Plant-Based Pad Thai

Plant-Based Pad Thai is a fresh, tangy, and satisfying noodle dish that brings all the vibrant flavors of traditional Thai cuisine—without the animal products. Made with rice noodles, crunchy vegetables, tofu, and a rich tamarind-peanut sauce, this vegan version is every bit as delicious as the original and perfect for a quick weeknight meal.

Why You’ll Love This Recipe

This recipe captures the iconic balance of sweet, sour, salty, and savory that makes Pad Thai so craveable. It’s 100% plant-based, protein-rich, and easy to customize with your favorite vegetables. You’ll love how fast it comes together and how well it satisfies those takeout cravings—while keeping things wholesome and homemade.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Rice noodles
• Extra-firm tofu
• Carrots
• Bell peppers
• Green onions
• Garlic
• Oil (like sesame or vegetable oil)
• Peanut butter
• Tamarind paste
• Soy sauce
• Maple syrup or coconut sugar
• Lime juice
• Crushed peanuts (for garnish)
• Fresh cilantro or bean sprouts (optional for garnish)

Directions

this recipe

1. Cook noodles: Soak or boil rice noodles according to package instructions. Drain and rinse with cold water. Set aside.
2. Prepare tofu: Press and cube tofu. In a skillet over medium-high heat, add oil and pan-fry tofu until golden and crispy on all sides. Remove and set aside.
3. Stir-fry vegetables: In the same pan, sauté garlic, sliced carrots, and bell peppers for 2–3 minutes until slightly tender but still crisp.
4. Make the sauce: In a small bowl, whisk together peanut butter, tamarind paste, soy sauce, maple syrup, and lime juice until smooth. Add a splash of warm water if needed to thin the sauce.
5. Combine and toss: Add cooked noodles and tofu to the pan. Pour in the sauce and toss everything together over medium heat until well combined and heated through.
6. Garnish and serve: Plate and top with crushed peanuts, fresh cilantro, bean sprouts, and extra lime wedges if desired.

Servings and timing

This recipe serves 3–4 people.
Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes

Variations

• Spicy version: Add sriracha or chili flakes to the sauce for extra heat.
• Nut-free: Substitute sunflower seed butter or tahini for peanut butter and omit peanuts.
• No tamarind?: Use a mix of lime juice and rice vinegar as a substitute.
• Add greens: Toss in spinach or bok choy toward the end for extra nutrients.
• Gluten-free: Use tamari instead of soy sauce and check labels on noodles.

Storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, warm in a skillet over medium heat with a splash of water to loosen the noodles. You can also microwave in 30-second bursts, stirring in between.
This dish is best fresh, as the noodles can dry out or stick together over time.

FAQs

What kind of noodles should I use?

Use flat rice noodles, typically labeled “Pad Thai noodles,” found in the Asian foods section.

Do I have to use tamarind paste?

It gives the dish its classic tang, but you can substitute with lime juice and a bit of vinegar if needed.

Can I use a different protein?

Yes, tempeh or soy curls are great alternatives to tofu.

Is this dish gluten-free?

It can be if you use gluten-free soy sauce or tamari and ensure your noodles are rice-based.

How do I make tofu extra crispy?

Press out as much water as possible and pan-fry in a hot skillet with oil, flipping occasionally until golden.

Can I make this oil-free?

Yes, sauté veggies in a splash of broth and bake or air-fry tofu instead of pan-frying.

What vegetables work well in this?

Bell peppers, carrots, broccoli, cabbage, snap peas, and bean sprouts all pair nicely.

Can I prep this in advance?

You can make the sauce and prep veggies ahead. Cook noodles fresh for the best texture.

Why do my noodles clump together?

Rinse them in cold water after cooking and toss with a bit of oil if not using immediately.

Can I freeze leftovers?

It’s not recommended, as rice noodles don’t freeze and thaw well—they may become mushy.

Conclusion

Plant-Based Pad Thai is a quick, flavorful, and satisfying meal that proves you don’t need meat, eggs, or fish sauce to enjoy a delicious noodle stir-fry. With its bold tamarind-peanut sauce, tender tofu, and fresh veggies, this dish is sure to become a staple in your plant-based recipe rotation. Make it once, and you’ll be hooked on how easy and delicious homemade Pad Thai can be.

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