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Easy Vegan Pad Thai

  • Author: Brand New Vegan
  • Prep Time: 30 mim
  • Cook Time: 15 min
  • Total Time: 30 minute
  • Yield: 4-6 Servings 1x
  • Category: Stir Fry
  • Method: Stovetop
  • Cuisine: Asian, American
  • Diet: Vegetarian


Ahhhh Vegan Pad Thai where have you been all my life? Chewy rice noodles with a sweet, tangy sauce? And the best part of all is it's super easy to make and ready in less than an hour.


  • 8 oz rice noodles
  • 16 oz extra firm tofu
  • 1/2 white onion
  • 1/2 red bell pepper
  • 1/2 cup shredded carrot
  • 1/2 cup chopped baby bok choy
  • 1 tsp minced garlic
  • 1/2 cup sliced green onions
  • 1/2 cup mung bean sprouts
  • Optional - crushed peanuts, cashews, cilantro for garnish


  • 5 dates
  • 1/2 cup water
  • 4 Tbs low-sodium soy sauce (tamari for GF)
  • 2 Tbs rice vinegar
  • 2 Tbs lime juice
  • 2 Tbs vegan Worchestershire
  • 1-2 tsp sriracha


  1. Soak noodles in warm water for 30 min
  2. Press and cut tofu into 1-inch cubes
  3. Bake or air fry tofu for 15 min @375° F, set aside
  4. Remove pits from dates and add to blender
  5. Blend all sauce ingredients until smooth 
  6. Toss baked tofu with sauce to marinate until needed
  7. Chop all veggies and prepare pan or wok
  8. Using a little water or veg broth, heat up pan and add onion
  9. Add peppers, carrots, and bok choy and stir fry until just softened
  10. Add garlic and stir for 30 seconds
  11. Add sauce and tofu - mix well and cook for an additional 1-2 min
  12. Drain noodles and add to pan - mix well
  13. Add green onions and bean sprouts and stir
  14. Cook 1-2 min until veggies and noodles are done
  15. Garnish with crushed peanuts, more green onions, cilantro, and/or sriracha

Keywords: vegan pad thai