Vegan Pad Thai

Plantiful Palate
Apr 27
4 min read

This vibrant vegan Pad Thai captures the authentic flavours of Thailand with its perfect harmony of tangy, sweet, and savoury elements. The silky peanut-infused sauce coats tender rice noodles, while crisp vegetables and golden tofu add layers of texture and richness. Each bite delivers a balance of umami depth and fresh aromatics, making this dish a true celebration of vegan Thai cuisine.

Inspired by the bustling street food stalls of Bangkok, this vegan thai recipe brings together the essence of traditional Pad Thai with a fully plant-based twist. The bold sauce, crunchy toppings, and perfectly cooked noodles make this dish just as satisfying as its classic counterpart—without any compromise on flavour. Whether you're exploring vegan recipes or searching for lacto vegetarian recipes, this vegan pad thai is a must-try.

Perfect for a weeknight meal, a dinner party, or when you're wondering what to serve vegan guests, this vegan Pad Thai is a show-stopping dish that guarantees to impress. If you're looking for vegan recipes to impress, this restaurant-quality meal is simple to prepare yet packed with dynamic flavours, making it a go-to option for any occasion.

Recipe:

Serves: 4

Preparation time: 20 minutes

Cooking time: 20 minutes

Total time: 40 minutes

Ingredients:

For the Tofu

400 g firm tofu, pressed and cut into cubes
2 tablespoons cornflour
½ teaspoon salt
½ teaspoon black pepper
2 tablespoons vegetable oil

For the Vegan Pad Thai Sauce

4 tablespoons peanut butter (smooth or crunchy)
3 tablespoons soy sauce
1 tablespoon hoisin sauce
1 tablespoon maple syrup or agave nectar
1 tablespoon rice vinegar
1 teaspoon sesame oil
2 cloves garlic, minced
1 teaspoon grated ginger
½ teaspoon chilli flakes (adjust to taste)
100 ml warm water (to thin the sauce)

For the Noodles and Vegetables

300 g rice noodles
1 red bell pepper, thinly sliced
1 carrot, julienned
1 small pak choi, halved
100 g bean sprouts
2 tablespoons vegetable oil

For Garnish

2 spring onions, finely chopped
1 tablespoon sesame seeds
30 g roasted peanuts, crushed
Small handful fresh coriander leaves
Fresh red chilli slices (optional)

Method:

Press the tofu by wrapping it in a clean towel and placing a heavy object on top for about 10 minutes to remove excess moisture. Cut into cubes and toss with cornflour, salt, and black pepper until evenly coated.
Heat 2 tablespoons of vegetable oil in a large frying pan or wok over medium-high heat. Add the tofu cubes in a single layer and fry for 3–4 minutes on each side until golden and crispy. Remove from the pan and set aside.
In a bowl, whisk together the peanut butter, soy sauce, hoisin sauce, maple syrup, rice vinegar, sesame oil, garlic, ginger, and chilli flakes. Gradually add warm water while whisking until the sauce reaches a smooth, pourable consistency.
Cook the rice noodles according to the package instructions, then drain and rinse under cold water to prevent sticking.
In the same pan used for the tofu, heat another tablespoon of vegetable oil over medium heat. Add the sliced red bell pepper, carrot, and pak choi. Stir-fry for 2–3 minutes until slightly tender but still crisp.
Reduce the heat and add the cooked noodles to the pan. Pour in the Pad Thai sauce and toss everything together until well coated. Let it cook for another 1–2 minutes, allowing the sauce to thicken slightly.
Add the crispy tofu back into the pan along with the bean sprouts, gently folding everything together until heated through.
Divide the noodles into serving bowls and garnish with spring onions, sesame seeds, crushed peanuts, fresh coriander, and sliced red chilli if using.
Serve immediately and enjoy this fragrant, flavour-packed vegan Pad Thai.

Additional Tips:

For extra crunch, try pan-frying the tofu twice or air frying it at 200°C for 15 minutes.
Adjust the spice level by increasing or reducing the chilli flakes according to your preference.
If you prefer a thinner sauce, add more warm water until it reaches the desired consistency.
Swap peanut butter for almond or cashew butter for a different nutty flavour.

Allergy information / alternatives:

Gluten-free: Use tamari instead of soy sauce and ensure the hoisin sauce is gluten-free.
Nut-free: Replace peanut butter with sunflower seed butter and omit crushed peanuts.
Low-sodium: Use a reduced-sodium soy sauce or dilute it with water.

Nutritional Information (per serving):

Calories: ~480 kcal
Protein: ~20 g
Fat: ~18 g
Carbohydrates: ~60 g
Sugar: ~10 g
Salt: ~2 g

Note: The nutritional information provided is approximate and may vary based on the specific ingredients used and their proportions.

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