Why You’ll Love This Recipe

Plant-Based Pad Thai is a flavorful and satisfying dish that brings together the bold, tangy, and slightly sweet flavors of traditional Thai cuisine without any animal products. Made with rice noodles, tofu, and a vibrant sauce, this vegan version is packed with vegetables and plant-based protein. It’s perfect for a weeknight dinner or a meatless meal that doesn’t compromise on taste or texture.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

rice noodlessesame oilfirm tofugarlicshallotscarrotsbell peppersbean sproutsgreen onionspeanutsfresh cilantrolime wedges

For the sauce:

tamarind paste soy sauce maple syrup rice vinegar chili garlic sauce (or sriracha) water

directions

Cook rice noodles according to package instructions, then rinse with cold water and set aside.

Press and cube the tofu, then pan-fry in sesame oil until golden brown on all sides. Set aside.

In a large pan or wok, heat sesame oil over medium heat. Add minced garlic and finely chopped shallots, and sauté until fragrant.

Add julienned carrots and sliced bell peppers, cooking for 3-4 minutes until slightly tender.

Stir in the prepared rice noodles and cooked tofu.

In a small bowl, whisk together tamarind paste, soy sauce, maple syrup, rice vinegar, chili garlic sauce, and a bit of water to make the sauce.

Pour the sauce over the noodle mixture and toss to coat everything evenly. Cook for another 2-3 minutes.

Turn off the heat and stir in bean sprouts and sliced green onions.

Serve hot, garnished with crushed peanuts, fresh cilantro, and lime wedges.

Servings and timing

This recipe yields approximately 4 servings.Preparation time: 15 minutesCooking time: 15 minutesTotal time: 30 minutes

Variations

Use tempeh or seitan instead of tofu for a different plant-based protein.

Add mushrooms or broccoli for extra vegetables.

Swap tamarind paste with lime juice if unavailable.

Top with vegan scrambled egg made from chickpea flour or tofu.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.Reheat in a skillet over medium heat with a splash of water or oil to prevent sticking.Microwave reheating is also fine, stirring halfway through.

FAQs

Is tamarind paste essential?

It adds authenticity, but lime juice with a bit of sugar can substitute in a pinch.

Can I make this gluten-free?

Yes, use gluten-free soy sauce or tamari and ensure your noodles are gluten-free.

Is this dish spicy?

It can be mild or spicy, depending on the amount of chili sauce used.

Can I meal prep this?

Yes, store the sauce and noodles separately, then combine and heat when ready to serve.

Can I skip the peanuts?

Yes, use cashews or leave them out entirely if needed due to allergies.

Conclusion

Plant-Based Pad Thai delivers all the vibrant flavors of the original dish in a wholesome, animal-free version. With its colorful vegetables, tangy sauce, and satisfying texture, it’s a go-to meal for anyone looking to enjoy a Thai classic with a plant-based twist. Quick, customizable, and utterly delicious, it’s sure to become a regular in your rotation.