Vegan Pad Thai Recipe

I knew I needed to make a Vegan Pad Thai Recipe after we ordered some take out and got the Vegetarian Pad Thai without much thought and the next morning, we swore we had gotten food poisoning from it. Come to find out, it’s made with fish sauce. I know, I know, rookie mistake, but also why do they call it vegetarian if it is made with fish sauce? Then, all the recipes I found online used a vegan fish sauce that I just couldn’t find anywhere around here… so here we are! Honestly, the fish sauce, vegan or not, isn’t necessary what so ever and I am here to prove it!


You want to start by preparing everything needed. Wash and cut vegetables accordingly. Chop peanuts. Drain and press and the tofu, then chop it in to cubes and marinate in 1/3 cup soy sauce in a ziplock bag and set aside in the refrigerator. The ziplock bag helps evenly marinate the tofu instead of all the tofu at the bottom of a bowl soaking up all the soy sauce. The refrigerator keeps the tofu cold, which helps it crisp up nicely in a hot skillet

In a medium mixing bowl, whisk all the sauce ingredients together until well combined. Set aside. Add an extra teaspoon of Chili Paste, if you really want a kick to it, but I keep it tame, so my kiddos will eat it. Feel free to use coconut aminos in place of soy sauce, if you’d like a bit healthier and less-sodium option.


Bring a medium pot of water to a boil. Remove from the heat and add in the Stir-fry rice noodles.Give them a quick mix and set aside for about 10 minutes, or according to the package instructions. Drain, then toss with about 1 tbsp sesame oil to keep from sticking. You can use regular noodles (if you do, boil the noodles according to the package instructions), or rice Pad Thai noodles, but I find the Stir-fry rice noodles come out the most like authentic Pad Thai. Set aside

While the rice noodles are cooking, add sesame oil and olive oil to a large skillet and heat over medium-high heat. Once hot, add in the marinated tofu cubes and fry for a few minutes on each side, until brown and a little crispy. Add in the cut vegetables and sautee for 10 minutes.

Now, add in an extra tablespoon of olive oil into the skillet with vegetables and tofu. Pour in the cooked noodles. Give it a quick toss, then pour the Pad Thai sauce in and continue to cook, mixing often, for about 5 minutes. Top with chopped peanuts and bean sprouts. Serve and ENJOY!

Vegan Pad Thai Recipe

Prep time: 10 minutes
Cook time: 25-30 minutes
Servings: 6

  • Sauce
    • juice from 1 lime (or about 3 tbsp lime juice)
    • 1/2 cup soy sauce
    • 1/3 cup sugar
    • 1 tsp garlic powder
    • 1 1/2 tsp chili paste
    • 2 heaping tbsp peanut butter

  • 1 small onion – diced
  • 1 cup carrots – julienne
  • 3-4 cups chopped broccoli
  • 14 oz extra firm tofu – drained, pressed, and cubed
  • 1/3 cup soy sauce
  • 2 tbsp sesame oil
  • 3 tbsp olive oil
  • 12 oz Stir-Fry Rice Noodles
  • 1/3 cup chopped peanuts
  • 1/3 cup bean sprouts
  1. Prep by cutting the onion, carrot, and broccoli. Chop peanuts. Drain, press, and marinate tofu and set aisde in the refrigerator. Add all the sauce ingredients into a bowl and whisk until well combined.
  2. Bring about 5 cups of water to a boil in a medium pot. Once boiling, remove from the heat and add in the Stir-Fry rice noodles and mix. Let sit for about 10 minutes, or according to the package instructions. Drain, then toss with 1 tbsp sesame oil to prevent from sticking. Set aside.
  3. While the rice noodles are cooking, heat 1 tbsp sesame oil and 2 tbsp olive oil over medium-high heat in a large skillet. Once hot, add in the marinated tofu cubes and fry on each side for a 3-5 minutes, until each side is brown and slightly crisp.
  4. Add in the diced onion, julienne carrot, and chopped broccoli and sautee for about 10 minutes.
  5. Add in the last tbsp of olive oil and pour in the cooked rice noodles. Give it all a quick toss, then pour in the Pad Thai sauce and continue to sautee together for about 5 more minutes.
  6. Top with chopped peanuts and bean sprouts. Serve warm.


1 Comment

  1. Pingback: Vegan Pad Thai Recipe — Produce Powered | My Meals are on Wheels

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