Vegan Pad Thai
Prep time
Cook time
Total time
Most restaurants serve pad thai with an oil-based fish sauce. My version is oil-free and plant-based but still boasts that delicious combination of sweet, sour, and spicy flavors.
Serves: 4 to 6 servings
Noodles and Vegetables
  • 6 ounces extra-firm tofu
  • 6 to 8 ounces brown rice noodles
  • 1 medium carrot, peeled and julienned
  • 1 red bell pepper, seeded and sliced
  • ½ red onion, sliced
  • 3 cups chopped broccoli florets
  • 1 cup shredded cabbage
  • 2 cups chopped spinach
  • 1 cup fresh mung bean sprouts
  • 4 to 6 green onions, chopped
  • 3 to 5 garlic cloves, minced
  • ½ cup chopped peanuts (omit for peanut-free)
  • ½ cup chopped fresh cilantro
  • 1 lime, cut into wedges (optional)
  1. Preheat the oven to 400°F. Line a baking sheet with parchment paper.
  2. Combine all the sauce ingredients in a blender and blend until smooth and creamy.
  3. Cut the tofu into 1-inch cubes and arrange them in a single layer on the prepared baking sheet. Brush the tofu thoroughly with the sauce (reserve the remaining sauce for the vegetables). Bake until golden, 15 to 20 minutes.
  4. While the tofu is baking, cook the rice noodles according to the package instructions. Drain and set aside.
  5. In a nonstick skillet over medium-high heat, sauté the carrot, bell pepper, red onion, broccoli, cabbage, spinach, sprouts, green onions, and garlic in a small amount of water until the broccoli is bright and tender, about 5 to 8 minutes. Add the reserved sauce and continue cooking until the sauce thickens, about 3 minutes.
  6. In a large serving bowl, toss the pasta, tofu, and vegetables together. Garnish with the peanuts and cilantro and serve with the lime wedges, if desired.
Kim’s Hints: Don’t hesitate to try different veggies in this dish. I like the variety and color of the ones I use here, but you can choose your own favorites.
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 1 pitted date.

This Vegan Pad Thai recipe was reprinted with permissions from The PlantPure Kitchen: 130 Mouthwatering, Whole Food Recipes and Tips for a Plant-Based Life Paperback by Kim Campbell. The photo is by Colin Campbell.
Recipe by Go Dairy Free at