Vegan Pad Thai with Crispy Tofu & Savory Peanut Sauce

Description

This Vegan Pad Thai is a comforting, restaurant-style dish made entirely at home with simple, wholesome ingredients. Just like the image, it features tender rice noodles, golden pan-seared tofu cubes, and a deeply flavorful sauce that clings to every strand. Finished with crushed peanuts, fresh herbs, and a gentle chili kick, this dish balances sweet, salty, tangy, and umami flavors beautifully.

Unlike takeout versions that rely heavily on oil or refined sugar, this homemade vegan Pad Thai is lighter yet incredibly satisfying. The tofu is crisp on the outside and soft inside, soaking up the sauce perfectly. Every bite feels intentional—warm, nourishing, and comforting—making it ideal for both weeknight dinners and special plant-based meals.

This recipe is inspired by traditional Pad Thai flavors but thoughtfully adapted for a 100% vegan lifestyle without compromising taste or texture.

Servings: 3–4 servings | Prep Time: 20 minutes | Cook Time: 20 minutes

Ingredients

Noodles & Tofu

• 8 oz flat rice noodles
• 14 oz firm tofu, pressed and cubed
• 2 tablespoons neutral oil (avocado or sesame)
• 2 cloves garlic, minced
• 2 green onions, sliced
• ½ teaspoon red chili flakes (optional)

Vegan Pad Thai Sauce

• 3 tablespoons creamy peanut butter
• 2 tablespoons tamari or soy sauce
• 1½ tablespoons lime juice
• 1 tablespoon rice vinegar
• 1½ tablespoons maple syrup
• 1 teaspoon sriracha or chili paste
• 2 tablespoons warm water (to thin sauce)

Garnish

• Crushed peanuts
• Fresh cilantro leaves
• Extra chili flakes

Instructions

Prepare the Rice Noodles

Soak rice noodles in hot water for 10–12 minutes until just tender. Drain and set aside. Do not overcook—they will finish cooking in the pan.

Cook the Tofu

Heat oil in a large skillet or wok over medium-high heat. Add tofu cubes in a single layer. Cook for 8–10 minutes, turning occasionally, until all sides are golden and lightly crisp.

Remove tofu from the pan and set aside.

Make the Sauce

In a bowl, whisk together peanut butter, soy sauce, lime juice, rice vinegar, maple syrup, chili paste, and warm water until smooth and pourable.

Taste and adjust sweetness or acidity if needed.

Stir-Fry

In the same pan, add garlic and green onions. Sauté for 30 seconds until fragrant.

Add drained noodles and sauce. Toss gently until noodles are fully coated and glossy.

Return tofu to the pan and fold carefully to keep cubes intact.

Cook for another 3–4 minutes, allowing flavors to meld.

Serve

Remove from heat. Plate immediately and garnish generously with crushed peanuts, cilantro, and chili flakes.

Serve warm.

Why This Vegan Pad Thai Works

• Balanced sweet-savory flavor without fish sauce
• Crispy tofu adds satisfying texture
• Naturally dairy-free and egg-free
• Customizable spice level
• Perfect for meal prep or entertaining

Storage & Reheating

• Refrigerator: Up to 3 days in airtight container
• Reheat: Pan-heat with a splash of water or microwave gently

Expert Tips

• Press tofu for at least 20 minutes for best crispiness
• Use wide rice noodles for authentic texture
• Add bean sprouts or shredded carrots for variation
• Finish with fresh lime juice before serving