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Vegan pad thai on grey plate with chopsticks. Recipe by Cook Veggielicious

Vegan Pad Thai

This delicious vegan Pad Thai recipe is really quick to make. The rice noodles are mixed with veggies and topped with a tamarind sauce, crunchy peanuts, tofu and lime.
Course Main Course
Cuisine Thai
Keyword vegan pad thai
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 2 people
Author Cook Veggielicious


For the sauce

  • 2 tbsp tamarind paste*
  • 2 tbsp soy sauce
  • 2 tbsp maple syrup or agave syrup
  • Juice one lime
  • 1 tsp seaweed flakes optional

For the Pad Thai

  • 200 g flat rice noodles
  • 1 tbsp sunflower oil
  • 3 spring onions sliced
  • 2 cloves garlic crushed
  • 1 inch piece of ginger peeled and finely chopped
  • 1 red chilli sliced
  • 2 carrots peeled and cut into half moons
  • 1 red pepper finely sliced
  • 400 g pack firm tofu drained and roughly chopped
  • 200 g bean sprouts

To serve

  • 60 g unsalted peanuts
  • 1 lime
  • Fresh coriander finely chopped
  • Salt


To make the sauce

  • Mix the tamarind paste, soy sauce, syrup, lime juice and seaweed flakes (if using) together.

To make the Pad Thai

  • Cook the noodles according to the packet instructions, drain and set aside.
  • Heat the sunflower oil in a wok. Add the spring onion, garlic, ginger and chilli and fry until soft. Stir often.
  • Add the carrots and peppers and continue stir frying until beginning to soften.
  • Add the tofu and as it cooks break it down with the back of a wooden spoon or a masher so that it begins to look a bit like scrambled egg.
  • Finally add the bean sprouts, sauce and cooked noodles. Stir and fry until all warmed through. Take care not to let it stick.

To serve

  • Serve with peanuts, coriander and lime and salt to taste.


*I use tamarind paste from concentrate. If you’re making your own you may need to use more to get the same flavour.