Vegan Pad Thai Recipe

If you’re craving an authentic, tangy, and utterly satisfying noodle dish that just so happens to be completely plant-based, you’ve got to try this Vegan Pad Thai Recipe. I absolutely love how this turns out every single time — packed with vibrant veggies, a perfectly balanced sauce, and that irresistible wok-fried texture. Plus, it’s simple enough to whip up on a weeknight, yet impressive enough for when friends pop over. Let me walk you through all my tips and tricks to make your Vegan Pad Thai one of your go-to favorite meals!

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Ingredients You’ll Need

When I gather ingredients for my Vegan Pad Thai Recipe, I make sure to have a good mix of fresh vegetables and pantry staples that pack serious flavor. The sauce ingredients are key, so keep an eye out for quality tamarind and a good vegan fish sauce alternative if you can find one.

• Wide rice noodles: The base of the dish; soaking them properly is crucial so they don’t get mushy.
• Peanut oil: I prefer this for its neutral flavor and high smoke point, but you can swap in another vegetable oil.
• Spring onions: Adds freshness and a bit of bite at the start of the stir-fry.
• Garlic cloves: I always finely slice them so they infuse the oil perfectly without burning.
• Hot red chilli: Adjust to taste; it brings that signature Pad Thai heat.
• Carrots: Shaved into ribbons for a fun texture and natural sweetness.
• Green beans: Cut diagonally to match the bite-size veggies and keep that satisfying crunch.
• Broccoli: Divided into florets to cook evenly and add hearty green goodness.
• Red pepper: Thinly sliced to brighten the dish with color and sweetness.
• Roasted & unsalted peanuts: Pounded for that irresistible crunch and nutty saltiness.
• Mung bean sprouts: Adds fresh, crisp texture on top at the end.
• Fresh coriander: My favorite herb to garnish — it lifts all the flavors beautifully.
• Tamarind sauce: The tangy heart of the sauce; make sure it’s fresh and not too concentrated.
• Tamari / soy sauce: For saltiness and umami without gluten.
• Vegan fish sauce or extra tamari: This deepens the savory notes — I always test mine before adding more.
• Maple syrup: Sweetens things up naturally and balances the sour tamarind.

Variations

One of the things I enjoy most about this Vegan Pad Thai Recipe is how flexible it is. Feel free to swap out veggies based on what you have on hand or your season’s favorites — it still comes together beautifully every time.

• Add tofu: For an extra protein boost, pan-fry some firm tofu cubes and toss them in at the end. My family goes crazy for this version.
• Make it nut-free: Simply skip the peanuts and swap peanut oil for a neutral avocado oil; it still tastes fantastic.
• Use spiralized zucchini: For a lower-carb twist, substitute some or all of the noodles with zucchini noodles — just add them near the end so they don’t get soggy.
• Spice levels: I’ve learned you can easily adjust the chili here, adding more or less to suit everyone’s palate without losing the dish’s essence.

How to Make Vegan Pad Thai Recipe

Step 1: Perfectly Soak Those Rice Noodles

I used to struggle with soggy or sticky noodles until I nailed down this method: soak the wide rice noodles in hot water just long enough so they start to soften but aren’t fully cooked. Halfway through soaking, lift the lid and give them a good stir to prevent clumps — this little trick makes all the difference! Once soaked, drain and set them aside. You might be tempted to toss a bit of oil through them to avoid sticking, but I actually don’t find it necessary if you stir them well in the next steps.

Step 2: Whip Up the Sauce

While the noodles soak, mix your tamarind sauce, tamari, vegan fish sauce (or extra tamari), and maple syrup in a bowl. A quick heads-up — if you’re using a store-bought tamarind paste, start with less because it’s often more sour and concentrated than homemade tamarind block paste. You can always adjust to balance that perfect sweet-sour-savory harmony you want.

Step 3: Stir-Fry Your Aromatics and Veggies

Heat a wok or large pan over high heat and add 1 tablespoon of peanut oil until it almost smokes. Toss in sliced spring onions, garlic, and chillies, stirring constantly until the spring onions soften and the garlic is fragrant but not burnt. Transfer these aromatics to a plate, leaving as much of that flavored oil in the wok as you can.

Next, add another tablespoon of oil to the wok (no need to wash it) and stir-fry your vegetables in sequence: start with broccoli florets, then green beans, red pepper, and finally carrot ribbons — giving each a minute or two to cook while keeping their crunch. This layering technique ensures each veggie finishes perfectly.

Step 4: Bring It All Together

Transfer your veggies to a big plate and pour the sauce into the bottom of the hot wok. Add the noodles next — they may have clumped but don’t worry, the sauce and heat will separate them beautifully. Return your aromatics and stir-fried veggies to the wok, mixing everything well. Keep stirring and warming through for a minute or two until everything is piping hot.

Step 5: Finish and Serve

Divide the Vegan Pad Thai between plates, then sprinkle generously with mung bean sprouts and crushed roasted peanuts for texture. I always serve it with fresh lime wedges on the side because the squeeze of lime really brings all the flavors alive. Trust me, you’ll want that zing!

How to Serve Vegan Pad Thai Recipe

Garnishes

I’m all about those fresh, bright touches at the end. I love piling on mung bean sprouts and crushed peanuts for crunch, finishing with heaps of fresh coriander because it adds a cooling, herbal lift that cuts through the richness. And don’t forget fresh lime wedges—it’s a game-changer to squeeze over just before eating.

Side Dishes

For a full meal, I often pair my Vegan Pad Thai with a simple cucumber salad or Thai-style pickled vegetables to add tangy contrast. Spring rolls or a light green papaya salad also make awesome companions for those who want to impress at dinner.

Creative Ways to Present

Once, I served this Vegan Pad Thai in cute pineapple bowls for a tropical-themed dinner party — it was a huge hit! You can also portion it into lettuce cups for bite-sized fun or spread it family-style on a big platter with garnishing stations so everyone can personalize their bowls. Presentation definitely amps up the fun here!

Make Ahead and Storage

Storing Leftovers

I store leftover Vegan Pad Thai in an airtight container in the fridge, where it keeps well for up to 3 days. I usually separate garnishes like peanuts and sprouts to keep their crunch fresh, adding them just before reheating or serving again.

Freezing

This recipe freezes okay but I personally prefer fresh because the texture of the noodles softens a bit after thawing. If you do freeze, pack it in a freezer-safe container without the fresh garnishes, and thaw overnight in the fridge.

Reheating

To reheat, I toss the leftovers into a hot pan with a splash of water or tamari to freshen the noodles and prevent drying out. Stir constantly just until warmed through, then add cold garnishes like sprouts and peanuts right before serving to keep things lively.

FAQs

Final Thoughts

This Vegan Pad Thai Recipe has become a beloved staple in my kitchen — it’s vibrant, comforting, and filled with flavor without any animal products. Whenever I make it, I’m reminded how accessible and delicious plant-based cooking can be. You’ll enjoy how easy it is to customize and how crowd-pleasing it turns out. Give it a try and make it your own, I promise you’re going to love every bite!

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