This easy vegetarian Pad Thai uses simple ingredients, flat rice noodles, and crispy fried tofu to deliver authentic, plant-based flavors in one comforting meal. Gluten-free and vegan!
As a lead chef at a popular International restaurant, Pad Thai is my top-selling dish, with nearly a third of orders being vegan or vegetarian Pad Thai. I’m sharing my restaurant secrets in this recipe to help you make bold, savory vegan Pad Thai at home.
This version uses tamari soy sauce in place of regular fish sauce, making it perfect for vegans, vegetarians, and anyone looking to explore healthy recipes. Grab a bag of rice sticks, a bit of vegetable oil, and a flavorful sauce mixture, and you’ll have a nutritious, tasty dinner ready in no time.
Not vegan? Explore my other traditional pad thai recipes featuring shrimp, Pad Thai beef, or an easy no-tamarind version, plus my homemade Pad Thai sauce for an authentic touch.
Jump to:
- What Is Vegetarian Pad Thai
- Why You'll Love This Easy Vegetarian Pad Thai Recipe
- Ingredients in Veggie Pad Thai
- Homemade Vegan Pad Thai Sauce
- Ingredients to Avoid
- How to Make Vegan Pad Thai
- What to Serve with Vegetarian Pad Thai
- Tips for the Best Vegan Pad Thai
- Storing
- More Thai Food
- Frequently Asked Questions
- Vegetarian Pad Thai
- Related
What Is Vegetarian Pad Thai
Vegetarian Pad Thai is a Thai dish that replaces fish sauce and eggs with vegan fish sauce or coconut aminos and tofu cubes instead of meat. The result: a savory, tangy sauce mixture balanced by palm sugar and a touch of tamarind concentrate for brightness. Add in extra firm tofu cut into small cubes or 2-inch pieces and fresh veggies for healthy recipes that rival the original. My recipe uses gluten-free tamari soy sauce and I have to say, the flavors are close to the traditional Pad Thai using fish sauce!
As a Thai cooking instructor, I’ve spent some time perfecting this vegan Pad Thai recipe. Inspired by traditional Thai recipes, this version delivers authentic flavor without animal products. With the right ingredients, you'll be mastering this vegan Pad Thai in no time!
Why You'll Love This Easy Vegetarian Pad Thai Recipe
- It’s a great addition to your weekly meal rotation, especially if you’re exploring more plant-based options.
- Party food. Whether you want to feed a crowd or just treat yourself, this whole dish comes together quickly with soft noodles, tangy tamarind, and a squeeze of lime juice at the end.
- Quick and Easy: This tofu Pad Thai can be Ready in under 30 minutes, it’s perfect for busy weeknights.
- Customizable: Use your favorite veggies like bell peppers, bok choy, or shiitake mushrooms to suit your taste.
- Authentic Flavors: Made with classic Thai ingredients like tamarind paste, vegan fish sauce, and Thai rice noodles, this dish delivers a genuine Pad Thai experience.
Ingredients in Veggie Pad Thai
Below are the essential ingredients for this vegan dish and the reasons each one is essential. Refer to the notes below for important tips for a perfect Pad thai.
- Flat Rice Noodles (Rice Sticks): These are the backbone of pad thai. Soak noodles in warm water until pliable, ensuring cooked noodles remain chewy and not mushy.
- Tofu Cubes: Extra firm tofu is ideal for fried tofu. Chop into small pieces and pan-fry in a tablespoon oil until crispy.
- Salt. Just a pinch helps season the tofu and enhances its crispiness as it cooks.
- Oil. Use neutral oil for high-heat option like avocado, rice bran, canola or vegetable oil. No olive or sesame oil
- Garlic and Shallots: These aromatics form a savory foundation for your stir-fry.
- Sweet Pickled Radish: A small amount adds an extra layer of umami to your Pad Thai. Just make sure it’s the sweet variety, not the salty kind.
- Garlic Chives or Green Onions: Provide fresh, herbaceous notes. Read more about Thai herbs here.
- Bean Sprouts: Adds a crisp, refreshing crunch.
- Shredded Carrots: Though not traditional, adding them here brings extra color and nutrients—perfect for a vegan twist on Pad Thai.
- Lime Juice: For garnishing. Adds brightness and tang to the dish.
- Crushed Peanuts: A must-have topping for authentic Pad Thai.
- Chili Garlic Sauce or Chili Flakes: For a spicy kick.
Homemade Vegan Pad Thai Sauce
These are the 3 key sauce Ingredients you'll need for this vegetable pad Thai recipe.
- Tamarind paste. Adds the signature tangy zest to the Pad Thai sauce. Also called tamarind concentrate, you can find these at the Asian grocery stores or use my recipe here. Rice vinegar can be substituted if it is in a pinch.
- Tamari Soy Sauce. Regular soy sauce works, but make sure to balance the saltiness as each brand has different saltiness level.
- Palm sugar. Brown sugar can be used as a substitute. Read more about palm sugar here.
Ingredients to Avoid
Keep it traditional—no ketchup, peanut butter, peanut sauce of any kind, oyster sauce, ginger, fresh cilantro, mint or basil. These ingredients stray from authentic pad Thai flavors. You want to honor this classic Thai recipe, even in its vegan form.
How to Make Vegan Pad Thai
Step 1: Prepare the Noodles. If you’re using fresh noodles, soak them in a large bowl of water until they soften. Drain well and pat dry. If you’re using dried noodles, follow the package instructions—usually, they’ll need to be soaked in hot water until tender. Set your prepared noodles aside.
Choose the wider rice noodles in the red bag (on the right) for Pad Thai rather than the pho noodles in the pink bag (on the left).
Step 2: Crisp the Tofu. Heat about 2 tablespoons of oil in a large pan over medium heat. Add your tofu pieces and cook until they develop a light golden crust on all sides, sprinkling in about ½ teaspoon of salt as you go. Use tongs to flip the tofu so it browns evenly, then set it aside.
Step 3: Make the Sauce. In a small saucepan over medium-high heat, combine palm sugar and tamari soy sauce (or a vegetarian substitute like soy sauce or tamari, if desired). Cook until the sugar is fully dissolved, then stir in the tamarind paste. Bring it to a gentle boil, remove from heat, and let it cool.
Step 4: Sauté the Aromatics. Heat a wok or large skillet over medium-high heat. Add a bit of oil, then toss in minced garlic, thinly sliced shallots, and a big spoonful of chopped pickled radish. Stir-fry for 1–2 minutes, until fragrant and lightly browned.
Step 5: Cook the Noodles. Add the noodles to the wok and toss them thoroughly with the aromatics, make sure they’re well combined.
Step 6: Add the Sauce. Pour in the prepared sauce and stir everything together. Cook for another 2–3 minutes until the noodles are tender. Spread them out in the pan to avoid clumping and overcooking.
Step 7: Final Touches. Add the crisped tofu, bean sprouts, and sliced green onions (reserve a handful for garnish) and toss gently. Adjust the seasoning with a dash of soy sauce or a pinch of sugar if needed. Turn off the heat and finish with a squeeze of fresh lime juice. For some heat, sprinkle on a bit of chili powder.
What to Serve with Vegetarian Pad Thai
Pad Thai is a satisfying meal on its own. Before serving, garnish with lime wedges, red pepper flakes, a drizzle of soy sauce, and a sprinkle of sugar if you like. Top it off with crushed peanuts, extra green onion slices, shredded carrots, and a handful of fresh bean sprouts. Enjoy!
Tips for the Best Vegan Pad Thai
- Avoid using boiling water for both dry and fresh noodles. Dry noodles are typically shelf-stable, while fresh noodles come vacuum-sealed and refrigerated at Asian markets. If you can find fresh noodles, they deliver the best texture.
- For fresh noodles, soak them in hot tap water to soften. Using cold water will take a much longer time.
- Add tamarind paste at the end when making your Pad Thai sauce. Cooking it too long can create a bitter taste.
- Pan-fry extra-firm tofu until crispy and light golden brown to enhance its texture and flavor.
- Soak rice noodles until they’re just pliable, then finish cooking them in the pan without overdoing it—this helps prevent mushiness.
Storing
- Keep leftovers in airtight container in the fridge for up to 2 days, though the texture may soften over time. Freezing isn’t recommended as the cooked noodles and ingredients can fall apart once thawed.
More Thai Food
- Thai vegan green curry
- Vegetarian Tom Kha recipe
- Thai vegetarian yellow curry
- Pad Pak Boong Fai Dang
- Kua Mee, Lao noodles stir fry
Frequently Asked Questions
Yes! Adjust to taste to get the right balance.
Absolutely—no eggs, no animal products, just plant-based goodness.
It’s packed with fresh vegetables, protein-rich tofu, and wholesome soft noodles, making it a nutritious option.
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Vegetarian Pad Thai
- Total Time: 30 minutes
- Yield: 4-5 servings 1x
- Diet: Vegan
Description
This easy vegetarian Pad Thai uses simple ingredients, flat rice noodles, and crispy fried tofu to deliver authentic, plant-based flavors in one comforting meal.
Ingredients
- 16 ounces fresh rice noodles or 8 ounces dried rice sticks. Prepare according to package instructions. See notes below for helpful tips.
- 8 ounces of firm tofu, cut into 1-inch by ¼-inch pieces.
- ½ teaspoon salt. Just a pinch to season the tofu
- 4 tablespoons oil, divided. 2 tablespoons for tofu and 2 tablespoons for the stir-frying the noodles. Use avocado, rice bran, canola or vegetable oil. No olive or sesame oil.
- 2 tablespoons garlic, minced
- ¼ cup shallots, chopped small
- ¼ cup sweet pickled radish, chopped into 1-inch pieces
- ½ cup garlic chives or green onions, sliced into 1 ½ inch pieces
- 1 cup bean sprouts, save a little bit out for garnishing.
- ⅓ cup shredded carrots
Ingredients for Vegan Pad Thai Sauce
- ⅓ cup Palm sugar. Brown sugar can be used as a substitute.
- ¼ cup Tamari Soy Sauce.
- 2 tablespoons Tamarind paste
Garnishes - As needed
- Lime Juice
- Crushed Peanuts
- Chili Garlic Sauce or Chili Flakes
- Granulated Sugar
Instructions
- Prepare the Noodles. If you’re using fresh noodles, soak them in a large bowl of water until they soften. Drain well and pat dry. If you’re using dried noodles, follow the package instructions—usually they’ll need to be soaked in hot water until tender. Set your prepared noodles aside.
- Crisp the Tofu. Heat about 2 tablespoons of oil in a large pan over medium heat. Add your tofu pieces and cook until they develop a light golden crust on all sides, sprinkling in about ½ teaspoon of salt as you go. Use tongs to flip the tofu so it browns evenly, then set it aside.
- Make the Sauce. In a small saucepan over medium-high heat, combine palm sugar and tamari soy sauce (or a vegetarian substitute like soy sauce or tamari, if desired). Cook until the sugar is fully dissolved, then stir in the tamarind paste. Bring it to a gentle boil, remove from heat, and let it cool.
- Sauté the Aromatics. Heat a wok or large skillet over medium-high heat. Add a bit of oil, then toss in minced garlic, thinly sliced shallots, and a big spoonful of chopped pickled radish. Stir-fry for 1–2 minutes, until fragrant and lightly browned.
- Cook the Noodles. Add the noodles to the wok and toss them thoroughly with the aromatics, make sure they’re well combined.
- Add the Sauce. Pour in the prepared sauce and stir everything together. Cook for another 2–3 minutes until the noodles are tender. Spread them out in the pan to avoid clumping and overcooking.
- Final Touches. Add the crisped tofu, bean sprouts, and sliced green onions (reserve a handful for garnish) and toss gently. Adjust the seasoning with a dash of soy sauce or a pinch of sugar if needed. Turn off the heat and finish with a squeeze of fresh lime juice. For some heat, sprinkle on a bit of chili powder.
Notes
- Avoid using boiling water for both dry and fresh noodles. Dry noodles are typically shelf-stable, while fresh noodles come vacuum-sealed and refrigerated at Asian markets. If you can find fresh noodles, they deliver the best texture.
- For fresh noodles, soak them in hot tap water to soften. Using cold water will take a much longer time.
- Add tamarind paste at the end when making your Pad Thai sauce. Cooking it too long can create a bitter taste.
- Pan-fry extra-firm tofu until crispy and light golden brown to enhance its texture and flavor.
- Soak rice noodles until they’re just pliable, then finish cooking them in the pan without overdoing it—this helps prevent mushiness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Vegan, noodles
- Method: stir fry
- Cuisine: Thai
Related
If you enjoyed this vegetarian Pad Thai, consider trying these healthy recipes, too. Each features bold flavors and relies on simple ingredients.
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