Easy Vegan Pad Thai Recipe

This easy vegan pad thai recipe is one of my favorite recipes of all time. I make it almost every week (sometimes two or three times) because it’s that good. It checks all the boxes: it’s budget-friendly, it’s far healthier than the pad thai you find in restaurants, and most importantly, it’s super delicious.

Better yet, you can easily modify this pad thai recipe depending on what veggies and other fun ingredients you have on hand (like tofu or vegan meat). I’ve made this with carrots, broccoli, kale, frozen peas, frozen spinach, tofu, and beyond. Any vegetables in my kitchen that need to be used up get tossed in! These are the pad thai noodles I use—but any will do.

Why This Vegan Pad Thai Is a Must-Try

I love a meal that’s easy to throw together but feels like a treat, and this one checks all the boxes. It’s:

• Packed with flavor (hello, peanut sauce).
• Easy to customize with your favorite veggies or whatever’s about to go bad in the crisper.
• Totally plant-based and dairy-free.
• Quick enough for a weeknight, but crowd-pleasing enough for company.
• Great for meal prep or leftovers.

Seriously, once you’ve got the base recipe down, you’ll be whipping this up on autopilot.

Key Ingredients and Substitutions

Let’s talk about what goes into this cozy bowl of deliciousness:

• Brown rice pad thai noodles – These keep it gluten-free and a little heartier than white rice noodles. But use what you like!
• Veggies – We love broccoli and carrots here, but snow peas, bell peppers, mushrooms, or shredded cabbage would all be amazing.
• Garlic – The more the better, IMO.
• Soy sauce – Tamari works great if you need it gluten-free.
• Peanut butter – Creamy, natural peanut butter gives the sauce that signature rich flavor. Almond butter could work in a pinch.
• Citrus – Lemon or lime juice both brighten things up. Use what you’ve got!
• Sugar – Balances the acidity and heat. You could swap in maple syrup or coconut sugar if you prefer.
• Sriracha – For that kick! Adjust to your spice level.
• Toppings – Don’t skip these. Crispy tofu, green onions, chopped peanuts, fresh lime wedges—chef’s kiss.

How To Make Vegan Pad Thai

This comes together in under 30 minutes and it’s mostly just soaking noodles and stirring sauce. Here’s the rundown:

Step 1: Soak the noodles. Throw your brown rice pad thai noodles in a big bowl of hot water and let them hang out for about 15 minutes (or follow the package directions).

Step 2: Sauté the veggies. Heat up the olive oil in a big pan and cook the broccoli, carrots, garlic, and any other veggies you’re using until tender but still bright.

Step 3: Mix the sauce. In a bowl, whisk together the water, soy sauce, peanut butter, lemon or lime juice, sugar, and Sriracha. Taste and adjust—make it yours!

Step 4: Combine it all. Drain the noodles and add them to the pan with the veggies. Pour the sauce over and stir everything together. Let it cook for about 5 minutes until the sauce is absorbed and the noodles are soft.

Step 5: Garnish and serve. Load it up with your favorite toppings and dig in!

Helpful Tips and Serving Suggestions

• Don’t over-soak your noodles or they’ll get mushy. Check them around the 10-minute mark if you’re not sure.
• Taste as you go! You might want more acid, sweetness, or heat depending on your preference.
• Toppings make it feel special. I love crispy tofu for protein, and a squeeze of lime at the end just brings everything to life.
• This recipe is perfect for using up whatever veggies you need to move through—no food waste here!

How to Store Your Leftover Pad Thai

Since pad thai is a very filling dish, you may find yourself with leftovers! Pad thai will keep for up to three days in the fridge but may become soggy due to the noodles absorbing the sauce.

Freezing is especially not recommended for this dish as the texture will be greatly affected, so try to make only what you plan to eat!

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