Make a dinner tonight that’ll have vegetarians and meat lovers fighting for the last bite! This tangy Vegetarian Pad Thai is a mouthwatering Thai street food favorite that’s surprisingly easy to make in just 25 minutes!
🎥 Watch How to Make the Recipe
Do you ever crave Pad Thai but are constantly hoping it doesn’t have fish sauce in it?? This vegetarian Pad Thai recipe is here to satisfy your Asian Takeout cravings! We’re swapping out fish sauce for vegetarian-friendly ingredients that’ll leave you (and even meat lovers) devouring EVERY. LAST. BITE.
Plus, this Vegetarian Recipe is a One-Pot Meal, making tonight’s cleanup SUPER easy! Alright, let’s get cooking!
🥘 Pad Thai Ingredients
- Dried Rice Stick Noodles: I like going to medium-sized dried rice noodles that can be easily found at local Asian markets! My fave brand is Three Ladies. Just soak them in warm water before cooking until they’re soft & pliable – there should be no resistance!
- Tofu: To make life easier & cooking time quicker, I also buy fried tofu while I’m at the Asian market because they’re golden, crispy, & just need to be reheated in the stir-fry! If you can’t find it, you can also use firm tofu. Just drain it very well, cut into cubes, then sear until gorgeously golden brown.
- Crushed Peanuts: This is a traditional topping for additional crunch and nutty flavor, but can be skipped if you/your guests are allergic.
Homemade Pad Thai Sauce
- Tamarind Paste / Puree: Tamarind paste is a key ingredient in authentic Pad Thai! It gives the signature tangy flavor Pad Thai is known for! You can find tamarind concentrate at local Asian markets or online, but it’s SO easy to make Homemade Tamarind Paste, then freeze it whenever you’re craving Pad Thai with Tofu!
- Soy Sauce: Instead of fish sauce, soy sauce is going to give your chewy noodles that salty umami flavor! We’re using regular soy sauce – NOT light/low sodium!
- Mushroom “Oyster” Sauce: Regular oyster sauce is the perfect blend of sweet, salty, & umami, but to make this pad thai recipe vegetarian-friendly, mushroom “oyster” sauce is the perfect substitute that’s just as flavorful.
See recipe card for quantities.
🔪 How to Make Vegetarian Pad Thai
This simple Pad Thai comes together SO quickly and easily! Have your noodles soaked & drained and the rest of your ingredients ready before firing up the stove!
Step 1: Cook Aromatics with Tofu & Carrots. Heat a wok or large skillet on medium-high heat with a little oil. Saute shallots until lightly golden, then add garlic and cook for a few more seconds. Keep a close eye so they don’t burn!
Toss in tofu and cook for 1-2 minutes, or until softer and heated through. Add in shredded carrots and cook for another minute or so, or until slightly tender but still crunchy.
Step 2: Add Rice Noodles & Pad Thai Sauce. Add drained rice noodles and pour pad Thai sauce on top. Combine until the noodles are well coated in the sauce. Cook for another few minutes, until the noodles are soft and have absorbed the sauce. Taste the noodles to make sure they’re soft and tender. If they’re still firm with the sauce absorbed, add a splash of water, but be careful not to add too much water, otherwise, the flavor of the pad thai will be diluted!
Step 3: Cook Eggs. Push the noodles to the side of the wok, add a little more oil to the empty side of the wok, then crack the eggs. Cook untouched until about halfway set, then scramble the eggs. Once they’re fully cooked, combine with the noodles.
Step 4: Add Finishing Ingredients. Toss in bean sprouts and green onions. Give a final few tosses to allow them to wilt. Turn off the heat and serve with crushed peanuts (if using) and lime wedges. Enjoy!
👩🏽🍳 Key Tips for Tofu Pad Thai
- Noodles Need to Be Soft Before Cooking: Dried rice noodles are typically made for pad thai, but they need proper prep before cooking, otherwise, your noodles may end up mushy on the outside & hard in the middle. Soak your rice noodles in warm water for at least an hour or until they’re soft and pliable without any resistance!
- Be Ready Before Firing Up Stove: Like all stir-fries, this vegetable pad Thai cooks VERY quickly, so have all your ingredients ready to go and within arm’s reach! You don’t want to be scrambling for ingredients while cooking, otherwise, you might end up with a burnt dinner.
- Cook High & on Large Surface: Use a large wok or skillet (the biggest one you’ve got!) and cook on high heat when stir-frying! To get that signature “wok hei” or smokey flavor you get from your fave takeout, you need to create a char and you can only do that when cooking on high heat with a large cooking surface. If your pan is overcrowded, it’ll steam instead of char.
- Work in Small Batches: Again, avoiding overcrowding is crucial! Working in small batches helps the ingredients properly sear and prevents mushy noodles from steaming.
💭 Recipe FAQs
🥗 More Easy Vegetarian Recipes You’ll Love!
- Complete your Thai takeout at home with dessert! Serve up easy Mango Sticky Rice (no steamer needed!) and refreshing Thai Iced Tea!
- Serve another Thai street food favorite with this Tofu Pad See Ew that cooks up in under 30 minutes (and yep, in one pot!).
- Convert non-tofu believers with Tofu Eggplant that makes meat lovers forget about the meat!
- Make breakfast or your lunch meal prep in just 10 minutes with this Vegetable Fried Rice.
Let’s get cooking!
Get into my secret stash of Goody-Packed Newsletters with meals planned for you & time-saving tips! Want step-by-step videos of how to make my recipes too? I gotchu over at my youtube channel. Aight, enough chatting, more eating!
Vegetarian Tofu Pad Thai
Watch How to Make It!
Ingredients
INGREDIENTS:
- 4 ounces medium-sized dried rice stick noodles
- 6 ounces fried tofu* cut in bite-sized pieces
- 2 shallots minced
- 5 garlic cloves minced
- 1 carrot julienned
- 2 eggs
- 1 cup bean sprouts
- 3 green onions green part only cut into 2-inch slices
- 1 tablespoon peanuts roughly chopped
- 1 lime cut into wedges
PAD THAI SAUCE:
- 2 tablespoons tamarind paste/puree
- 2 tablespoons soy sauce
- 2 tablespoons brown sugar
- 2 ½ teaspoons vegetarian mushroom "oyster" sauce
GARNISHES:
- Crushed peanuts
- Bean sprouts
- Green onions
Instructions
- Soak dry noodles for at least 1 hour in warm water then rinse under cold water. Drain then set aside.
- In a small bowl, make the pad thai sauce by combining tamarind paste, soy sauce, brown, sugar, & vegetarian mushroom “oyster” sauce. Set aside.
- Heat a large wok or pan on medium-high heat, then add about 1 tablespoon of oil. Add in shallots. Cook for about 1 minute, or until golden, then toss in garlic and saute for a couple more seconds, or until soft & fragrant.
- Add tofu and cook for about 1-2 minutes, or until heated through then toss in shredded carrots. Cook for about another minute, until they’re tender but still crunchy.
- Toss in noodles, pour sauce on top, and gently stir until the noodles have absorbed the sauce. Taste the noodles to make sure they’re tender. If not, a little more water a tablespoon at a time & continue to cook until the noodles are soft and tender. Be careful not to add too much water so the flavor of the noodles doesn’t water down.
- Push ingredients to the side of the wok, pour about a tablespoon of oil into the empty side of the wok and crack 2 eggs. Let it cook for about 1 minute or until the whites begin to set, then scramble them. Allow them to finish cooking through, then mix them with the rest of the ingredients.
- Toss bean sprouts and green onions. Give it a final few tosses to combine well. Serve with lime wedges and chopped peanuts on the side. Enjoy!
Notes
- Dried Flat Rice Noodles: I like using medium-sized, but small dried flat rice noodles work too! You can find them at local Asian markets – Three Ladies is my fave brand! Soak them in warm water for an hour, or until they’re soft and flexible – no resistance!
- Tamarind Puree: You can find it sometimes at local Asian markets but it’s super easy to make at home from blocks of tamarind pulp that’s easily found at local Asian markets or online! You can make it in bulk and freeze so you’ll always be ready for Pad Thai!
- Soy Sauce: Use regular soy sauce – not light/low-sodium. We need that saltiness to sub for fish sauce!
- Vegetarian “Oyster” Sauce: Also known as mushroom “oyster sauce” or vegetarian stir-fry sauce! Lee Kum Kee is my fave brand – it’s salty, umami, and sweet all in one!
Nutrition
Exact calculations may vary. For the most accurate nutritional information, use your preferred nutrition calculator, actual ingredients, and quantities used for the recipe. Please consult with your physician or registered dietitian if more precise nutrition calculations are needed for health reasons.
