A tasty vegan tofu pad thai that features all the delicious flavors of the traditional recipe from Thailand, but we have adjusted our recipe to be suitable for families following vegan, vegetarian, gluten-free, and dairy-free diets, while still using ingredients easy to find in most Western stores.
We love our vegan version of this classic dish from Thailand. It satisfies our entire family’s craving for exotic Asian flavors. Pad thai is naturally gluten and dairy-free.
Our version also differs from traditional pad thai, as it includes lots of vegetables and replaces tamarind with a soy, peanut, and maple-based sauce.
What is pad thai?
Pad thai is a popular noodle dish that was invented by the prime minister of Thailand in the 1930s. While conceived to promote nationalism, this stir-fried noodle dish has become symbolic of Thai cuisine, and variations can now be found all over the world.
Many consider it to be a national dish, and it is served in street markets as well as upscale restaurants throughout Thailand. We tried it in Bangkok.
What you need to make our gluten-free vegan pad thai
Pad thai sauce
Stir fry
- Crispy tofu nuggets (made in the air fryer from firm tofu)
- Pad thai rice stick noodles
- Olive oil, garlic-infused or plain
- Ginger
- Chili pepper (optional)
- Zucchini
- Carrot
Tips for making our tofu pad thai recipe
I know it looks like a lot of ingredients, but this vegetarian pad thai with tofu is actually pretty easy to make. Our top tip is to make extra, so you have enough for the next day, as we think it tastes even better. More tips for success:
- Our vegan pad thai uses our crispy tofu nuggets for a bit of added flavor. If you don’t have an air fryer, or don’t want to take the time to crisp the tofu, you can use firm tofu right out of the packet.
- If gluten-free is important to you, be sure to check the soy sauce labels. We find no flavor difference between Kikoman GF soy sauce and their traditional one.
Serving suggestions
While we left it as is for the photo, we often serve it with a garnish. Our favorite options are mung bean sprouts, coriander leaves, chopped peanuts, or lemon slices.
We consider pad thai to be a standalone meal. If you’re really hungry, this dish goes great with a side salad or a bowl of either chicken tom kha soup or our vegetable miso soup.
Our vegan pad thai recipe
Vegan tofu pad thai recipe
This vegan classic Thai dish is gluten and dairy-free. An adapted pad thai sauce coupled with plenty of vegetables and tofu make this great, tasty one-dish meal.
Ingredients
Homemade pad thai sauce (soy peanut maple sauce)
- ¼ cup gluten-free soy sauce
- 2 Tablespoons creamy peanut butter
- 1 Tablespoon maple syrup
- 2 Tablespoons lemon or lime juice
- 1-2 kaffir lime leaves, finely chopped OR zest of 1 lime/lemon
- 2 Tablespoons boiling water
Stir Fry
- 7 ounces (200 grams) firm tofu, cubes, ½ to 1"
- 7 ounces (200 grams) pad thai rice stick noodles
- 1 Tablespoon olive oil, garlic-infused or plain
- 2 teaspoons ginger root, minced
- 1 chili, finely sliced (optional)
- 1 zucchini, sliced
- 1 carrot, sliced
- 1 cup mung bean sprouts
Optional garnish Ingredients
- 4 green onion tops, chopped
- ½ cup coriander leaves, chopped
- ¼ cup peanuts, chopped
- 4 lemon slices
- Additional mung bean sprouts
Instructions
Homemade pad thai sauce
- Mix the soy sauce, peanut butter, maple syrup, lemon/lime juice, chopped kaffir lime leaves, and boiling water in a bowl or shaker jar and set aside.
Stir fry
- We use air fryer tofu cubes. If you don't have an air fryer, you can stir-fry the firm tofu in a large pan or wok. Preheat an extra tablespoon of oil on medium and add the cubed tofu, stirring constantly till slightly browned. Transfer to a bowl and set aside.
- Add 1 tablespoon of oil to a pan or wok and heat for 1 minute.
- Add the ginger and optional chili and fry for 1 minute or until aromatic.
- At this point, start cooking the rice noodles according to the package instructions, about 4-6 minutes. Drain and set aside.
- While the noodles are boiling, add the zucchini, carrot, and bean sprouts to the pan / wok and stir-fry for about 4 minutes.
- Add the tofu cubes to the pan / wok and gently stir through.
- Add half of the pad thai sauce to the pan / wok and stir through
- Add the cooked rice noodles and pour the remaining pad thai sauce on the noodles.
- Gently stir everything together.
- Serve on plates and top with chopped green onions, coriander, chopped peanuts, mung bean sprouts, and/or lemon slices as desired.
Notes
Kaffir lime leaf is a common ingredient in Thai cuisine and adds a lovely fragrant lime flavour.
For those with citrus sensitivity, omit the lime/lemon juice and lemon slices.
Cooked rice stick noodles are delicate so add them as late as possible with minimal stirring so they don't fall apart.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 391Total Fat: 23gSaturated Fat: 6gUnsaturated Fat: 18gCholesterol: 66mgSodium: 1524mgCarbohydrates: 24gFiber: 4gSugar: 10gProtein: 26g
Nutritional information isn't always accurate and it will vary based on the specific ingredients used.
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