Pad Thai is packed with veggies, flavors, and noodles.  Most Thai restaurants serve this dish with an oil-based fish sauce but this oil-free and plant-based version still boasts that delicious combination of sweet, sour, and spicy flavors.   

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 Prep time    15 minutes  

Cook time   20 minutes    

Yield               4 servings

🌱 Ingredients

         Noodles and Tofu Scramble 

    • 8 ounces Pad Thai rice noodles (or flat brown rice noodles)
    • 1 onion, medium diced
    • 8 ounces extra-firm tofu, drained and crumbled
    • 1/4 teaspoon ground turmeric
    • sea salt to taste


    • 2 garlic cloves, peeled
    • 1 teaspoon grated fresh ginger
    • ¼ cup water
    • 3 tablespoons low-sodium tamari
    • 2 tablespoons pure maple syrup
    • 1 tablespoon rice vinegar
    • 1 tablespoon tahini
    • 1 tablespoon lime juice
    • 2 teaspoons tamarind paste
    • 1 teaspoon sriracha
    • 2 teaspoons cornstarch


    • 2 medium carrots, peeled and julienned (or shredded)
    • 1 red bell pepper, seeded and sliced
    • 1 cup shredded green cabbage (I like to use the coleslaw blends)
    • 6-8 green onions, sliced


    • ½ cup chopped peanuts
    • 1 cup fresh mung bean sprouts
    • ½ cup chopped fresh cilantro
    • 1 lime, cut into wedges (optional)


                🥄 Kitchen Tools 

                • One large skillet
                • One large pot
                • One large mixing bowl
                • High-speed blender
                • Wooden spoons and spatulas
                • Large spoons and forks
                • Measuring cups and spoons
                • Chef knife
                • Cutting board

                👩‍🍳 Instructions

                1. Noodles: Bring a large pot of water to a boil, then add the rice noodles and cook according to package instructions. Drain, rinse, and set aside. 
                2. Tofu Scramble:  In a skillet over medium-high heat, sauté the onion until tender. Use water to deglaze the pan as necessary.  Add the crumbled tofu and turmeric and using a spatula, combine until the turmeric is evenly distributed and the scrambled tofu becomes a bright yellow color.  Remove from pan and set aside.  *(You can also use a dash of black salt here to create an egg flavor.) 
                3. Sauce:  Combine all the sauce ingredients in a blender and blend until smooth and creamy.  Set aside.
                4. Veggies:  Using the same skillet, add the carrots, red bell pepper, shredded cabbage, and green onions and cook over medium-high heat adding water to prevent sticking.
                5. Add the Pad Thai sauce and continue cooking until the sauce thickens, about 3 minutes.
                6. In a large serving bowl, toss the pasta and vegetables together. Garnish with the peanuts, mung sprouts, and cilantro and serve with the lime wedges, if desired. 

                Tips & Tricks  

                • Don’t hesitate to try different veggies in this dish.  I like a variety of colors but you can choose your own favorites. 
                • You can also skip the scrambled tofu and substitute baked tofu chunks or leave it out altogether.  
                • Tamarind paste (a sticky sour fruit paste) can be found in the Asian section of most large supermarkets; Whole Foods Market carries this product as well.  But if you can’t find it you can substitute with:
                  • 1 teaspoon maple syrup + 1 teaspoon lime juice  
                  • 2 teaspoon pomegranate molasses. 
                  • 2 teaspoon marmalade


                 Easy Vegan Pad Thai Grocery List 🛒

                    Produce 🥦

                • 8 ounces extra firm tofu
                • 3 medium carrots
                • 1 red bell pepper
                • 1 medium onion
                • 1 cup shredded green cabbage
                • 4-6 green onions
                • 1 bunch cilantro
                • 1 cup fresh mung bean sprouts (optional)
                • 2 garlic cloves
                • 1 teaspoon fresh ginger (or ginger paste)
                • 1 tablespoon lime juice
                • 2 limes

                     Grains, Pasta, Nuts & Seeds 🌰

                • 8 ounces Pad Thai Rice Noodles (or flat brown rice noodles such as linguini or fettuccini) 
                • 1/2 cup chopped peanuts

                     Condiments and Sauces 🍅

                • 1 tablespoon rice vinegar
                • 3 tablespoon low sodium tamari sauce (or soy sauce)
                • 2 teaspoon tamarind paste (for substitutions see recipe "Tips & Tricks")
                • 1 teaspoon sriracha

                     Baking & Spices 🌶

                • 1/4 teaspoon ground turmeric
                • 2 tablespoons pure maple syrup
                • 2 teaspoons cornstarch

                     Canned and Jarred Goods 🥫 

                • 1 tablespoon tahini
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