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30 Minute Vegan Pad Thai

30 Minute Vegan Pad Thai

This Vegan Pad Thai comes together in less than 30 minutes! It is made with fresh simple ingredients like bean sprouts, garlic, and lime juice.

Is Pad Thai Vegan?

This recipe for Pad Thai is a take of a traditional Pad Thai recipe from Thailand.

Luckily for us, Pad Thai is easy to make vegan!

The main replacement is to use soy sauce in place of fish sauce. All the other sauce ingredients stay the same and you will end up with an equally delicious Pad Thai!

Tips for making this recipe perfectly

  • Use extra-firm tofu and a non-stick pan to fry the tofu. This will make sure it gets nice and crispy and doesn’t stick to your pan.
  • Don’t fully cook your rice noodles before adding them to the pan! They will continue to cook as your stir-fry, so you want them to be slightly firm with a little bite to them.
  • Use a bit of water or vegetable stock to loosen up your Pad Thai if it the noodles start getting stuck together.
  • Eat right away! Pad Thai is best enjoyed straight out of the pan, so don’t let it sit on the table for too long otherwise the noodles will start sticking together.


  • 1/2 pack rice noodles (approx. 7 oz)
  • 1/2 block of extra-firm tofu, cut into small cubes
  • 2 tbsp vegetable oil
  • 1/4 cup-1/2 cup water
  • 1 garlic clove, finely chopped
  • 1 large handful garlic chives (can sub regular chives)
  • 2 tbsp soy sauce (or tamari for gf if needed) 
  • 1 tbsp coconut sugar (can maple syrup or agave)
  • juice of 1/2 lime
  • 1 cup bean sprouts
  • 1 green onion, chopped
  • crushed peanuts, lime & cilantro for serving


  1. Boil the rice noodles in a pot of water until tender, but not too soft (they should still be slightly undercooked. Drain and set aside.Heat the vegetable oil in a non-stick pan on medium high heat then add the tofu and cook for 2-3 minutes on each side until golden brown.
  2. Push the tofu to the side of the pan, turn the heat to medium and add the garlic noodles, garlic chives, soy sauce, coconut sugar and lime juice to the pan.
  3. Slowly add some water to the pan, 1-2 tbsp at a time to prevent the noodles from sticking and allowing to cook fully through.
  4. Turn the heat to low and add the bean sprouts and green onion and mix together.
  5. Top with crushed peanuts, cilantro and a lime wedge to serve.


  • Use extra-firm tofu and a non-stick pan to fry the tofu to get nice crispy tofu that doesn’t stick to the pan. 
  • Don’t fully cook the noodles before adding them to the pan! They will continue to cook as you stir-fry them so you want them to be slightly undercooked before adding them in. 
  • If your noodles start to stick together, use some water or veggie stock to loosen them up. 
  • Pad Thai tastes best if you eat it immediately after cooking!


serving size: 1/3 recipe 
calories: 265 | sugar: 6g | sodium: 600mg | fat: 13g | saturated fat: 2g | carbohydrates: 50g | fiber: 3g | protein: 8g

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