30-Minute Vegan Pad Thai

Why I Love This Recipe

I love that this Pad Thai is quick, plant-based, and still full of that classic Thai-inspired flavor. The sauce is tangy, nutty, and just the right amount of sweet, coating every strand of noodle. It’s a budget-friendly dish that uses pantry staples like soy sauce and peanut butter but tastes like something I’d order from my favorite Thai spot. Plus, it’s naturally dairy-free and can be made gluten-free.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the noodles and veggies:

• 8 oz rice noodles

• 1 tablespoon sesame oil (or vegetable oil)

• 2 cloves garlic, minced

• 1 small onion, sliced

• 1 red bell pepper, sliced

• 1 large carrot, julienned

• 1 cup snap peas or green beans

• ½ block firm tofu, cubed and pan-fried (optional for protein)

For the sauce:

• 3 tablespoons soy sauce (or tamari for gluten-free)

• 2 tablespoons peanut butter (or almond butter)

• 1 ½ tablespoons rice vinegar or lime juice

• 1 tablespoon maple syrup or brown sugar

• 1 teaspoon sriracha or chili paste (adjust to taste)

• 2–3 tablespoons water (to thin as needed)

For garnish:

• ¼ cup roasted peanuts, chopped

• Fresh cilantro or green onions

• Lime wedges

Directions

1. I start by cooking the rice noodles according to package instructions, then drain and set aside.

2. While the noodles cook, I whisk together the sauce ingredients in a small bowl until smooth. I adjust the consistency with a little water if it’s too thick.

3. In a large skillet or wok, I heat sesame oil over medium heat. I sauté the garlic and onion for 1–2 minutes until fragrant.

4. I add the bell pepper, carrot, and snap peas, stir-frying for 4–5 minutes until crisp-tender.

5. If I’m adding tofu, I stir it in at this point.

6. I add the cooked noodles to the skillet, pour the sauce over everything, and toss until the noodles and veggies are well coated.

7. I remove from heat, garnish with peanuts, cilantro, and lime wedges, then serve immediately.

Servings and Timing

This recipe makes about 4 servings. It takes around 10 minutes to prep and 20 minutes to cook, so in 30 minutes I have a restaurant-style dish ready to enjoy.

Variations

Sometimes I use zucchini noodles for a lower-carb version. If I want more protein, I add edamame, tempeh, or chickpeas instead of tofu. For a different flavor profile, I swap peanut butter for cashew butter or sunflower seed butter. I’ve also made it spicier with extra chili paste or crushed red pepper.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm it in a skillet with a splash of water or soy sauce to loosen the noodles. It also reheats well in the microwave, though I prefer the stovetop to keep the veggies crisp.

FAQs

Can I make this gluten-free?

Yes, I use tamari instead of soy sauce and make sure my rice noodles are certified gluten-free.

Can I use other vegetables?

Definitely. I often swap in broccoli, cabbage, zucchini, or mushrooms depending on what I have on hand.

Is this recipe spicy?

It has a mild kick from the sriracha, but I adjust the heat up or down depending on my taste.

Can I skip the tofu?

Yes, it’s optional. I sometimes skip it when I just want a lighter noodle dish, or I replace it with another plant-based protein.

Can I make the sauce ahead of time?

Yes, I mix the sauce up to 3 days in advance and keep it in the fridge. It makes weeknight cooking even faster.

Conclusion

30-Minute Vegan Pad Thai is one of my favorite quick and flavorful meals. It’s simple to make, endlessly adaptable, and always satisfying. Whether I’m craving a cozy weeknight dinner or a dish to impress friends, this recipe never fails to deliver that fresh, takeout-inspired flavor right from my kitchen.

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