Here’s a pleasing plant-based version of the popular Thai rice noodle dish. This easy vegan tofu pad Thai recipe will have you eating in no time. You can vary it each time you make it with other plant proteins suggested in the recipe.
This westernized version might not have characteristic but harder-to-find ingredients like galangal and lemongrass, but it’s still delicious.
Plant-based protein options for vegan pad thai
- 14-to 16-ounce tub extra-firm tofu, drained, very well blotted (or pressed), and diced small
- Two cans vegan mock duck, drained (save the flavorful broth for another use)
- 1 package plant-based “chicken” or “beef,” cut into bite-size chunks
- 1 package plant-based shrimp (breaded or plain)
Vegetable variations: Feel free to add broccoli, bell pepper strips, mushrooms, or other favorite vegetables in step 4.
Optional lemongrass: As mentioned above, fresh lemongrass isn’t so easy to find. Still, some supermarkets and specialty food shops carry this once-exotic item. If you can find it, use one or two stalks, cut into thirds and crushed with the flat part of a knife. Add in step 4 of the recipe.
Don’t worry if you can’t find lemongrass; I’ve made it with and without, and it’s good either way. And you can always use regular basil in place of Thai basil if you like the flavor.
What to serve with tofu pad Thai
- Thai Pineapple Salad with Peanut Dressing is a fantastic companion to this easy vegan pad Thai. Since making this noodle dish is fast but very hands-on, prepare the salad and set aside before starting.
- Thai Zucchini Noodle Salad is another great pairing. Otherwise, prepare a platter of raw vegetables if you don’t have time to make a companion dish.
- Stir-Fried Orange Broccoli and Baby Corn is an easy and colorful side dish.
A note about rice noodles (and a swap-in)
Wide rice noodles can fall apart easily, so please, just follow the cooking directions on the package carefully. It’s often instructed to soak them for a while first, then cook briefly.
Take those directions to heart — that’s something I learned the hard way! If you can’t find wide rice noodles (available in the Asian foods section of well-stocked supermarkets, natural foods stores, and Asian groceries), use linguini or fettuccine.
Recipe adapted from Vegan Express by Nava Atlas.
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Easy Vegan Pad Thai

This easy vegan pad Thai recipe will have you eating in no time, and you can vary the plant protein each time you make it.
Ingredients
Sauce
- 1 cup light coconut milk
- 1/4 cup ketchup
- 2 tablespoons natural granulated sugar
- 2 tablespoons lime juice, or to taste
- 3 tablespoons soy sauce or tamari
The rest
- 8 to 10 ounces wide Asian rice noodles
- 1 1/2 tablespoons neutral vegetable oil
- Tofu or other plant-based protein of your choice (see options in Notes)
- 2 to 3 cloves garlic, minced
- 4 to 6 scallions, white parts thinly sliced; green parts, thinly sliced, divided
- 1 cup fresh mung bean sprouts
- Dried hot red pepper flakes, to taste
- 1/4 to 1/2 cup chopped roasted peanuts
- 2 limes, cut into wedges, for garnish
Optional
- 1/4 cup chopped fresh cilantro, or more, to taste
- Several Thai basil or regular basil leaves, sliced
- 2 limes, cut into wedges
- Extra scallion
Instructions
- Combine the ingredients for the sauce in a small bowl and set aside until needed.
- Cook the noodles according to package directions until al dente, then drain.
- Meanwhile, heat the oil in a stir-fry pan. Add the tofu or other plant protein of choice and stir-fry over medium-high heat until lightly touched with golden here and there.
- Add the garlic and white parts of the scallion and continue to sauté for another couple of minutes or so.
- Add the cooked noodles, sauce, green parts of the scallions, and sprouts. Stirring gently, cook only until piping hot, then remove from heat.
- Add just enough hot red pepper flakes to give the dish a subtle kick (or pass it around), Serve at once straight from the pan, topping each serving with chopped peanuts and garnishing with any of the optional ingredients.
Notes
Use plant-based protein of your choice, and vary each time you make this. Choose from:
- 14-to 16-ounce tub extra-firm tofu, drained, very well blotted (or pressed), and diced small
- Two cans vegan mock duck, drained (save the flavorful broth for another use)
- 1 package plant-based “chicken” or “beef,” cut into bite-size chunks
- 1 package plant-based shrimp (breaded or plain)
Veggie variation: Feel free to add broccoli, bell pepper strips, mushrooms, or other favorite vegetables in step 4.
Optional lemongrass: Fresh lemongrass gives the dish a subtle flavor and scent. Many supermarkets now carry this once-exotic item. If you can find it, use one or two stalks, cut into thirds and crushed with the flat part of a knife. Add in step 4.
See lots more delicious pasta & noodle dishes.
Photos of vegan pad Thai: Narin Nonthamad/Bigstock
I was wondering, in which instruction step would the lemongrass be added? Also, how would the lemongrass be prepped for this pad Thai recipe?
Sue, good point! I added in that information just above the photo of the salad, as well as in the Notes section of the recipe box. I hope that helps!