Vegan Pad Thai – Rice Noodles with Tofu and Peanuts

Name: Vegan Pad Thai – Rice Noodles with Tofu and Peanuts
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 2
Ingredients: 200 g flat rice noodles; 200 g firm tofu, cubed; 2 cups bean sprouts; 4 scallions, sliced; 2 garlic cloves, minced; 3 tbsp tamarind paste; 2 tbsp tamari (or soy sauce); 1 tbsp maple syrup; Juice of 1 lime; 3 tbsp roasted peanuts, crushed; 2 tbsp vegetable oil

A plant-based take on the Thai street-food classic with tofu, tamarind and a punchy peanut crunch.

Total: 35 min
Servings: 2 servings
Difficulty: Medium
Calories · per serving: 450 kcal

Updated: July 25, 2026

In short

Vegan Pad Thai – Rice Noodles with Tofu and Peanuts contains 450 calories per serving: 22 g protein, 60 g carbohydrate and 14 g fat. It takes 35 minutes in total and makes 2 servings.

About this recipe

Vegan Pad Thai is a plant-based version of the Thai classic made with tofu and tamari instead of fish sauce. Balanced with a tamarind-lime sauce, it makes a protein-rich lunch or dinner.

Method

1
Soak the rice noodles in warm water for 15 minutes until pliable, then drain.
2
Whisk together the tamarind paste, tamari, maple syrup and lime juice to make the sauce.
3
Heat the oil in a wok over high heat and fry the tofu until golden on all sides, then set aside.
4
Add the garlic to the wok and stir-fry for 20 seconds until fragrant.
5
Add the drained noodles and the sauce, tossing constantly for 2 minutes.
6
Return the tofu, add the bean sprouts and scallions and stir-fry for another 2 minutes.
7
Remove from the heat and toss through half of the crushed peanuts.
8
Serve topped with the remaining peanuts and extra lime wedges.