If you’re craving a quick noodle dish that’s tangy, savory, and a little spicy, this vegan Pad Thai comes together fast and tastes like your favorite takeout. The sauce is bold and balanced, the noodles are tender, and the toppings add crunch and freshness. You don’t need any hard-to-find ingredients, and the whole thing cooks in about 30 minutes.

It’s perfect for weeknights, and it reheats well for lunch the next day. Plus, it’s flexible—use what you’ve got and make it your own.

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What Makes This Recipe So Good

Cooking process: Extra-firm tofu cubes sizzling in a wok until golden on most sides, glossy from avo

Balanced flavor. Lime, tamarind, and a touch of sweetness mimic classic Pad Thai, without fish sauce or eggs.
Weeknight-friendly. Simple prep, minimal chopping, and short cooking time.
Customizable. Swap veggies, adjust heat, and choose your favorite protein like tofu or tempeh.
Comforting and fresh. Tender noodles meet crisp toppings like peanuts, scallions, and bean sprouts.
100% plant-based. Familiar takeout flavors with vegan ingredients you can find at most stores.

Ingredients

8 oz (225 g) rice noodles (flat, Pad Thai style, medium width)
2 tbsp neutral oil (avocado, canola, or peanut oil)
12–14 oz (350–400 g) extra-firm tofu, pressed and cut into small cubes
3 garlic cloves, minced
1 small red onion or 3 scallions, thinly sliced
1 cup bean sprouts (plus more for serving)
1 medium carrot, julienned or grated
1 small red bell pepper, thinly sliced
1 small handful cilantro, chopped (plus more for serving)

Sauce

3 tbsp tamarind paste (see Alternatives if you can’t find it)
3 tbsp soy sauce or tamari (use tamari for gluten-free)
1–2 tbsp coconut sugar or brown sugar (adjust to taste)
1–2 tbsp fresh lime juice
1–2 tsp chili paste or chili flakes (adjust heat to taste)
1 tbsp rice vinegar (optional for extra brightness)

For Serving

1/3 cup roasted peanuts, roughly chopped
Lime wedges
Extra chili flakes or sliced fresh chili
Extra scallions, cilantro, and bean sprouts

How to Make It

Tasty top view: Overhead shot of vegan Pad Thai in a wide shallow bowl—sauce-coated medium-width r

Soak the noodles. Place rice noodles in a large bowl and cover with very hot water. Soak 6–10 minutes, until just pliable but not fully soft.
Drain and toss with a little oil to prevent sticking.
Mix the sauce. In a small bowl, whisk tamarind paste, soy sauce, sugar, lime juice, chili paste, and rice vinegar. Taste and adjust: add sugar for sweetness, lime for brightness, or soy for saltiness.
Prep the tofu. Press tofu for 10–15 minutes to remove excess moisture, then cut into small cubes. Pat dry to help it crisp.
Cook the tofu. Heat 1 tbsp oil in a large nonstick skillet or wok over medium-high heat.
Add tofu and cook, turning occasionally, until golden on most sides, about 6–8 minutes. Remove and set aside.
Sauté aromatics and veggies. In the same pan, add remaining oil. Add garlic and onion (or scallions) and sauté 30–60 seconds until fragrant.
Add carrot and red pepper; stir-fry 2–3 minutes until just tender-crisp.
Add noodles and sauce. Add drained noodles and the sauce. Toss gently over medium heat for 1–2 minutes until the noodles absorb the sauce. If the pan looks dry, add a splash of water to loosen.
Fold in tofu and sprouts. Return tofu to the pan and add bean sprouts.
Toss for 30–60 seconds to warm through without losing crunch.
Finish and serve. Remove from heat. Stir in cilantro. Plate and top with peanuts, extra sprouts, scallions, more cilantro, and lime wedges.
Add chili to taste.

Storage Instructions

Fridge: Store leftovers in an airtight container for up to 3 days. Add a squeeze of lime before reheating to wake up the flavors.
Reheat: Warm in a skillet over medium heat with a splash of water until loosened and hot. Microwave in short bursts, tossing between intervals.
Make-ahead tips: Mix the sauce up to 1 week ahead and keep chilled.
Press and cube tofu a day ahead. Chop veggies and store separately.
Freezer: Not recommended; rice noodles turn mushy after thawing.

Benefits of This Recipe

Plant-powered protein. Tofu and peanuts add satisfying protein and healthy fats.
Big flavor, lighter feel. Bright lime and tamarind keep it zesty without heavy sauces.
Fast and flexible. Ideal for busy nights and easy to adapt to your pantry.
Diet-friendly. Vegan by default, and gluten-free if you use tamari and certified gluten-free noodles.

What Not to Do

Don’t over-soak the noodles. If they’re fully soft before hitting the pan, they’ll break and turn mushy.
Don’t skip pressing the tofu. Excess moisture prevents browning and leads to soggy cubes.
Don’t drown the noodles in sauce. You want them coated, not soupy. Add water only as needed.
Don’t overcook the sprouts. They should stay crisp for contrast.
Don’t forget to taste and adjust. Lime, sweetness, and salt should feel balanced to your palate.

Alternatives

No tamarind? Mix 2 tbsp lime juice + 1 tbsp rice vinegar + 1–2 tsp brown sugar as a quick stand-in.
Or use pomegranate molasses diluted with water for a tangy-sweet note.
Protein swaps: Try tempeh, edamame, or crispy chickpeas. For a soy-free version, use seitan-free plant chicken or a lupini-based crumble.
Veggie swaps: Green beans, snap peas, bok choy, zucchini ribbons, or shredded cabbage all work well.
Nut-free: Use roasted pumpkin seeds or toasted sesame seeds instead of peanuts.
Oil-free: Bake tofu on a parchment-lined sheet at 400°F/200°C until golden, and stir-fry with a splash of water or broth.
Less spicy: Skip the chili in the sauce and serve chili on the side for those who want heat.

FAQ

Can I make this gluten-free?

Yes. Use tamari instead of soy sauce and choose certified gluten-free rice noodles.

Always check labels on tamarind paste and chili pastes to be sure.

How do I keep the noodles from sticking?

Don’t over-soak them, toss with a little oil after draining, and keep the pan slick when tossing with sauce. If they clump, add a splash of water and gently separate with tongs.

What if I can’t find bean sprouts?

Use shredded cabbage or julienned cucumber for crunch. Add them at the end so they stay crisp.

Is tamarind necessary for real Pad Thai flavor?

It’s a signature part of the classic tang, but you can get close with lime, rice vinegar, and a bit of sugar.

If you spot tamarind, grab it—it lasts a long time and elevates the dish.

Can I use pre-baked or air-fried tofu?

Absolutely. Pre-baked or air-fried tofu holds its shape well and saves time. Add it when you add the sprouts to prevent it from drying out.

How spicy should it be?

That’s up to you.

Start mild, then add chili paste or flakes at the end. Serve with extra chili so everyone can customize their bowl.

Wrapping Up

This vegan Pad Thai hits all the right notes—tangy, savory, a touch sweet, and as spicy as you like. It’s quick, flexible, and made with ingredients you can find almost anywhere.

Keep a jar of the sauce in your fridge, and weeknight noodles will always be just a few minutes away. Add fresh lime, a handful of peanuts, and you’ve got a bright, satisfying meal every time.