Dinner

Vegan Pad Thai Recipe

Name: Vegan Pad Thai Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Thai
Ingredients: 8 ounces pad thai noodles; 1 red bell pepper, thinly sliced; 2 carrots, shredded or julienned; 1/2 to 1 cup bean sprouts; 3 green onions, chopped (separate white and green parts); 3 cloves garlic, minced; 2 tablespoons olive oil; 1/2 block extra firm tofu; 1/4 teaspoon garlic powder; 1/4 teaspoon turmeric; 1/2 teaspoon salt; 1 tablespoon oil (for sautéing tofu); 3 tablespoons low sodium soy sauce or tamari; 2 tablespoons light brown sugar; 1 tablespoon rice vinegar; 1 tablespoon lime juice; 2 teaspoons toasted sesame oil; 1 tablespoon hot sauce (adjust to taste); 2 tablespoons creamy peanut butter (low or no salt); Remaining chopped green onions; Crushed peanuts; Cilantro

ByRafael Mansero October 31, 2025October 31, 2025

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Introduction

Vegan Pad Thai is a delicious and satisfying plant-based twist on the classic Thai street food favorite. Packed with vibrant vegetables, scrambled tofu, and a flavorful peanut sauce, this dish is perfect for a quick weeknight dinner or a casual gathering.

A white bowl filled with a colorful noodle dish sits on a white marbled surface, topped with chopped peanuts, green herbs, and small yellow scrambled egg pieces. The noodles are thick and light brown, mixed with bright orange carrot strips and red bell pepper slices, all lightly coated in sauce. On the side inside the bowl is a wedge of lime, showing a fresh green color. Two wooden chopsticks rest diagonally across the bowl's top edge. In the background, parts of two more white bowls with the same dish are slightly visible. photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 ounces pad thai noodles
1 red bell pepper
2 carrots
1/2–1 cup bean sprouts
3 green onions, chopped
3 cloves garlic, minced
2 tablespoons oil (olive oil recommended)
1/2 block extra firm tofu
1/4 teaspoon garlic powder
1/4 teaspoon turmeric
1/2 teaspoon salt
3 tablespoons low sodium soy sauce or tamari
2 tablespoons light brown sugar
1 tablespoon rice vinegar
1 tablespoon lime juice
2 teaspoons toasted sesame oil
1 tablespoon hot sauce (adjust to taste)
2 tablespoons creamy peanut butter (low or no salt)

Instructions

Step 1: Bring a large pot of water to a boil and cook the pad thai noodles according to the package instructions. Drain and set aside.
Step 2: Shred or julienne the carrots and thinly slice the red bell pepper. In a sauté pan, heat 2 tablespoons of oil over medium heat. Add the carrots, bell pepper, the white parts of the chopped green onions, bean sprouts, and minced garlic.
Step 3: Sauté the vegetables for 5–7 minutes, until the bell peppers soften and the garlic turns lightly golden. Transfer the cooked veggies to a bowl and set aside. The pan will be reused for the tofu.
Step 4: Cut the tofu in half and wrap the half you will use in a towel, gently pressing to remove excess moisture. Crumble the tofu with your hands or mash with a fork until it resembles scrambled eggs.
Step 5: Heat a bit of oil in the same pan and add the crumbled tofu along with garlic powder, turmeric, and salt. Sauté for about 5 minutes until warmed through and slightly browned.
Step 6: In a bowl, whisk together soy sauce, light brown sugar, rice vinegar, lime juice, toasted sesame oil, hot sauce, and creamy peanut butter until smooth. Taste and adjust any flavors as desired.
Step 7: Combine the cooked noodles, sautéed vegetables, and sauce in a large bowl or pan. Toss thoroughly to evenly coat everything in the sauce.
Step 8: Gently fold in the scrambled tofu. Serve garnished with the remaining chopped green onions, crushed peanuts, and fresh cilantro if you like.

Tips & Variations

Use tamari for a gluten-free version of this dish.
Add crushed peanuts or cashews on top for extra crunch and flavor.
Adjust the hot sauce amount to control spice levels according to your preference.
Swap out vegetables for what you have on hand, such as snap peas or broccoli florets.

Storage

Store leftover Vegan Pad Thai in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium-low heat, adding a splash of water or oil to prevent sticking. This dish can also be frozen, but note that some vegetables may become softer upon thawing.

How to Serve

In the center, a white bowl holds a colorful noodle dish with three main layers: the base is light beige noodles mixed with orange and red bell pepper slices, the middle layer has chopped green herbs scattered throughout, and the top is sprinkled with crushed peanuts and a bright lime wedge on the side. Two brown wooden chopsticks rest on the bowl’s edge. Surrounding the main bowl on a white marbled surface are two smaller bowls filled with finely chopped green herbs and red chili flakes, as well as two lime wedges. Part of two more white bowls carrying the same noodle dish can be seen on the top right and bottom right corners. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of noodles?

Yes, rice noodles are traditional, but you can substitute with other types such as soba or even spaghetti in a pinch. Just adjust cooking time accordingly.

Is this recipe suitable for gluten-free diets?

It can be made gluten-free by using tamari instead of soy sauce and ensuring your noodles are made from rice or other gluten-free grains.

Rafael Mansero