowly and taste and adjust as you go.

Recommended Equipment

For these pad Thai noodles, you will need basic cooking equipment including mixing bowls, basic kitchen utensils, a non-stick skillet, a chef’s knife, a saucepan, a wooden cutting board. (<<affiliate links)

Step-by-Step Instructions

Step One – Prepare the Rice Noodles & Sauce

First, prepare the rice noodles according to the package’s instructions. Once the noodles have been cooked, toss them with some sesame oil and set them aside.

Pro Tip: The method of cooking rice noodles varies so make sure to closely follow the instructions on the package.

While the noodles are cooking, whisk together the ingredients for the sauce and set aside.

Step Two – Prepare and Cook Tofu

Next, with a sharp knife, cube the prepared tofu into 1″ X ½” rectangles. Heat the remaining sesame oil in a large pan. Once the oil is hot, add the tofu. To ensure the oil is hot, test the heat with a drop of water. If it sizzles immediately, you’re ready to add the tofu.

Sauté for seven minutes until tofu is brown and crispy on all sides.

Pro Tip: Make sure to properly press the tofu prior to cooking or it will not cook well due to the moisture. Learn how to cook crispy tofu with ease.

Step Three – Add Remaining Ingredients

Vertically slice the bell peppers with a sharp knife. Add them to the pan with the tofu and cook for three minutes while occasionally stirring.

Finally, once the peppers are soft, add the mung bean sprouts, scallions, and garlic. Sauté for two to three minutes.

Add the sauce and noodles to the pan and stir until combined. Cook the noodles until everything is thoroughly heated. Divide the vegan pad Thai among four plates and top with scallions, fresh lime, and roasted peanuts.

Serving and Storing

Serving – Serve this vegan pad Thai for dinner or lunch. Pair it with any of these amazing Thai recipes for a complete meal.

Storing – Store the leftovers in an airtight container in the refrigerator for up to five days.

Frequently Asked Questions

More Thai Inspired Recipes

• Spring Rolls with Sweet Potato Noodles
• Thai Sweet Potato Curry
• Pumpkin Peanut Curry with Tofu
• Thai Noodle Soup with Eggplant

Check out all my Thai-inspired recipes for more dinner inspiration.

Vegan Pad Thai

A classic Thai dish, vegan Pad Thai is made with rice noodles, fresh vegetables and herbs, and perfectly crispy tofu for an easy 40-minute gluten-free meal the whole family will love.

5 from 1 vote

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Prep Time: 20 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 40 minutes minutes

Servings: 4

Calories: 450kcal

Author: Sarah McMinn

Ingredients

Pad Thai

• 8 ounces Rice Noodles
• 3 tablespoons sesame oil, divided
• 8 ounce block of extra firm tofu
• 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced
• 1 cup mung bean sprouts
• 4 scallions, thinly sliced
• 3 cloves of garlic, minced

Sauce

• ¼ cup vegetable broth
• 2 tablespoon tamari sauce
• 2-3 tablespoon vegan fish sauce or white miso
• 3 tablespoons maple syrup
• 2 tablespoons red curry paste
• juice of 1 lime

Toppings (optional)

• roasted peanuts
• fresh lime
• scallions

US Customary – Metric

Instructions

• Cook the rice noodles according to package instructions. Once cooked, immediately rinse in cold water, toss with 1 tablespoon sesame oil, and set aside.
• While noodles are cooking, make the sauce. In a small bowl, whisk together the ingredients for the Pad Thai sauce and set aside.
• Next, make the tofu. Heat the remaining 2 tablespoons of sesame oil in a large cast-iron skillet. Cut tofu in 1" X 1/2" rectangles. Once the oil is hot, add tofu and sauté for 7 minutes, flipping once, until tofu is crispy and brown on both sides. Make sure your skillet is large enough so that you can cook the tofu in a single layer.
• Stir in red and yellow bell peppers and cook for another 3 minutes, stirring occasionally. Once peppers are soft, add mung bean sprouts, scallions, and garlic. Sauté for another 2-3 minutes.
• Stir in sauce and noodles to the tofu/vegetable mixture until heated through thoroughly. Divide onto 4 plates and top with the desired topping. Serve immediately.

Notes

Serving and Storing – Serve immediately for dinner or lunch. Pair it with any of these amazing Thai recipes for a complete meal. Store the leftovers in an airtight container in the refrigerator for up to five days.

Recipe Tips 

1. Look for extra-firm tofu that is not water-packed. If you have to use water-packed tofu make sure to press as much water as you can out of it first by using a tofu press or a weighted, towel-lined cutting board.
2. Use a large enough skillet that can evenly cook the tofu in a single layer. Flip tofu to brown on both sides.

Variations 

• While rice noodles are traditional, feel free to substitute ramen, udon, or pasta noodles. Just make sure to check the ingredients to confirm they are vegan!
• Need a gluten-free option? Use tamari in place of soy sauce.
• Want more heat? Top with jalapeño peppers and hot sauce.

 

 

Nutrition

Calories: 450kcal | Carbohydrates: 70g | Protein: 10g | Fat: 14g | Saturated Fat: 1g | Sodium: 992mg | Potassium: 324mg | Fiber: 3g | Sugar: 13g | Vitamin A: 1160IU | Vitamin C: 100.2mg | Calcium: 122mg | Iron: 2.3mg