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Vegan Pad Thai served in a white bowl garnished with lime wedges

Vegan Pad Thai

Vegan Pad Thai is a tasty vegan version of the National dish of Thailand-Pad Thai. This stir-fried noodle dish is a refreshing melody of flavors & textures.
Course Main Course
Cuisine Thai
Diet Vegan, Vegetarian
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 people
Calories 701kcal


  • 300 grams Thai flat rice noodles
  • 1.5 cups firm tofu cubes
  • 1 cup red bell pepper juliennes
  • 1.5 cups roughly chopped button mushrooms
  • 1 medium-sized onion chopped
  • 5-6 finely chopped garlic cloves
  • 1/2 teaspoon finely chopped ginger
  • 8-10 stalks chives chopped
  • 10-12 stalks bok choy roughly chopped
  • 2 chopped Thai red chili/ any hot pepper adjust as per taste
  • 2 cups bean sprouts
  • Juice of 1 lime adjust as per taste
  • 1 stalk lemongrass finely chopped
  • 5 tbsp roasted peanuts
  • 4 tbsp cooking oil
  • 4 tbsp tamarind paste adjust as per your taste
  • 3 tbsp palm sugar
  • 2.5 tbsp chili flakes
  • 3 tbsp soy sauce
  • Salt as per taste
  • 2 tbsp water
  • Coriander leaves for garnishing


  • Soak the noodles in warm water for around 10-15 minutes and then drain. Or, just follow the instructions given on the noodles packet.
  • In a bowl mix soy sauce, tamarind paste, palm sugar, chili flakes, salt, and water. Keep aside.
  • Remove the skin of roasted peanuts. Keep around 1 tablespoon of nuts aside for final garnishing and roughly grind the remaining. There should be some small chunks of peanuts in the powder.
  • Heat around a teaspoon of oil in a flat pan and spread tofu cubes on it. Shallow fry till they start turning golden brown from all the sides. Keep aside.
  • In a large yok, heat oil and add ginger, garlic, and lemongrass. Saute for a few seconds and then add the onion. Stir fry till onion becomes translucent.
  • Add the white part of bok choy and stir fry for a few seconds.
  • Add mushrooms and saute for 2-3 minutes.
  • Next, add the bell pepper, chilies and cook for another 2 minutes.
  • Finally add the sprouts, green part of bok choy and tofu. Stir fry till the bok choy leaves become wilted.
  • Add the sauce, mix everything and stir fry for around a minute.
  • Next, add noodles, and ground peanuts. Mix and stir fry for about 2 minutes.
  • Add fresh lime juice. Garnish with roasted peanuts, bean sprouts, and coriander leaves. Serve.


The sourness of tamarind sauce from different brands may vary so, add only half of the quantity first and then add more if required.


Calories: 701kcal | Carbohydrates: 101g | Protein: 21g | Fat: 26g | Saturated Fat: 3g | Sodium: 1085mg | Potassium: 787mg | Fiber: 9g | Sugar: 22g | Vitamin A: 4317IU | Vitamin C: 82mg | Calcium: 233mg | Iron: 5mg