two plates of vegan ad thai with lime and chopsticks on the side.

30-Minute Vegan Pad Thai

This Vegan Pad Thai has a combination of sweet, tangy & spicy flavors that will send your taste buds into overdrive. It's so easy to make & much healthier than the takeout version.
Course Entree
Cuisine Gluten-Free, Thai, Vegan
Keyword Vegan Pad Thai
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 people
Calories 478kcal
Author Melissa | Vegan Huggs


Crispy Tofu

  • 14 ounces extra firm tofu pressed and cut into 3/4-inch cubes (*see note)
  • 2 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 1 1/2 tablespoons grapeseed oil or any oil with high smoke point, more if needed


  • 1/4 cup tamari sauce , low sodium (GF if preferred) Sub soy sauce
  • 1/4 cup agave nectar (sub with maple syrup)
  • 3 tablespoons vegetable broth , low sodium
  • 2 tablespoons rice vinegar
  • 2 tablespoons peanut butter , creamy
  • 1 tablespoon sriracha , more to taste

Pad Thai

  • 8 ounces Pad Thai Noodles
  • 1 tablespoon grapeseed oil or any oil with high smoke point
  • 3-4 green onions , thinly sliced (separate white and green parts)
  • 2 large carrots , julienned (matchstick). (about 1 cup)
  • 3 cloves garlic , minced or crushed
  • 1 cup mung bean sprouts

For Serving (optional)

  • 1/2 cup cilantro , chopped
  • 1/3 cup peanuts , crushed or chopped (measured chopped)
  • 2 limes , cut into wedges


  • Add all the sauce ingredients to a medium bowl and whisk to combine well. Taste and adjust flavor if needed. Set aside.
  • In a large bowl, gently toss the tofu cubes with the corn starch and salt until all sides are coated. Set aside.
  • Cook Pad Thai noodles according to package directions, but reduce the cook time by 1-2 minutes for firmer noodles. Rinse with cold water and drain well. Drizzle with oil to prevent sticking (*see note).
  • Heat up a Wok or Large Skillet over medium-high heat for 1-2 minutes. Once heated add oil and wait until it shimmers. Now add prepared tofu cubes and let them sit for 1-2 minutes to brown. Using tongs, flip to the other side to brown. Continue until all sides are crispy. Remove from heat and place tofu on a paper towel-lined plate. Wipe out wok.
  • Place the wok back on the stove over medium-high heat. Once heated, add the oil and wait for it to shimmer. Now add the white part of the onions (light green parts are ok), carrots, and garlic. Stir fry for 1-2 minutes until slightly softened.
  • Now add the sauce and let it bubble before adding the noodles. Stir to coat and cook the noodles more (about 1-2 minutes).
  • Add the tofu and mung beans. Gently toss to coat. Remove from heat and top with remaining green onions. Serve with peanuts, cilantro and lime wedges if desired. 


* PRESSING TOFU: wrap a block of tofu in a few paper towels and place it on a rimmed plate. Add a cast iron skillet on top (or something equally heavy) and let it drain for about 15 minutes or more. Pat dry to remove excess moisture on the surface. 
* SWEETENER: - you can also use light brown sugar or palm sugar instead of agave. 


Calories: 478kcal | Carbohydrates: 68g | Protein: 7g | Fat: 16g | Saturated Fat: 2g | Sodium: 789mg | Potassium: 403mg | Fiber: 4g | Sugar: 14g | Vitamin A: 6280IU | Vitamin C: 20.7mg | Calcium: 70mg | Iron: 2.9mg