Vegan Pad Thai Recipe | Easy Thai Noodle Dish With Lime and Chili - Bright, Fresh, and Satisfying
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.
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)
- 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)
- ⅓ cup roasted peanuts, roughly chopped
- Lime wedges
- Extra chili flakes or sliced fresh chili
- Extra scallions, cilantro, and bean sprouts
Instructions
- 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.