This easy vegan Pad Thai is cozy, comforting, and bursting with flavor. It has that perfect balance of salty, tangy, sweet, and just a touch of heat. The creamy peanut-lime sauce clings to the noodles beautifully, while the crispy tofu and fresh veggies keep things light but filling.
If you’re craving something quick, satisfying, and full of texture, this one’s for you. It comes together in about 30 minutes with pantry-friendly ingredients, and it’s super customizable depending on what you have on hand.
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Why you’ll love this vegan Pad Thai
- Balanced and satisfying without feeling heavy
- High in plant-based protein from the tofu
- No hard-to-find ingredients or complicated steps
- Easy to make gluten-free or soy-free
- Comes together in one pan
- Works for lunch, dinner, or meal prep
- A flavorful twist on takeout that feels homemade and fresh
Tools
No special tools needed here, just a few kitchen basics:
- Cutting board and knife
- Basic measuring cups and spoons and a kitchen scale
- Medium to large non-stick skillet
- Tongs or a wooden spoon for tossing
- Mixing bowl (for the sauce)
- Pot for boiling the noodles
- Air fryer (optional, for crispy tofu without much oil). If you don’t have an air fryer, pan-frying the tofu works great too.
Ingredients
As usual, you'll find the complete recipe card, including ingredient amounts and instructions, at the bottom of this post. Keep on reading for more details, or jump straight to the recipe.
- Rice noodles: These are light, naturally gluten-free, and ideal for soaking up the sauce. Any flat rice noodle will work here.
- Tofu: Extra firm tofu holds its shape and crisps up nicely. We season it before cooking to build flavor from the start.
- Soy sauce: Adds umami depth to both the tofu and the sauce. Use tamari or coconut aminos if you need a gluten-free version.
- Sriracha: Optional, but a little heat makes the sauce pop. Add more if you love spice.
- Broccoli and carrot: These veggies add crunch, color, and nutrients. You can swap them out for whatever you have—bell pepper, snow peas, or cabbage all work.
- Garlic: Just enough to make the whole pan smell amazing.
- Lime juice: Brightens the sauce and balances the richness of the peanut butter.
- Coconut sugar: Adds a gentle sweetness. You can use brown sugar if that’s what you have.
- Peanut butter: Makes the sauce creamy and slightly nutty. It ties everything together.
- Rice vinegar: Gives the sauce a little tang and helps it cling to the noodles.
- Water: Helps loosen the sauce so it coats everything evenly.
How to make this recipe (Visual walkthrough)
Cook the rice noodles according to package instructions. Drain and set aside.
Cut the tofu into cubes. Toss with 1 tablespoon soy sauce and sriracha. Cook in a skillet (or air fryer) with a drizzle of oil until golden and crispy. Remove and set aside.
Prepare the sauce by mixing all ingredients until smooth and well combined. Set aside.
In the same skillet used for the tofu, sauté the garlic for 30 seconds. Add the broccoli and carrots. Cover and cook over medium-low heat for 3–4 minutes, until the broccoli is bright green but still firm.
Add the noodles, tofu, and sauce to the skillet.
Toss everything together and cook for 2–3 more minutes, until well combined and heated through.
Substitutions & Variations
This recipe is super easy to adapt. Here are a few ideas:
Allergies or dietary needs:
- Soy-free: Use coconut aminos instead of soy sauce, and swap the tofu for chickpeas or edamame.
- Nut-free: Use sunflower seed butter or tahini instead of peanut butter.
- Gluten-free: Use tamari or gluten-free soy sauce. Rice noodles are naturally gluten-free, so you're good there.
Creative twists:
- Add a spoonful of chili crisp for heat and crunch.
- Swap out veggies based on what’s in season.
- Add fresh bean sprouts or shredded red cabbage at the end for extra texture.
Storage
Got leftovers? Here’s how to keep them fresh:
- Fridge: Store in an airtight container for up to 3 days. Reheat in a pan with a splash of water or oil.
- Freezer: Not recommended. The noodles and tofu don’t freeze well and can get mushy when thawed.
PRO TIP: Make a double batch of the sauce and keep it in the fridge for quick weekday meals.
Top tips for great vegan Pad Thai
- Don’t overcook the noodles. They should be tender but not falling apart.
- Cook the tofu until it’s golden and a little crispy, it adds so much texture.
- Don’t skip the lime juice. That splash of acid brings everything into balance.
- Add water to the sauce gradually until it’s pourable.
- Always taste and adjust. Every peanut butter and soy sauce brand is a little different.
FAQ
Traditional Pad Thai often includes fish sauce, eggs, or shrimp, so it's not vegan by default. This version skips all that without sacrificing flavor.
You can prep the sauce and tofu in advance, but the noodles are best cooked right before serving. They tend to clump if stored too long.
Toss them with a little oil after draining if you're not using them right away. Once mixed with the sauce, they’ll loosen up again.
Extra firm tofu works best because it holds its shape. If yours is on the softer side, press it for 15–20 minutes before cooking.
Yes! Try sunflower seed butter or tahini for a nut-free version. The flavor will change slightly, but it’ll still be delicious.
Absolutely. Red bell pepper, snap peas, mushrooms, or baby spinach would all work well.
Any flat rice noodle is great, but even ramen noodles or soba can work if that’s what you have on hand.
Not at all, but feel free to skip the sriracha or add more depending on your heat preference.
More comforting meals? Try these out next:
Recipe
EASY VEGAN PAD THAI WITH TOFU
INGREDIENTS
For the noodles:
- 150 g rice noodles*
- 1 block (450 g) extra firm tofu
- 1 tablespoon soy sauce
- 1 teaspoon sriracha, optional, to taste
- 2 cups (150 g) broccoli florets, cut into long pieces
- 1 cup (120 g) carrot, thinly sliced into strips
- 2 cloves (8 g) garlic, finely chopped
For the sauce:
- ¼ cup soy sauce, or tamari for gluten-free
- 2 tablespoon lime juice
- 2 tablespoon (24 g) coconut sugar , or brown sugar
- 2 tablespoon (32 g) peanut butter
- 2 teaspoon rice vinegar
- 2–3 tablespoon water, adjust to desired consistency
INSTRUCTIONS
- Cook the rice noodles according to package instructions. Drain and set aside.
- Cut the tofu into cubes. Toss with 1 tablespoon soy sauce and sriracha. Cook in a skillet (or air fryer) with a drizzle of oil until golden and crispy. Remove and set aside.
- Prepare the sauce by mixing all ingredients until smooth and well combined. Set aside.
- In the same skillet used for the tofu, sauté the garlic for 30 seconds. Add the broccoli and carrots. Cover and cook over medium-low heat for 3–4 minutes, until the broccoli is bright green but still firm.
- Add the noodles, tofu, and sauce to the skillet.
- Toss everything together and cook for 2–3 more minutes, until well combined and heated through.
- Serve hot, topped with toasted sesame seeds if desired.
NOTES
- You can use any kind of asian noodles.
- You can add crushed peanuts, fresh cilantro, or a squeeze of lime on top for extra flavor.
- Make it spicy by adding more sriracha or chili flakes to the sauce.
- For a soy-free version, use coconut aminos or tamari instead of soy sauce.
NUTRITION
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