Authentic Vegan Pad Thai
Pad Thai is a beloved Thai street food that has become popular all over the world. I was lucky enough to learn how to make this dish from my Thai friend, B., who generously showed me step-by-step how she makes it at home. Her version, rich in tradition and packed with authentic flavors, inspired me to veganize the recipe while staying true to its roots. This home-cooked Pad Thai captures the essence of Thailand—simple, flavorful, and comforting.
Packed with tangy, savory, and sweet notes, this vegan Pad Thai is a perfect balance of taste and texture. With wholesome ingredients and vibrant flavors, it’s an easy and satisfying meal that you can whip up any day of the week.
Ingredients and Equipment:
Wok or large frying pan: Essential for evenly mixing and cooking all the ingredients.
For the Pad Thai Sauce:
- 50 g palm sugar (chopped, about 3-4 tablespoons )
- 3 Tbsp (45 ml) water
- 3–4 Tbsp Thai cooking tamarind (see note below for how to make it, or use store-bought tamarind paste if fresh is unavailable)
- 3 Tbsp vegan fish sauce
- 10 small shallots, thinly sliced
For the Pad Thai Noodles:
- 150 g dry rice noodles (soaked for about 20 min in hot water)
- 1 block of firm tofu (cut into 3 cm cubes)
- 1 cup of white cabbage- sliced
- 1 medium carrot- julienned
- 3 Tbsp vegetable oil
- 7–10 stalks garlic chives or spring onions (cut into 2 cm pieces)
For the Pad Thai Garnish:
- Chili flakes- optional
- Roasted peanuts- crushed
- Bean sprouts
- Extra garlic chives or spring onions
- Lime wedges
Instructions:
Step 1: Prepare the Pad Thai Sauce
- In a small saucepan, heat a bit of oil and add the shallots. Fry for 2-3 minutes until fragrant and lightly golden.
- Add the palm sugar and splash of water. Stir over medium heat until the sugar is completely dissolved.
- Add tamarind sauce (or paste) and cook for 1 more minute. If you’re using fresh tamarind and want to make the sauce from scratch, refer to the NOTES section at the end of this recipe for detailed instructions.
- Add vegan fish sauce and stir well.
- Bring the sauce to a simmer, then turn off the heat. By the time you’re ready to use it, the sugar should be fully dissolved. Just make sure to check and stir before you start cooking!
Step 2: Make pad thai noodles
- Soak the rice noodles in hot water for around 20 minutes, or until they are pliable but not mushy. Drain and set aside.
Step 3: Stir-Fry pad thai Ingredients
- Heat a large wok or nonstick pan over medium-high heat. Add the vegetable oil.
- Add the tofu and stir-fry until lightly browned- around 2 minutes each side. Set aside
- Fry the sliced cabbage and julienned carrots over medium heat until tender, about 4 minutes. Stir frequently to ensure even cooking.
- Add back tofu to fried vegetables and then add soaked and drained noodles- mix well.
- Pour the prepared Pad Thai sauce over them.
- Toss the noodles in the sauce until evenly coated and heated through. Add a splash of water if the pan becomes too dry. You can add more vegan fish sauce if necessery.
Serving Suggestions:
Add the bean sprouts at the end of cooking and toss everything well to combine. Taste and adjust the seasoning: add more vegan fish sauce if desired for a saltier flavour, or a bit of sugar for additional sweetness. Be sure to toss well so the sugar dissolves. Garnish with sliced spring onions and crushed roasted peanuts for extra flavor and texture. Serve with lime wedges for a tangy kick and a sprinkle of chili flakes for heat (optional). Enjoy!
Notes:
- Tamarind Paste: If you’re using fresh tamarind, soak 2 tablespoons of tamarind pulp in 4 tablespoons of hot water for 10 minutes, then mash and strain to extract the paste.
- For a detailed guide on how to make tamarind sauce using fresh tamarind, check out YouTube channels that specialize in Thai or vegan cooking. These videos can provide step-by-step instructions and helpful tips to make the process simple and easy to follow!
- Rice Noodles: Avoid over-soaking the noodles; they should be firm but pliable. Over-soaking will cause them to break during cooking.
- Protein Substitutes: Replace shrimp with more tofu, tempeh, or your favorite vegan protein, like soy curls or seitan strips.
- Looking for more plant-based dishes? Check out our Vegan Recipes Collection
