Can Pad Thai be vegan?

Yes! Pad Thai can easily be made vegan by skipping the eggs, meat, and fish sauce. Traditional Pad Thai sauce uses tamarind, palm sugar, and fish sauce, but you can make a simple vegan version using this recipe with soy sauce and miso, or vinegar, and adding in a protein like tofu.

What goes in Vegan Pad Thai?

Rice noodles, tofu, bean sprouts, green onions, tamarind, palm sugar, brown sugar, and a vegan fish-sauce substitute made from soy sauce and Thai miso paste.

What does Vegan Pad Thai taste like?

It’s tangy, sweet, and savory all at once, with a fresh crunch from bean sprouts and peanuts.

Is Vegan Pad Thai authentic?

Yes! Vegan Pad Thai is still very authentic to Thai cooking. In Thailand, there’s even a noodle dish called Pad Mee Korat that’s popular in the Isaan region (northeastern Thailand). It’s very similar to Pad Thai but naturally made without fish sauce or egg, using fermented soybean paste and soy sauce instead. If you ever visit Thailand, you can try ordering Pad Mee Korat , just make sure to ask for no meat since it sometimes includes pork.

Can I make Vegan Pad Thai gluten-free?

Absolutely! Use gluten-free soy sauce or tamari in place of regular soy sauce, and substitute vinegar for the fermented soybean paste to keep the sauce gluten-free. The good news is that rice noodles are naturally gluten-free , so with those simple swaps, you can enjoy Vegan Pad Thai that’s both authentic and safe for gluten-free eaters.

Yes, prep the sauce, tofu and chop veggies ahead, but always cook noodles fresh before serving.

Is Trader Joe’s Pad Thai vegan?

Trader Joe’s Vegetable Pad Thai is vegetarian, but not completely vegan because it contains egg. If you’re looking for a truly vegan Pad Thai, it’s best to make it at home so you can control the ingredients and skip the egg and fish sauce.

What is a substitute for egg in Pad Thai?

In vegan Pad Thai, the egg is usually just left out, which is how many Thai vendors prepare it. If you miss the soft egg texture, you can mix in a few tablespoons of soft tofu or scramble a vegan egg alternative like JUST Egg before adding the noodles.

What is a substitute for fish sauce in Pad Thai?

Mix 3 tablespoons soy sauce , and 4 tablespoons fermented soybean paste (tao jiew) or 3 tablespoons miso or Korean doenjang . This creates a salty, savory base full of umami, just like traditional Pad Thai sauce. Tao jiew is a Thai fermented soybean paste that’s thinner and saltier than miso, and it gives the sauce a similar umami note that fish sauce usually adds.

Vegan Pad Thai with Tofu (Inspired by Pad Mee Korat)

Name: Vegan Pad Thai with Tofu
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Thai
Ingredients: 16 oz. fresh rice noodles (or 16 oz. dry, medium-width rice noodles); ½ of a tamarind block or ¾ cup tamarind concentrate; ¾ cup palm sugar, finely chopped, or to taste; ¾ cup brown sugar, or to taste; Vegan fish sauce substitute: Mix 3 tablespoons Thai thin soy sauce, 4 tablespoons Thai fermented soybean paste (tao jiew) or 3 tablespoons miso or Korean doenjang; 4–6 tablespoons coconut oil (or oil of choice); 6 garlic cloves, minced or smashed; 2 shallots, finely chopped (optional); 2 cups extra-firm tofu, pressed and cut into thin strips (about ¼ to ½ inch thick and 2 to 3 inches long, or whatever size you like for easy eating; 2 cups fresh bean sprouts; 1 cup green onions or Chinese garlic chives, cut into 2-inch pieces; ¼ cup preserved radish, chopped (optional); Crushed peanuts; Dried Thai red chili flakes; Sugar; Lime wedges; Extra bean sprouts and green onions

Description

Love ordering Vegan Pad Thai at your favorite Thai restaurant? Now you can make it right at home, no fish sauce, no eggs, and no animal products, just bold Thai flavors and golden Thai Fried Tofu soaking up the tangy-sweet Pad Thai sauce that makes this dish your new fav!

Ingredients

Scale

Noodles

16 oz. fresh rice noodles (or 16 oz. dry, medium-width rice noodles)

Pad Thai Sauce

½ of a tamarind block or ¾ cup tamarind concentrate
¾ cup palm sugar, finely chopped, or to taste
¾ cup brown sugar, or to taste
Vegan fish sauce substitute: Mix 3 tablespoons Thai thin soy sauce, 4 tablespoons Thai fermented soybean paste (tao jiew) or 3 tablespoons miso or Korean doenjang

Vegan Pad Thai Stir-Fry Ingredients

4–6 tablespoons coconut oil (or oil of choice)
6 garlic cloves, minced or smashed
2 shallots, finely chopped (optional)
2 cups extra-firm tofu, pressed and cut into thin strips (about ¼ to ½ inch thick and 2 to 3 inches long, or whatever size you like for easy eating
2 cups fresh bean sprouts
1 cup green onions or Chinese garlic chives, cut into 2-inch pieces
¼ cup preserved radish, chopped (optional)

Toppings

Crushed peanuts
Dried Thai red chili flakes
Sugar
Lime wedges
Extra bean sprouts and green onions

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Instructions

Step 1: Soak the Noodles

If using 16 oz. fresh rice noodles, you don’t have to soak them, but I like to for about 30 minutes in room-temperature water to help them cook even quicker when stir-frying. If using 16 oz. dry rice noodles, soak for about 1 hour, never boil or they’ll get gummy. Drain and set aside.

Step 2: Make the Sauce

If using ½ of a tamarind block, cover it in 1 cup warm water for 10 minutes to soften. Press through a fine-mesh strainer to remove the seeds and fibers, or use your hands to squeeze out the pulp. Measure out ¾ cup of the paste, or use ¾ cup jarred tamarind concentrate if that’s easier. For the traditional Thai method, which is what I do, you can use your hands to squeeze out the pulp, make a paste, and throw away the seeds and fibers.

In a small saucepan, combine ¾ cup palm sugar, ¾ cup brown sugar, ¾ cup tamarind concentrate, 2 tablespoons soy sauce, 3 tablespoons fermented soybean paste (tao jiew) or 2 tablespoons miso or Korean doenjang, and ½ cup water. Stir over medium heat until the sugars dissolve and the sauce is smooth. If you prefer a less sweet Pad Thai, start with ½ cup of each sugar and adjust to taste.

Taste and adjust the sauce to your liking. Add more tamarind for a tangier flavor, more sugar for sweetness, or a splash of soy sauce for extra saltiness. Set aside while you prep the noodles and tofu.

Step 3: Cook the Aromatics and Tofu

Work in 2 batches so your noodles don’t clump. Heat 2 to 3 tablespoons coconut oil in a large wok or cast-iron skillet over medium-high heat. Add 3 garlic cloves, minced, and 1 shallot, finely chopped if using, and stir until fragrant.

Add 2 cups extra-firm tofu, pressed and cubed. You can deep fry and make Thai Fried Tofu for the crispiest texture like I do, or pan fry it in a few tablespoons of oil until golden on all sides. If pan frying, toss the tofu in 1–2 teaspoons cornstarch first for a light, crisp coating that helps it hold up in the sauce. Tofu is also sold pre-fried at Asian markets if you want to skip the frying step entirely.

Remove the tofu from the pan and set aside. No need to wash the pan—you’ll use it again to cook the noodles next.

Step 4: Cook the Noodles

Important note: Only cook two servings of noodles at a time so they don’t get gummy from too much moisture. You will do this recipe in two batches.

Add another 2 to 3 tablespoons coconut oil if needed, then add half the noodles, about 8 ounces, and a ladleful of sauce. Keep the noodles moving quickly so they don’t stick, using tongs or two spatulas to flip and separate them. Add a splash of water if needed to loosen.

Step 5: Combine Everything

Once the noodles are tender, add the fried tofu, ½ cup green onions or garlic chives cut into 2-inch pieces, 1 cup fresh bean sprouts, and 2 tablespoons preserved radish if using, and another ladle of sauce if needed. Stir-fry just until everything is heated through, then remove from heat. Repeat with the second half of noodles and sauce if needed.

You might have some extra sauce left over. Store it in a jar in the fridge for up to 2–3 weeks, or freeze it for up to 3 months. Just give it a stir before using again.

Step 6: Serve with Toppings

Serve your Vegan Pad Thai with Tofu right away while it’s hot. Top with crushed peanuts, lime wedges, Thai red chili flakes, sugar, and extra bean sprouts and green onions for freshness and crunch.

Notes

Additions and Substitutions

Rice noodles substitute: Glass noodles Pad Thai, Korean sweet potato noodles, or linguine. Cook until al dente.
Tamarind substitute: ½ cup rice vinegar + ¼ cup lime juice.
Palm sugar substitute: Use brown sugar instead.
Vegetable additions: Try broccoli florets, bell peppers, mushrooms, or shredded carrots for more texture.
Nut-free: Skip peanuts and top with toasted sesame seeds.
Thai miso paste substitute: Mix 2½ tablespoons soy sauce, 2½ tablespoons vinegar (any kind except balsamic), and a pinch of salt to replace ⅓ cup fish sauce.
Gluten-free version: Use gluten-free soy sauce or tamari instead of soy sauce, and vinegar instead of fermented soybean paste. Rice noodles are naturally gluten-free.
Pad Mee Korat variation: For a spicier twist inspired by Thailand’s Isaan region, skip the preserved radish and add 1–2 teaspoons Thai chili flakes while stir-frying and a little more Thai thin soy sauce.

Tips for the Best Vegan Pad Thai

Make ahead: Prep the Pad Thai Sauce, veggies and even Thai Fried Tofu a day or two in advance. Store the sauce in the fridge and chopped veggies in containers, then stir-fry everything fresh when you’re ready to eat and it only takes a few minutes!
Use a big wok or cast-iron skillet so the noodles don’t steam.
Fry the tofu first for a crisp texture that holds up in the sauce.
Don’t over-sauce! Add gradually so the noodles stay springy, not soggy. You might have extra sauce and that’s ok.
Let everyone customize toppings – Just like at a Thai street stall!

Prep Time: 15
Cook Time: 10
Category: Noodles
Method: Stir-Fry
Cuisine: Thai