Forget about ordering take-out and make some delicious, vegan Pad Thai from the comfort of your own kitchen.

This vegan pad Thai recipe is surprisingly super simple to make and tastes incredible. This is a protein-packed dish to prepare for lunch or dinner that will keep you full for hours.

Thailand is my most favourite country to ever visit and I absolutely adore Thai cuisine. I make this Tofu Red Curry recipe a couple times a month.

But this pad Thai recipe has become a new favourite because it incorporates a flavorful combination of spice, citrus and sweetness.

The texture is also very unique, with softer, sauce-infused noodles and crunchy hints of peanuts and bean sprouts throughout. This dish is sure to satisfy your tastebuds.

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Key Tips to Follow

1. Make sure to buy or make your own quality Pad Thai sauce. Most generic sauce brands usually include fish or seafood so definitely review the labels carefully before purchasing to ensure your sauce is vegan-friendly.

2. If you decide to make your own sauce, make sure it is thick. This recipe should come together in minutes without much time needed to reduce or thicken the sauce once the noodles are added.

3. For best results, try cooking in a well-seasoned wok. They get really hot and are large enough to allow for quick, even cooking of the ingredients in the dish. This helps to avoid soggy noodles.

Ingredients You Will Need

Vegan pad thai sauce – I recommend Maesri Pad Thai Sauce which is made in Thailand. I bought it at a local Asian grocery store. It’s also available online but may be more costly than a local store.

Dry rice noodles (medium-sized)
Fried atsuage tofu – This is a preference. Atsuage is deep-fried tofu often used in Japanese cooking. It’s pressed before frying which gives it a firm shape, hence making it perfect for stir-frying.

Since it’s already cooked, it saves the time spent draining, pressing and cooking tofu. I also bought it at the Asian grocery store. If you can’t find it, you can use extra firm tofu. Pressing can improve the texture even more.

Shallots
Garlic
Garlic chives
Bean sprouts
Roasted peanuts
Lime
Oil
Salt

How to Make Vegan Pad Thai

(Step by step instructions. Scroll to the end for the full measurements and more details.)

Soak the noodles in hot water for 5 to 8 minutes or until softened. Drain and set aside.
Heat the oil on a medium-high setting in a large wok or cast-iron frying pan. Add the tofu, shallots and garlic to the pan. Season with salt to taste. Then, stir-fry until the shallots start to brown.
Add the pad thai sauce and noodles. Stir gently and cook until the noodles absorb the sauce.
Toss in the sprouts, chives and half the peanuts in your noodles then remove from heat.
Serve topped with the remaining peanuts, extra chives and a squeeze of lime as a garnish.

Recipe Variations

Switch up your noodles! Pad thai typically calls for medium-sized rice noodles but you can definitely swap these out for thicker or thinner noodles depending on your personal preference.

Even those with peanut allergies can still enjoy this yummy Thai inspired dish. Instead of garnishing with peanuts, use seeds, other nuts or omit altogether.

Storage Suggestions

This dish can be stored in an airtight container or bowl in the refrigerator for up to four days. Just remember to allow your noodles to cool down completely before tossing them in the fridge.

How to Reheat

This dish may be reheated in the microwave, which is quick and easy. Although, this option does cause the Pad Thai to lose a bit of its original texture and flavor.

Another way to reheat is to stir-fry in a frying pan or wok. Add a drop of water and soy sauce as a base then cook until warmed thoroughly. This is definitely my preferred method for heating up any noodle dish.