Pad Thai is our favorite takeout dish. This dish is a weekly favorite around here.

We have shared an excellent Noodle Free Pad Thai before, but sometimes it is nice to have the classic dish. This simple, plant-based Pad Thai takes only 30 minutes to make and packs a lot of flavors.

Origin of Pad Thai

Pad Thai is thought to have originated in Thailand during World War II. It was created by a combination of a shortage of rice and the desire of Thailand’s prime Minister to create a national dish.

Traditional ingredients include rice noodles, eggs, tofu, and dried shrimp. The sauce is typically made with palm sugar, tamarind, fish, or soy sauce. Hot Thai Kitchen has an authentic recipe!

This inspired version takes the idea of rice noodles and tofu but skips egg, dried shrimp, and fish sauce. Our sauce is plant-based, soy-free, and contains more flavor elements, such as ginger and garlic.

How to make Pad Thai

The sauce’s bold color comes from tamarind. It also gives it a classic Pad Thai taste. Mixing the tamarind with coconut aminos and coconut sugar creates a perfect combination of sweet, salty, and spicy.

After the sauce is prepared, adding the protein is time. If you’re not vegan, shrimp or chicken can be substituted.

Tofu bites are lightly sauteed in olive oil to provide a tasty dose of protein (6.6 grams per portion). The meal can be served with a side of rice. Chili flake and garlic add heat to the dish. Rice noodles are soaked in hot water for a few minutes before being tossed with the sauce, green onions, and bean sprouts. Serious swoon. That’s all! Dinner is ready in no time at all! We like to add carrot ribbons, cilantro, and chili garlic sauce to make this dish even more special.

We hope that you will love this dish! It’s:

Simple

Flavorful

Hearty

Crunchy

Multifunctional

& Delicious

It makes a great, satisfying meal itself, but it also pairs well with Papaya Salad, Thai Spring Rolls, or Thai Carrot Salad. We love the noodle version, but if you want something lighter, our Non-Noodle Pad Thai is for you!

Easy Tofu Pad Thai

Simple ingredients make it easy to make Thai Tofu Pad Thai in 30 minutes. This versatile and hearty dish is plant-based with lots of flavor and texture.

Ingredients

US Customary Metric

SAUCE

  • 1 1/2 tsp Tamarind paste/ Concentrate* (or 1 Tbsp/ 15 ml Lime juice, as the recipe is written).
  • 1/3 cup coconut aminos (or half the amount with soy sauce or tamari and increase as it gets saltier).
  • 3 1/2 Tbsp Coconut Sugar
  • 1 1/2 tsp chili sauce
  • 1 1/2 Tbsp lemon juice
  • 1 tsp Vegetarian Fish Sauce (or store-bought // Option

STIR FRY

  • One tablespoon of sesame oil
  • 1 cup cubed extra firm tofu
  • 2 Thai red chilies, fresh or dried, chopped OR 1/2 tsp chili flake ( optional).
  • Two cloves garlic minced (each clove yields 1 Tbsp or 6 g).
  • 1 Tbsp coconut aminos (or tamari)
  • 1 cup bean sprouts
  • 1 cup chopped green onions
  • 1/3 cup chopped roasted salted peanuts

NOODLES

  • Eight ounces of Pad Thai rice noodles (We love Annie Chun’s brand).

SERVING Optional

  • Lime wedges
  • Bean sprouts
  • Peanut sauce
  • Shredded carrot
  • Cilantro
  • Sriracha or Chili Garlic Sauce (we like the Huy Fong Foods brand)

Instructions

  • Add the tamarind, coconut aminos, and coconut sugar in a small saucepan. Add chili garlic sauce, lime juice, and vegetarian fish sauce (optional). Heat on medium heat until it simmers. Cook for 30 seconds, stirring frequently, then turn off the heat. Set aside.
  • All stir-fry ingredients must be prepared, including chopped green onions, minced garlic, and bean sprouts. Prepare peanut sauce if you are serving it (optional).
  • Cover the noodles with boiling water in a large bowl. Cover with boiling water and stir. Cook for 5-6 minutes or until al dente.
  • Drain noodles and mix a little sesame seed oil with them to prevent sticking. Set aside.
  • Over medium heat, heat a large skillet with a rimmed surface. Once the skillet is hot, add oil to the tofu. Cook for approximately 4 minutes, occasionally flipping, until it turns brown on all sides. Red pepper flakes, Thai chilies, garlic, and coconut aminos are also recommended. Mix gently until the garlic is lightly browned.
  • Cook the noodles, Pad Thai sauce, and bean sprouts with green onions and peanuts on medium heat for 2-3 minutes, or until the sauce coats everything and the dish becomes hot.
  • Plate with additional garnishes like lime wedges or bean sprouts, peanut sauces, shredded carrots, cilantro, and chili garlic sauce (all optional).
  • The remaining leftovers can be kept in the refrigerator for 3-4 days.