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Vegan Pad Thai

by Merle O'Neal featured in Tasty Noodle Recipes

Inspired by


for 2 servings


  • ¼ cup
    rice vinegar (60 mL)
  • ⅓ cup
    soy sauce (80 mL)
  • ⅓ cup
    brown sugar (75 g)
  • ¼ cup
    vegan worcestershire (60 mL)
  • ¼ cup
    tamarind paste (55 g)

Pad Thai

  • 8 oz
    dried rice noodles (225 g)
  • 2 tablespoons
    peanut oil
  • ½ bunch green onion, or chinese chives. sliced plus more for serving
  • 2 red thai chiles, sliced, plus more for serving
  • 2 cloves garlic, minced
  • 2 carrots, peeled into ribbons
  • ½ cup
    bean sprout (50 g)
  • ¼ cup
    roasted unsalted peanut (30 g)
  • 8 oz
    tofu, cooked, cubed (110 g)
    Calories 1029
    Fat 32g
    Carbs 160g
    Fiber 9g
    Sugar 52g
    Protein 29g

Estimated values based on one serving size.



  1. Soak the rice noodles in room-temperature water for 30 minutes prior to cooking.
  2. Make the sauce: in a small saucepan over medium-high heat, whisk together the rice vinegar, soy sauce, brown sugar, Worcestershire sauce, and tamarind paste.
  3. Bring to a boil, then reduce the heat to low. Simmer for 5 minutes, stirring constantly, until the sauce thickens and coats the back of a wooden spoon. Remove the sauce from the heat and set aside.
  4. Heat a large cast-iron pan or wok over high heat. Add the peanut oil, scallions, chiles, and garlic. Stir, and cook for about 2 minutes until scallions soften.
  5. Add the carrots, stir to incorporate, and cook for about 1 minute. Add the bean sprouts and stir to incorporate.
  6. Add soaked rice noodles and stir to evenly distribute all ingredients, then stir for 1-2 minutes to heat the noodles through.
  7. Add the sauce and stir to combine.
  8. Add the tofu, stir to incorporate, and remove the pan from the heat.
  9. Serve immediately with peanuts, bean sprouts, scallions, and red chiles, if desired.
  10. Enjoy!




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