This Vegan Pad Thai recipe is easy to make with rice noodles, crispy tofu, veggies, peanuts coated in a sweet and savory sauce. Ready in under 30 minutes and full of the signature Thai-inspired sweet, sour, spicy and savory flavors that you love from your favorite takeout restaurant. Includes options for grain-free, paleo, Whole30 and low carb.
Vegan Pad Thai Recipe
When it comes to favorite takeout dishes to make at home, Pad Thai is hands down at the top of that list. This Vegan Pad Thai is a plant-based take on the traditional pad thai and includes all of the Thai-inspired signature flavors made up of sweet, sour, spicy and savory.
It comes together in 30 minutes in just one pan and is packed with tofu, crispy veggies, tender noodles and fresh herbs. You can easily customize it with any noodles, protein or veggies you like or have on hand and it’s naturally gluten-free, dairy-free with low carb, keto and Whole30 options.
And if you’re looking for more healthy pad thai recipes, we also have this Keto Pad Thai with zucchini noodles or this Healthy Pad Thai made with sweet potato noodles.
What is Pad Thai?
Traditional Pad Thai is a stir-fry noodle dish made with a combination of rice noodles, scrambled egg, bean sprouts and either chicken, shrimp or tofu coated with a sweet and spicy sauce. It has to be the most popular dish that everyone thinks of when it comes to Thai food. But in Thailand, this stir fry noodle dish is simply a common street dish you can find just about everywhere.
Why you’ll love this easy vegan pad thai recipe
- The best part about making your own healthy pad thai noodles at home is that you can skip the takeout and dinner can be on the table in as little as 25 minutes. Or less if you have everything prepped ahead of time!
- Much quicker, healthier and better than takeout! Plus, it reheats beautifully so it makes delicious leftovers for lunch the next day.
- We love that this stir-fry recipe can be made gluten-free, Whole30, with paleo options.
- Super easy to customize using your favorite protein and vegetables. Not a fan of tofu? Swap with tempeh or any other cooked protein of choice.
Recipe ingredients
Authentic pad thai noodle recipes typically call for tamarind paste, fish sauce and brown sugar. Since we are trying to make our pad thai recipe healthier, we are also going to offer options to make them grain-free, paleo or Whole30 compliant:
For the pad thai noodles
- Dried uncooked flat rice noodles – for grain-free diets this can be swapped Shirataki/ Konjac noodles. These noodles from Miracle Noodle are what we like to use. Spiralized vegetable noodles work, too, like cooked spaghetti squash, zucchini noodles or sweet potato noodles
- Oil for cooking – we like avocado oil
- Tofu – cut into cubes.
- Aromatics: Garlic cloves, freshly grated ginger and shallot
- Vegetables:
- Ribboned carrots
- Sugar snap peas for color and crunch
- Lime Wedge
- Salt and black pepper
For the authentic pad thai sauce
You can usually find these ingredients at your local Asian shop or in the International section of your grocery store
- Tamarind Paste – (HIGHLY recommended but if you can’t find it, sub 2 1/2 Tablespoons peanut butter + 2 tsps fresh lime juice)
- Thai red chili sauce – Sambal Oelek or sub with compliant Sriracha sauce or red chili sauce for Whole30
- Vegan Fysh sauce – highly recommended for that authentic pad thai flavor
- Vegan Oyster sauce – adds that extra umami flavor – you can sub with Primal Kitchen’s No Soy Teriyaki Sauce for paleo / Whole30
- Coconut sugar – low glycemic paleo sweetener that mimics the taste of brown sugar and adds a nice sweetness to this Thai recipe. If you want to make this sauce keto, then sub with granulated monk fruit sweetener or use homemade date paste or apple juice for a Whole30 pad thai sauce
Garnish and Toppings:
- Chopped fresh cilantro
- Bean sprouts
- Green onions
- Chopped peanuts
- Garlic chives
- Additional lime wedges
What noodles are best for the best Pad Thai
- You want to use dried rice noodles which are typically found in your local Asian market or large grocery stores in the International / Ethnic section. You can also find them online. We like to use a medium thickness like these Gluten Free Pad Thai Noodles. Sometimes they are called Banh Pho (5mm thick) or Rice Noodle Sticks.
- For grain-free diets swap with Shirataki/ Konjac noodles. These noodles from Miracle Noodle are what we like to use. Spiralized vegetable noodles work, too, like cooked spaghetti squash, zucchini noodles or sweet potato noodles are great for Whole30 Pad Thai.
How to make Pad Thai Noodles
Making these easy stir fried Thai noodles at home couldn’t be easier. Be sure to follow the step-by-step instructions, photos or watch the video below.
- PREPARE THE NOODLES: Prepare the rice noodles according to package instructions. (I usually just soak mine for 6-7 minutes in boiling water). They should be soft but not mushy – see my photo below for how they should look at this point. Drain and immediately rinse under cool water and set aside in a colander.
- COOK THE TOFU: Cut the tofu into 1-inch cubes and season with salt and the coconut aminos. Heat some oil in a nonstick wok or large pan and fry the tofu, until crispy and golden on all sides. Transfer to a towel-lined plate.
- SAUTE THE VEGETABLES: In the same wok, add 2-3 tsp more oil and then the shallots. Cook for 1-2 minutes until softened, then add minced garlic, the ribboned carrot, sugar snap peas and cook for 2-3 minutes. Add the tofu back to the wok along with the bean sprouts green onions and noodles.
- WHISK INGREDIENTS: Whisk together all the sauce ingredients in a bowl then pour over the noodles. Toss gently until everything is coated in the sauce and heated through, about 1 minute.
- SEASON TO TASTE AND SERVE: Squeeze in juice from the lime wedge and adjust seasoning by adding some salt, black pepper, tamarind and chili paste. Serve hot on a large platter with garnishes by sprinkling on cilantro, bean sprouts, peanuts and green onions and additional lime wedges on the side.
Tips for the best pad thai noodles
- Prep all your ingredients: Have all your vegetables, sauce and noodles prepped and ready by your stove.
- Wok: Use a cast-iron wok for that traditional smoky flavor
- Noodles: The key is to prepare your rice noodles until they are just al dente so they don’t turn mushy when you fry them. I like to soak mine in hot water for about 7-10 minutes, then rinse with cold water.
- Double the sauce: if you like your noodles saucier – double the sauce and add desired amount to noodles. Save the leftovers for a stir-fry or even a salad.
Variatons
- Swap out the tofu for your favorite protein – We use tofu here, but you can also add tempeh, seitan, soy curls or any other cooked protein of choice.
- Vegetables – we like to use a colorful assortment of veggies. Not a fan of sugar snap peas? Swap them for broccolli, bell peppers or whatever vegetables you like or have on hand.
- For extra saucy noodles, feel free to double the savory sauce recipe
- Instead of rice noodles – use spiralized veggies like zoodles or sweet potato noodles
- If you don’t have access to tamarind concentrate (more watery – NOT tamarind paste which is thicker) – use 1 tablespoon peanut butter and 3 tablespoons lime juice or rice vinegar instead.
- Use gluten free tamari or coconut aminos for Whole30 or Paleo Pad Thai
Make ahead, reheating and storage instructions
The best part about making this easy pad thai recipe at home is that it works perfect for meal-prep especially if you make a double batch.
- To make ahead: Cook your noodles the day before. Mince or chop the garlic, ginger and wash and cut the vegetables the day before. Store in the fridge in separate containers or resealable bags.
- Wondering how long does Pad Thai last in the fridge? You can store this delicious dish in the refrigerator for up to 5 days. Be sure to allow the noodles to cool down then transfer to airtight containers,
- How to reheat pad thai: When you’re ready to enjoy your leftover pad thai noodles, it’s best to either sauté it in a wok or pan on medium low heat over the stove or in a microwave-safe bowl in the microwave.
Meal prepping
We love to make this pad thai recipe for weekly meal preps! Chicken pad thai a one-pan dinner recipe that is easy to make in huge batches that will last the entire week and perfect for packing in school or work lunches.
Let your noodles cool then pack into meal prep containers. We like these glass containers for home and these lunch containers for school and work. Pack with your favorite side – Jasmine rice, brown rice, cauliflower rice or spiralized vegetables – zoodles.
More delicious Asian-inspired recipes you’ll love:
This Vegan Pad Thai recipe is easy to make with rice noodles, crispy tofu, veggies, peanuts coated in a sweet and savory sauce. Ready in under 30 minutes and full of the signature Thai-inspired sweet, sour, spicy and savory flavors that you love from your favorite takeout restaurant. Includes options for grain-free, paleo, Whole30 and low carb.
- 8 oz rice noodles , sub with Miracle Noodle, Shirataki or Konjac noodles for grain-free or spiralized vegetables for Whole30
- 1 lb extra firm tofu
- Avocado oil or any neutral tasting high-heat cooking oil for frying
- 1 tbsp coconut aminos can sub gluten-free tamari or low sodium soy sauce if not gluten-free
- 1 shallot sliced thinly
- 1 garlic cloves
- 2 carrots ribboned
- 2 cups sugar snap peas trimmed
- 1.5 cups bean sprouts washed and dried
- 4 green onions chopped
- Sauce:
- 3 tbsp tamarind paste
- 2.5 tbsp vegan fish sauce
- 2 tbsp coconut sugar or preferred granulated brown sweetener. Swerve, Lakanto for lower sugar or use homemade date paste for Whole30.
- 1.5 tbsp coconut aminos can sub gluten-free tamari or low sodium soy sauce if not gluten-free
- 1/2 - 1 tsp Thai red chili paste / sambal oelek , use less or more to taste. Sub with preferred or compliant hot sauce for Whole30.
- 1 tsp vegan oyster sauce optional but adds that extra umami flavor.
- To serve:
- 2 limes quartered
- ⅓ cup peanuts chopped
- Fresh cilantro
- Red pepper chili flakes optional
- Cook rice noodles according to packet instructions and set aside.
- Cut the tofu into 1-inch cubes and season with salt and the coconut aminos. Heat some oil in a nonstick wok or large pan and fry the tofu, until crispy and golden on all sides. Transfer to a towel-lined plate.
- In the same wok, add 2-3 tsp more oil and then the shallots. Cook for 1-2 minutes until softened, then add minced garlic, the ribboned carrot, sugar snap peas and cook for 2-3 minutes.
- Add the tofu back to the wok along with the bean sprouts, green onions and noodles.
- Whisk together all the sauce ingredients in a bowl then pour over the noodles. Toss gently until everything is coated in the sauce and heated through, about 1 minute.
- Remove from heat and serve with lime, chopped peanuts, fresh cilantro and red pepper chili flakes, if desired.
If you like more sauce, double the amount of sauce and add desired amount and save the rest in an airtight container for next time or use it up in a stir-fry or salad.
**Fish sauce is available in the Asian food section of most grocery stores or you can purchase it online. They also make a VEGAN version as well as a gluten free version. I HIGHLY recommend using any one of these, as it adds important saltiness and irreplaceable Thai flavor to the dish. If you must make a substitution, use additional low-sodium soy sauce.
Store leftovers in an airtight container in the refrigerator for 3-4 days. Reheat gently in the microwave with a splash of water or chicken broth to keep the noodles from drying out
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