Easy Vegan Pad Thai
Sometimes you crave something bold, tangy, and just a little indulgent, and vegan Pad Thai is the answer. This classic Thai-inspired noodle dish is full of flavour thanks to its balance of tamarind, lime, garlic, and a touch of sweetness. Tossed with rice noodles, crunchy vegetables, and crispy tofu, it is a dish that feels fresh, vibrant, and deeply satisfying.
What makes Pad Thai special is the contrast in every bite – the chewy noodles, crisp vegetables, soft tofu, and crunchy peanuts all come together in perfect harmony. It is one of those recipes that feels just as good for a weeknight dinner as it does for impressing friends.
The sauce is the heart of this dish, and once you learn how simple it is to make, you will want to use it again and again.
Storage & Leftovers
Best enjoyed fresh, but leftovers can be refrigerated for 1–2 days. Reheat in a pan with a splash of water.
Ingredient Swaps & Variations
– Swap tofu for tempeh or edamame.
– Add bean sprouts or shredded carrots for more crunch.
– Adjust spice with chilli flakes or sriracha.
Serving Suggestions
Top with roasted peanuts, lime wedges, and fresh coriander.
Mini FAQ
Q: Can I make this gluten-free?
A: Yes, just use tamari instead of soy sauce.
Q: Can I skip the tamarind?
A: Lime juice and a little extra sugar can substitute in a pinch.
Easy Vegan Pad Thai
Ingredients
- 200 g rice noodles (flat)
- 200 g firm tofu, cubed
- 1 cup beansprouts
- 1 small carrot, julienned
- 2 tbsp rapeseed oil
- 2 tbsp tamarind paste
- 2 tbsp soy sauce or tamari
- 1½ tbsp maple syrup or sugar
- 1 tbsp lime juice
- 2 tbsp roasted peanuts, chopped
- 2 tbsp fresh coriander, chopped
- Chilli flakes & extra lime, to serve
Instructions
- Soak/soften noodles as per pack; drain.
- Whisk tamarind, soy, maple, and lime into a sauce.
- Stir-fry tofu in oil until golden; add carrot, then noodles and sauce; toss 1–2 mins.
- Fold in beansprouts. Plate and top with peanuts, coriander, chilli and lime.
