• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Vegan Heaven

  • Home
  • Recipes
  • Going Vegan
  • About
    • About Me
    • Impressum
    • Privacy Policy
menu icon
go to homepage
search icon
Homepage link
  • Home
  • Recipes
  • About Me
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Tumblr
    • Twitter
  • ×
    • a grey plate with black bean pasta with bell pepper, lime wedges, and fresh cilantro on a wooden board
      Black Bean Pasta
    • yellow curry with bell pepper and carrots over brown rice in a grey bowl
      Yellow Curry
    • a blue and white bowl with millet porridge with a spoon with a pear and a cup of coffee in the background
      Millet Porridge
    • turmeric energy balls in a blue bowl with a glass of smoothie in the background
      Ginger Turmeric Energy Balls
    • a cast iron skillet with pasta with bell pepper on a white wooden board
      Vegan Pasta Rasta
    • Vegan Lentil Soup in two white and brown pots on a marble counter top with a spoon and bread on the side
      Vegan Lentil Soup
    • Vegan Parmesan cheese in a glass jar with a white spoon on a wooden board
      Vegan Parmesan Cheese
    • vegan dal with rice in a white bowl with a spoon on a marble countertop
      Red Lentil Dal
    • a pot with one pot pasta with leek and tofu on a marble countertop
      One Pot Pasta with Leek and Smoked Tofu
    • a cast iron pan with Tuscan pasta with sun-dried tomatoes and spinach on a white wooden board
      Vegan Tuscan Pasta
    • vegetable biryani in a white pan on a wooden board with parsley and mint in the background
      Vegetable Biryani
    • five vegan zucchini bread slices on a marble counter top with more zucchini bread on a wooden board in the background and chocolate chips on the side
      Vegan Zucchini Bread

    Vegan Pad Thai

    Published: May 7, 2019 · Modified: Jul 11, 2020 by Sina · This post may contain affiliate links · 9 Comments

    12.7K shares
    • Facebook45
    Jump to Recipe Print Recipe

    This vegan Pad Thai with crispy tofu and vegetables makes the perfect weeknight dinner! It’s super easy to make, packed with flavor, and it’s ready in just 30 minutes. You will never want to eat take-out again! 

    Vegan Pad Thai on a white plate with limes in the background and a hand picking up some noodles with chop sticks

    I absolutely love Thai food! I still love to remember our trips to Thailand during which we ate vegetable Pad Thai right at the beach! So of course I also needed a vegan version of the Thai classic I could make at home. And it turned out sooo delicious! The best part is the super crispy oven-baked tofu and the flavorful sauce! 

    Is Pad Thai Vegan?

    No, pad Thai is usually not vegan. It is often stir-fried with eggs and the sauce contains fish sauce and dried shrimps. However, it’s definitely possible to order vegan Pad Thai. Just ask the cook to make it without eggs and fish sauce.

    Many restaurants can easily replace the fish sauce with soy sauce for a vegan version of of Pad Thai without affecting the taste of the dish too much.

    And of course you can always make your own vegan Pad Thai at home! 

    Vegan Pad Thai on a white plate with lime wedges and chili cut into rings on top

    What You Need For This Vegan Pad Thai Recipe 

    I know the ingredient list might seem a bit long at first sight, but many of the ingredients are just spices or basic ingredients like garlic, ginger, sugar, and pepper. You should be able to find all of the ingredients for this vegetable Pad Thai in any well-stored supermarket. 

    The only exception is the tamarind paste, which you can buy online or in Asian supermarkets. I listed it as optional as the recipe is still super delicious without it. But it’s definitely more authentic with the tamarind paste. 

    You need: 

    • rice noodles
    • firm tofu
    • broccoli
    • bell pepper
    • whole baby corn cobs
    • garlic
    • green onions
    • ginger
    • soy sauce or tamari
    • sesame oil
    • lime juice
    • rice vinegar
    • smooth peanut butter
    • sambal olek or sriracha (or other chili paste)
    • tamarind paste (optional) 
    • ground ginger
    • black pepper
    • brown sugar or coconut sugar 
    • fresh cilantro
    • roasted peanuts

    As always, you can find the full ingredient list and the recipe instructions in a separate recipe box at the end of this post. 

    broccoli, baby corn, carrot sticks, red bell pepper sticks, tofu cubes, and vegan Pad Thai sauce in small bowls on a marble countertop

    Vegan Pad Thai Sauce 

    The vegan Pad Thai sauce I used for this dish is super simple. All you have to do is combine all of the ingredients in a small bowl and stir well. Then you just add it to the cooked vegetables, rice noodles, and baked tofu cubes. 

    For the sauce I used: 

    • soy sauce
    • lime juice
    • rice vinegar
    • smooth peanut butter (unsweetened)
    • sambal olek, sriracha, or other chili paste
    • tamarind paste (optional but recommended) 
    • ground ginger
    • black pepper
    • brown sugar or coconut sugar 

    Vegan Pad Thai sauce in a blue and white bowl with a small spoon on a marble countertop

    How To Make Vegan Pad Thai

    The recipe for this vegetarian Pad Thai is pretty easy. All in all, it’s ready in just 30 minutes! 

    a collage of four step-by-step photos of the preparation of baked tofu cubes for vegan Pad Thai

    STEP 1: Preheat your oven to 350 °F. Start by making the oven-baked crispy tofu. Cut the tofu into cubes. Place them in a bowl and add the sesame oil and the soy sauce. Stir well. Then add the corn starch. Make sure all cubes are covered in corn starch. Line a baking sheet with parchment paper and place the tofu cubes on top. Bake for 25 minutes, tossing halfway. 

    STEP 2: Cook the rice noodles according to the instructions on the package. 

    STEP 3: Heat some oil in a large non-stick pan or wok. Add the garlic, the green onions, the ginger, and the chili and cook for 2-3 minutes. 

    four step-by-step photos of the preparation of vegan Pad Thai

    STEP 4: Add the broccoli, the carrots, the baby corn, and the bell pepper. Cook for 7-8 minutes stirring frequently. 

    STEP 5: In the meantime, make the sauce. Combine the soy sauce, lime juice, rice vinegar, peanut butter, chili paste, ground ginger, black pepper, tamarind paste, and brown sugar in a bowl and stir well. 

    vegetables for vegan Pad Thai in a large black pan with a wooden spoon on a marble countertop

    STEP 6: Add the cooked noodles and the sauce to the vegetables and stir well. Cook for another 1-2 minutes until heated through. Then add the baked tofu cubes. Serve with lime wedges, freshly chopped cilantro, and peanuts. 

    Vegan Pad Thai in a black pan with a wooden spoon on a marble countertop

    Vegan Pad Thai – FAQs:

    Is Vegan Pad Thai Gluten-Free?

    This vegan Pad Thai can easily be made gluten-free. As you’re using rice noodles, the base of this dish is naturally gluten-free. The only change you have to make to make this vegan Pad Thai gluten-free is using tamari instead of soy sauce. 

    Is Vegan Pad Thai Healthy?

    Yes, vegan Pad Thai is pretty healthy. It’s packed with fresh vegetables (broccoli, carrots, corn, and bell pepper) and tofu, which is a great source of protein. Besides, the natural peanut butter also provides nutrients and protein.

    If you want to make this vegetable Pad Thai even healthier, you can use brown rice noodles instead of regular rice noodles. Or if you can’t find them you could also use brown rice spaghetti. 

    Vegan Pad Thai on a white plate with chopsticks, peanuts, and two limes on the side

    Recipe Tips and Substitutions 

    • Make sure to use firm tofu for this recipe. I love super crispy tofu that is made in the oven. So while you cook your Pad Thai on the stovetop, the tofu is cooking up nicely in the oven. 
    • If you want to make this dish gluten-free, make sure to replace the soy sauce with tamari. That’s all you have to do. 
    • Are you allergic to peanuts? You could also replace the peanut butter with other nut butter like almond butter or cashew butter. Just note that this will change the flavor a bit. However, it’s a great and easy way to make this recipe allergy-friendly! And it still tastes amazing. 
    • Feel free to use other vegetables in this recipe. Baby bok choi and bean sprouts also work really well. 
    • You can store any leftovers in the fridge for about 2-3 days in an airtight container. However, the noodles will stick together a bit. But it will still be delicious!

    More Asian-Inspired Vegan Recipes You Might Like: 

    • Vegan Sushi 
    • Vegetable Chow Mein 
    • Poke Bowl with Watermelon “Tuna”
    • Vegan Pho 
    • Yaki Udon
    • Congee (Rice Pudding) 
    • 50 Amazing Vegan Asian Recipes 

    I Love To Hear From You!

    I hope you like this vegan Pad Thai recipe as much as we do around here.

    If you give it a try, I’d love to know what you think about it. Just leave me a comment and a star rating below. Your comments really make my day!

    You like my recipes and want to see more? Then follow me on Facebook, Instagram, or Pinterest! 

    Sina

    Vegan Pad Thai

    This vegan Pad Thai with crispy tofu and vegetables makes the perfect weeknight dinner! It's super easy to make, packed with flavor, and it's ready in just 30 minutes. You will never want to eat take-out again
    4.90 from 19 votes
    Print Pin Rate
    Course: Entrée, Main Course
    Cuisine: Thai
    Prep Time: 5 minutes mins
    Cook Time: 25 minutes mins
    Total Time: 30 minutes mins
    Servings: 4 servings
    Calories: 324kcal
    Author: Sina

    Ingredients

    For the vegan Pad Thai:

    • 7 oz rice noodles
    • 2 cups broccoli florets
    • 1 red bell pepper, thinly sliced
    • 1 carrot, thinly sliced
    • 3/4 cup baby corn cobs
    • 2 cloves of garlic, minced
    • 3 green onions, cut into rings
    • 1 piece of fresh ginger (about 1 inch)

    For the vegan Pad Thai sauce:

    • 4 tablespoons soy sauce
    • 2 tablespoons fresh lime juice
    • 2 tablespoons rice vinegar
    • 2 tablespoons smooth peanut butter
    • 1 tablespoon sambal olek, sriracha, or other chili paste
    • 1/2 teaspoon ground ginger
    • 2 teaspoons brown sugar/ coconut sugar
    • 1 tablespoon tamarind paste (optional)
    • black pepper

    For the crispy oven-baked tofu:

    • 7 oz firm or extra-firm tofu
    • 1 teaspoon sesame oil
    • 2 teaspoons soy sauce
    • 1 tablespoon corn starch

    To serve:

    • lime wedges
    • freshly chopped cilantro
    • roasted peanuts

    Instructions

    • Preheat your oven to 350 °F. Start by making the oven-baked crispy tofu. Cut the tofu into cubes. Place them in a bowl and add the sesame oil and the soy sauce. Stir well. Then add the corn starch. Make sure all cubes are covered in corn starch. Line a baking sheet with parchment paper and place the tofu cubes on top. Bake for 25 minutes, tossing halfway. 
    • Cook the rice noodles according to the instructions on the package. 
    • Heat some oil in a large non-stick pan or wok. Add the garlic, the green onions, the ginger, and the chili and cook for 2-3 minutes. 
    • Add the broccoli, the carrots, the baby corn, and the bell pepper. Cook for 7-8 minutes stirring frequently. 
    • In the meantime, make the sauce. Combine the soy sauce, lime juice, rice vinegar, peanut butter, chili paste, ground ginger, black pepper, tamarind paste, and brown sugar in a bowl and stir well.
    • Add the cooked noodles and the sauce to the vegetables and stir well. Cook for another 1-2 minutes until heated through. Then add the baked tofu cubes. Serve with lime wedges, freshly chopped cilantro, and peanuts. 

    Notes

    • Make sure to use firm tofu for this recipe. I love super crispy tofu that is made in the oven. So while you cook your Pad Thai on the stovetop, the tofu is cooking up nicely in the oven. 
    • I used tamarind paste for the vegan Pad Thai sauce, which you can buy online or in Asian supermarkets. I listed it as optional as the recipe is still delicious without it. But it's definitely more authentic with the tamarind paste.
    • If you want to make this dish gluten-free, make sure to replace the soy sauce with tamari. That's all you have to do. 
    • Are you allergic to peanuts? You could also replace the peanut butter with other nut butter like almond butter or cashew butter. Just note that this will change the flavor a bit. However, it's a great and easy way to make this recipe allergy-friendly! And it still tastes amazing. 
    • Feel free to use other vegetables in this recipe. Baby bok choi and bean sprouts also work really well. 
    • You can store any leftovers in the fridge for about 2-3 days in an airtight container. However, the noodles will stick together a bit. But it will still be delicious!

    Nutrition

    Calories: 324kcal | Carbohydrates: 64g | Protein: 9g | Fat: 4g | Sodium: 1163mg | Potassium: 446mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1430IU | Vitamin C: 86.2mg | Calcium: 46mg | Iron: 1.8mg
    Tried this recipe?Mention @_veganheaven_ or tag #veganheaven!
    Rate the recipe!If you like this recipe, please leave a good rating! This will help other readers.

    More Recipes

    • a white bowl with green bean salad with tomatoes and kidney beans on a wooden board
      Green Bean Salad
    • a grey bowl with spinach tomato pasta on a wooden board
      Spinach Tomato Pasta
    • a grey bowl with brown rice, lettuce, guacamole, and sofritas with a fork
      Sofritas
    • a lemon olive oil cake on a marble board with a bowl of strawberries in the background
      Lemon Olive Oil Cake

    Reader Interactions

    Comments

    1. Debbie

      May 16, 2023 at 3:40 am

      5 stars
      So delicious! My whole family loved it, even my picky grandson! Will be making this again and again!

      Reply
    2. Daniel

      January 12, 2023 at 1:27 am

      5 stars
      One of our favorites, prepared exactly as written. Goes together quickly and leftovers, if there are any, are just as tasty.

      Reply
    3. Amber

      September 19, 2022 at 12:41 am

      5 stars
      Made this and it was amazing. I didn’t have broccoli and substituted asparagus. Thanks for the amazing recipe.

      Reply
    4. Laurel

      December 11, 2020 at 1:17 am

      5 stars
      So delicious! Love the crispy baked tofu. I used frozen, pressed tofu which made it even chewier. I also left out the peanut butter and it still had so much flavor. I added Annie’s vegan whorchester sauce because I didn’t have tamarind paste.

      Reply
    5. Hayley

      June 21, 2020 at 11:11 am

      5 stars
      This is such a delicious recipe – thank you, I’ve made it twice as meal prep for myself now (so 8 meals) highly rated, yum.

      Reply
    6. Tracy

      February 11, 2020 at 1:14 am

      No chili in the ingredient list. Very good recipe.

      Reply
    7. Julie

      February 03, 2020 at 1:17 am

      5 stars
      Easy and delicious!

      Reply
    8. Kimberly

      January 08, 2020 at 1:13 am

      5 stars
      This is my favorite Pad Thai recipe I’ve made at home. Thank you for sharing!!! My dog walker (Who is vegan) came in while it was cooking and had to have a taste. She said she went to the grocery after to make it.

      Reply
    9. Amber

      May 17, 2019 at 10:27 am

      5 stars
      Looks so delicious. Will definitely give this a try!

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Tumblr
    • Twitter
    Sina-Veganheaven

    Hi, I'm Sina and this is my recipe blog where I share heavenly simple and sinfully delicious vegan recipes.

    Popular Recipes

    • Lemon Spaghetti with Spinach
      Lemon Spaghetti with Spinach (One Pot)
    • One Pan Mexican Quinoa in a black pot on a white wooden countertop with limes and parsley on the side
      One Pan Mexican Quinoa
    • a hand eating roasted chickpeas out of a small white bowl on a marble counter top
      Roasted Chickpeas
    • Thai Pineapple Fried Rice Recipe (Vegan)
      Thai Pineapple Fried Rice Recipe (Vegan)
    • Vegan meatballs with Spaghetti
      Vegan Meatballs with Spaghetti
    • Creamy Vegan One Pot Pasta (Asian Style)
      Creamy Vegan One Pot Pasta (Asian Style)

    Grilling

    • six grilled vegetable kabobs on a white plate on a marble countertop sprinkled with fresh herbs
      Vegetable Kabobs
    • Black Bean Patties (Vegan & Grillable)
      Vegan Black Bean Burgers (Grillable!)
    • Vegan Potato Salad with Pickles in a Bowl
      Vegan Potato Salad
    • a hand dipping a piece of bread into a bowl of vegan dip
      Creamy Vegan Dip with Dates
    • two tofu vegetables skewers with pineapple and red bell pepper on a plate with brown rice
      Tofu Vegetable Skewers
    • a stack of lentil burgers on a white plate with a bowl of salad in the background
      Lentil Burgers
    Sina Weber, Blogger

    About Sina

    As a mom of twins, I know how busy life can be. So if you're looking for easy and quick vegan recipes the whole family loves, this is the right place for you!

    Learn more about me →

    Popular Recipes

    • Lemon Spaghetti with Spinach
      Lemon Spaghetti with Spinach (One Pot)
    • One Pan Mexican Quinoa in a black pot on a white wooden countertop with limes and parsley on the side
      One Pan Mexican Quinoa
    • a hand eating roasted chickpeas out of a small white bowl on a marble counter top
      Roasted Chickpeas
    • Thai Pineapple Fried Rice Recipe (Vegan)
      Thai Pineapple Fried Rice Recipe (Vegan)
    • Vegan meatballs with Spaghetti
      Vegan Meatballs with Spaghetti
    • Creamy Vegan One Pot Pasta (Asian Style)
      Creamy Vegan One Pot Pasta (Asian Style)

    Healthy Recipes

    • Greek Pasta Salad in a Bowl with a Salad Server
      Greek Pasta Salad with Easy Greek Vinaigrette
    • a white bowl with quinoa black bean salad on a marble countertop with limes in the background
      Quinoa Black Bean Salad
    • a grey bowl with brown rice, lettuce, guacamole, and sofritas with a fork
      Sofritas
    • Chickpea Salad in a white bowl with a wooden spoon and two lemons in the background
      Vegan Chickpea Salad
    • Vegan Pad Thai on a white plate with limes in the background and a hand picking up some noodles with chop sticks
      Vegan Pad Thai
    • Easy Vegan Chickpea Curry with Potatoes
      Easy Vegan Chickpea Curry

    Footer

    Impressum/Legal Notice
    Privacy Policy
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Tumblr
    • Twitter

    Affiliate Disclaimer:

    Some posts may contain affiliate links, which means that if you click on one of the product links and actually decide to buy it, I’ll receive a small percentage of the total price - of course this does not cause any extra costs for you. I only recommend products that I personally love and use regularly.

    Copyright © 2025 by Vegan Heaven · Privacy Policy