Go Back
+ servings
5 from 6 votes
Vegan Pad Thai on a Plate with Chopsticks and Water Glass
Vegan Pad Thai
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins

Better than takeout, and on the table in 30 minutes! This vegan pad Thai is packed with flavor, easy enough for a weeknight, but also perfect for special dinners.

Course: Entree
Cuisine: Thai
Keyword: noodles, stir-fry, tofu
Servings: 4
Calories: 507 kcal
Author: Alissa Saenz
For the Sauce
  • 3 tablespoons soy sauce
  • 3 tablespoons brown sugar
  • 2 tablespoons tamarind paste
  • 2 tablespoons water
  • 1 teaspoon sambal oelek, or to taste
  • 2 garlic cloves, minced
For the Stir-Fry
  • 3 tablespoons canola oil, or high-heat oil of choice, divided
  • 1 (14 ounce) package extra firm tofu, drained, pressed and cut into 1-inch cubes
  • 2 cups snap peas
  • 1 medium red bell pepper, cut into strips
  • 1 medium shallot, sliced into strips
  • 3 medium scallions, cut into 1-inch pieces
  • 1 cup bean sprouts
  • 1/4 cup crushed roasted peanuts
  1. Bring a medium pot of water to a boil. Remove it from the heat and submerge the noodles.

  2. Allow the noodles to soak until almost fully softened but still a tiny bit firm at their centers. This should take about 10 minutes, but refer to the package directions.

  3. Drain the noodles in a colander then rinse them well with cold water. Drain them well then return them to the pot.

  4. While the noodles soak, stir the sauce ingredients together in a small bowl. Taste-test the sauce and adjust any seasonings to your liking.

  5. Coat the bottom of a large skillet with 1 tablespoon of oil and place it over medium heat. When the oil is hot, add the tofu in an even layer.

  6. Allow the tofu to cook for about 10 minutes, flipping once or twice to brown the pieces on multiple sides.

  7. Remove the tofu from the skillet and transfer it to a plate.

  8. Add another 2 tablespoons of oil to the skillet and raise the heat to high.

  9. Add the snap peas, bell pepper and shallot to the skillet. Stir-fry the veggies until they become tender-crisp and intensify in color, about 2 minutes.

  10. Push the veggies to the side of the skillet and carefully pour the sauce onto the hot cooking surface. 

  11. Let the sauce bubble up for a minute, then add the noodles and scallions. Stir-fry for about 1 minute, until the sauce thickens up just a bit, flipping the noodles quickly with a spatula to coat them with the sauce.

  12. Add the tofu to the skillet, flip everything a few times to distribute the tofu, and remove the skillet from the heat.

  13. Top the pad Thai with bean sprouts and peanuts. Divide onto plates and serve.

Nutrition Facts
Vegan Pad Thai
Amount Per Serving
Calories 507 Calories from Fat 185
% Daily Value*
Fat 20.6g32%
Saturated Fat 1.8g9%
Sodium 757mg32%
Potassium 442mg13%
Carbohydrates 67g22%
Fiber 3.2g13%
Sugar 11.5g13%
Protein 18g36%
Calcium 150mg15%
Iron 3.1mg17%
* Percent Daily Values are based on a 2000 calorie diet.