If you’ve ever craved that perfect balance of sweet, tangy, spicy, and savory flavors you get from restaurant Pad Thai but wanted a fully plant-based version you could whip up at home, this Vegan Pad Thai is for you. It’s bright, saucy, and packed with loads of flavor without any meat or animal products.

And if you’re craving more plant-based versions of classic takeout dishes, make sure to check out my Creamy Vegan Ramen, Vegan Pho, and Rice Paper Dumplings.

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Table of contents

Key Ingredients for Vegan Pad Thai

  • Tamarind: The signature ingredient in Pad Thai that gives it its tangy, slightly fruity flavor. It replaces fish sauce in vegan versions and provides acidity and depth.
  • Soy sauce: Provides saltiness and umami, helping balance the sweetness from the maple syrup while replacing traditional fish sauce.
  • Maple syrup: Used instead of palm sugar. It gives a caramel-like sweetness that balances the tang from lime and tamarind and helps the sauce cling to the noodles.
  • Sriracha + chili flakes: These add heat and brightness, making the sauce spicy, flavorful, and vibrant. Thai chili flakes are best but regular chili flakes work in a pinch!
  • Shallot + garlic: These aromatics build the foundation of savory flavor when sautéed. Shallots add sweetness, garlic adds sharpness — essential for takeout-style Pad Thai.
  • Vegan eggs (Just Egg): They scramble beautifully and add richness and texture, making the Pad Thai feel traditional while staying 100% vegan.

The full written recipe with measurements is below on the recipe card.

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Step-By-Step Instructions

  1. Soak tamarind in hot water until softened.
  2. Mix soy sauce, lime juice, softened tamarind, maple syrup, sriracha, and chili flakes to make the sauce.
  3. Cook rice noodles according to package instructions.
  4. Sauté shallot and garlic in oil, then add tofu and veggies.
  5. Push veggies to one side and scramble vegan eggs on the other.
  6. Add noodles and sauce and stir-fry until coated.
  7. Top with peanuts, cilantro, bean sprouts, and extra cabbage.
vegan pad thai 2

My Expert Tips For Vegan Pad Thai

Use fresh tamarind: It gives the most authentic tang and depth, but bottled tamarind paste works in a pinch.

Don’t overcook the noodles: Rice noodles turn mushy fast. Cook until just tender, then rinse with cool water to stop the cooking.

High heat is key: This helps keeps the veggies crisp and gives your Pad Thai that restaurant-style flavor.

Serving Suggestions

Vegan Pad Thai is perfect on its own, but you can easily build a full meal around it. Serve it with crispy spring rolls, miso soup, or a korean marinated eggs for balance. If you’re looking for something more light and refreshing, I recommend serving it with tofu fresh rolls or a smashed cucumber salad!

If you love toppings, add extra peanuts, lime wedges, scallions, basil, or chili crisp for even more texture and flavor.

FAQ

Can I make vegan Pad Thai without tamarind?

Yes—use extra lime juice and a splash of rice vinegar, though it won’t be quite as authentic.

What vegetables work best in vegan Pad Thai?

What vegetables work best in vegan Pad Thai?

Why did my Pad Thai noodles turn mushy?

Overcooking is the most common reason. Rice noodles cook fast, so check them early, rinse them right away, and toss them with a little oil to prevent sticking. They soften again when added to the pan, so it’s better to slightly undercook them.

Please remember to leave a review if you make this recipe! The feedback helps me to become a better cook and develop amazing recipes for you.

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Vegan Pad Thai

Vegan Pad Thai made with a tangy tamarind sauce, rice noodles, veggies, tofu, and vegan eggs. Sweet, spicy, and better than takeout.
Servings: 3
vegan pad thai recipe card image
Prep Time: 10 minutes
Cook Time: 15 minutes
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Ingredients 

Vegan Pad Thai Sauce

  • 1 tsp lime juice
  • 1 tsp tamarind
  • 2 tbsp hot water
  • 3 tbsp soy sauce
  • 3 tbsp maple syrup
  • 1 tsp thai red chili flakes, or to taste
  • 2 tbsp sriracha

Other Ingredients

  • 6 ounces rice noodles
  • 1.5 tbsp canola oil
  • 1/2 shallot
  • 2 tbsp chopped garlic
  • 6 ounces extra firm tofu, baked or air fried
  • 1/3 c vegan eggs, I use the "Just Egg" brand
  • 1/4 c bean sprouts
  • 1/4 c carrots, optional
  • 1/4 c purple cabbage, optional

Garnish

  • 1 tbsp peanuts
  • cilantro, to taste
  • bean sprouts, for serving

Instructions 

  • Prepare the sauce: In a bowl, mix soy sauce, lime juice, softened tamarind and water, maple syrup, sriracha, and chili flakes. Adjust sweetness or spice as desired.
  • Cook the noodles: Cook the rice noodles according to the package, either by soaking or boiling. Drain and set aside.
  • Sauté aromatics: In a large pan, heat the oil and sauté the chopped shallot and garlic for 1–2 minutes until fragrant.
  • Add tofu and vegetables: Add the baked tofu, carrots, bean sprouts, and cabbage. Stir-fry for a few minutes until the veggies soften slightly.
  • Cook the vegan eggs: Push the veggies to one side of the pan. In the open space, scramble the vegan egg until set, then mix it into the vegetables.
  • Combine with sauce and noodles: Add the cooked noodles and pour the sauce over top. Stir well until the noodles absorb the sauce and everything is evenly coated.
  • Serve: Top with fresh cilantro, peanuts, bean sprouts, and extra cabbage.

Notes

Storage: Store leftovers in an airtight container for up to 2 days. Reheat in a pan with a splash of water to loosen the noodles.
Substitutions: Use tamari instead of soy sauce for a gluten-free version. Replace vegan eggs with more tofu if preferred.
Heat control: Adjust spice by increasing or reducing sriracha and chili flakes.
Noodle texture: If noodles clump, rinse them under warm water before tossing into the pan.

Variations

Peanut Pad Thai: Add 1–2 tablespoons of peanut butter to the sauce for a creamy twist.
Veggie-packed Pad Thai: Add mushrooms, snap peas, or bell peppers for more texture and color.
Extra spicy: Add Thai chili, sambal oelek, or chili crisp to the finished dish.

Nutrition

Calories: 449kcal, Carbohydrates: 70g, Protein: 13g, Fat: 13g, Saturated Fat: 2g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 6g, Trans Fat: 0.04g, Cholesterol: 100mg, Sodium: 1438mg, Potassium: 388mg, Fiber: 3g, Sugar: 15g, Vitamin A: 2226IU, Vitamin C: 15mg, Calcium: 96mg, Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Shreya Walia

Hi, I’m Shreya Walia — the recipe developer, content creator, and cookbook author behind Shreya’s Kitchen. As a lifelong vegetarian and the author of Make It Meatless (published through DK/Penguin Random House), I’ve spent over a decade developing recipes that make plant-based cooking bold, satisfying, and approachable. I share easy, crave-worthy meals with a community of over 1.3M food lovers on TikTok and Instagram. I believe food should be flavorful and fun — never bland or boring."

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3 Comments

  1. Lisa Rosenblatt says:

    5 stars
    Authentic flavor, clear instructions and best of all very tasty

  2. Andrew says:

    5 stars
    Literally have this in rotation on meal planning all the time

  3. Victoria Banks says:

    5 stars
    Genuinely make this recipe as often as possible, it’s delicious