
Pad Thai is one of our FAVORITE takeout dishes. It’s on weekly repeat around here!
We’ve shared an incredible Noodle-Free Pad Thai in the past, but sometimes it’s nice to have the filling, noodle-y goodness that comes with a more classic version of the dish.
This simple plant-based version of Pad Thai takes just 30-minutes to prepare and delivers a hefty helping of flavor. Let’s do this!

Origin of Pad Thai
Pad Thai is believed to have originated in Thailand during World War II. It was born out of a combination of a rice shortage and Thailand’s prime minister wanting to create a national dish.
It’s traditionally made with rice noodles (which were borrowed from Chinese cuisine), egg, tofu, dried shrimp, and a salty-sweet-sour sauce. The sauce is usually made simply with palm sugar, tamarind, and fish sauce or soy sauce. You can find an authentic preparation here from Hot Thai Kitchen!
Our inspired version borrows the concept of rice noodles and tofu, but skips the egg, dried shrimp, and fish sauce. Our sauce is soy-free and plant-based and brings in more flavor elements like ginger and garlic.
How to Make Pad Thai
This recipe starts with tamarind, which gives the sauce bold color and a classic Pad Thai flavor. The tamarind is mixed with coconut aminos, coconut sugar, chili garlic sauce, lime juice, and Vegetarian Fish Sauce (optional), creating the perfect balance of sweet, salty, spicy, and umami.

Once the sauce is prepared, it’s time for the protein. We went with tofu, but shrimp and chicken are also options if not vegan.
Bites of tofu are gently sautéed in oil to add a delicious dose of protein (16.6 grams per serving!) to the meal. Garlic and chili flake add heat and pops of flavor!

Rice noodles are soaked briefly in hot water, then tossed together with the sauce, green onions, bean sprouts, and peanuts. Serious swoon.

And that’s it! In less time than it takes to get a takeout order delivered, dinner is on the table. To make this dish even more special, we like to garnish it with carrot ribbons, cilantro, chili garlic sauce, and peanut sauce.

We hope you’ll love this dish! It’s:
Simple
Flavorful
Hearty
Crunchy
Versatile
& Delicious
This makes an excellent, satisfying meal on its own, but if you’re looking for extra veggies, it would pair nicely with Papaya Salad, Thai Spring Rolls, or Thai Carrot Salad. While we love this noodle version, if you are looking for a lighter option be sure to try our Noodle-Free Pad Thai!
More Thai-Inspired Recipes
- Lazy 1-Pot Vegan Tom Yum Soup
- Blissed-Out Thai Salad with Peanut Tempeh
- Thai Yellow Coconut Curry with Mango
- Vegan Thai Iced Tea
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!

Easy Tofu Pad Thai
Ingredients
SAUCE
- 1 ½ tsp tamarind paste / concentrate* (or sub additional 1 Tbsp / 15 ml lime juice as recipe is written)
- 1/3 cup coconut aminos (or sub half the amount with tamari or soy sauce and work your way up as it’s saltier)
- 3 ½ Tbsp coconut sugar
- 1 ½ tsp chili garlic sauce
- 1 ½ Tbsp lime juice
- 1-2 tsp Vegetarian Fish Sauce ( or store-bought // optional)
STIR FRY
- 1 Tbsp sesame oil (if avoiding oil, omit and use a nonstick pan)
- 1 cup cubed extra firm tofu
- 2 Thai red chilies (fresh or dried), chopped OR 1/2 tsp chili flakes (optional)
- 2 cloves garlic, minced (2 cloves yield ~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
- 8 ounces Pad Thai rice noodles (We like Annie Chun’s brand)
FOR SERVING optional
- Lime wedges
- Bean sprouts
- Peanut sauce
- Shredded carrot
- Cilantro
- Sriracha or Chili Garlic Sauce (we like Huy Fong Foods brand)
Instructions
- To a small saucepan, add tamarind, coconut aminos, coconut sugar, chili garlic sauce, lime juice, and vegetarian fish sauce (optional) and heat over medium heat until just simmering. Cook for 30 seconds, stirring occasionally, then turn off heat. Set aside.
- Ensure all stir fry ingredients are prepped, including cubed (briefly pressed) tofu, chopped green onions, minced garlic, bean sprouts, and chopped peanuts. If serving with peanut sauce (optional), prepare at this time.
- Add Pad Thai noodles to a large bowl and cover with just boiling water. Stir and cover and cook according to package instructions (usually about 5-6 minutes or until al dente).
- Drain noodles and toss with a little sesame oil to prevent sticking. Set aside.
- Heat a large-rimmed skillet over medium heat. Once hot, add oil and tofu and sauté for about 4 minutes, turning occasionally so it browns on all sides. Add red pepper flakes or Thai chilies, garlic, and coconut aminos (be careful, as the coconut aminos can splatter). Toss gently to combine until garlic is just slightly browned.
- Add noodles, Pad Thai sauce, bean sprouts, green onions, and peanuts and cook over medium-high heat, tossing occasionally (tongs are most useful) for about 2-3 minutes or until the sauce has coated everything and the dish is hot.
- To serve, plate with additional garnishes such as lime wedges, bean sprouts, peanut sauce, shredded carrot, cilantro, and sriracha or chili garlic sauce (all optional).
- Leftovers will keep in the refrigerator for approximately 3-4 days.
Video
Notes
*Nutrition information is a rough estimate calculated with brown rice Pad Thai noodles and without optional ingredients or garnishes.
Lori says
Thank you so much for this recipe. My eldest introduced me to this recipe and we cooked dinner together. It was all kinds of yum!! We substituted baked soy curls for the tofu. This will become a staple for me. Now if I could just find 0 calorie noodles LOL! :)
Support @ Minimalist Baker says
Glad you both enjoyed this recipe, Lori! Thanks for the review!
Lorraine Cole says
Thank you so much for this recipe! I made the recipe plus the vegetarian fish sauce and the peanut sauce. Everything was delicious! This rivals the Pad Thai that we used to get at the Taste of Chicago–only that wasn’t vegan! The Peanut Sauce just takes it to another level of tastiness!
Support @ Minimalist Baker says
Amazing! Thanks so much for the great review and for sharing your modifications, Lorraine!
Sherri says
Super yummy. I do have to say I forgot to cook sauce and just tossed the cooked noodles in it instead of sesame oil and it still came out great
Support @ Minimalist Baker says
Oh yum! Thanks for the wonderful review, Sherri!
keala says
Is it supposed to be 1 tbsp minced garlic or 1 tsp minced garlic? 1/2 tsp minced garlic is 1 clove of garlic, so 2 cloves yields 1 tsp garlic; 1 tbsp would be 6 cloves minced garlic
Support @ Minimalist Baker says
Hi Kaela, we must be using larger garlic cloves than what you have! We’d recommend 1 Tbsp.
John says
Made this yesterday and now it’s a family favorite. Thanks for the awesome recipe!
Support @ Minimalist Baker says
Yay! Thanks so much for the review, John. So glad you all enjoyed!
lorna says
My partner recently revealed that one of his favourite dishes (pre vegan, 20+ years ago) was pad Thai. quick google search led me to you, where I have been a million times before (thank you for all of it!). anyway, rave reviews from the manimal. tonight I’ll be making it for the fourth time and previously have just done it as you say, but never have bean sprouts and usually add some broccoli or something. always a hit. oh and we are gluttons so this is 2 servings for us. ha. tonight might add some just egg for shits and giggs. thank you again for this!
Support @ Minimalist Baker says
Ha, we love this, Iorna! Thank you so much for sharing! xo
Suzi says
Wow, super good and super easy!!! We added some broccolini from our garden just to get more veg and color but otherwise followed the recipe. We are making it again tonight to use up the rest of the bean sprouts 😁 great weekend recipe – thank you!!
Support @ Minimalist Baker says
Amazing! We’re so glad you enjoyed it! Thank you for sharing, Suzi! xo
Jen says
This pad thai recipe is fantastic! My husband commented that it was restaurant-quality. It is definitely going into our recipe rotation.
Support @ Minimalist Baker says
Yay! Thanks so much for the lovely review, Jen!
John says
I agree about this being restaurant-quality; I said these same words yesterday when I made it myself and the rest of my family agreed!
Sheri says
My husband and I LOVED this recipe! We order Pad Thai from a local restaurant and have always wanted to try making it. It took us a while to locate and buy all the ingredients, but it was worth it. We made the recipe exactly as written (except I only used 1/4 t. chili garlic sauce and no red chilis because we don’t like it hot). It came out perfect! We will be making this lots, now all of the ingredients are on hand. I only have one question. What the heck happens to the bean sprouts? It’s like they disappear! LOL
Support @ Minimalist Baker says
Hi Sheri, We’re so glad you and your husband enjoyed it! Thank you for the lovely review! The bean sprouts can kind of disappear. You can add them a little later to keep the crunchy texture. Hope that helps!
Astha says
I’ve probably made recipe about 15 times now and I absolutely LOVE it. I don’t have tamarind paste on hand so I substitute either lime juice or a combination of lime juice and rice vinegar. I also use soy sauce instead of coconut aminos. I’m not a huge fan of coconut sugar so I replace it with equal parts brown sugar and maple syrup. Even with all the substitutes, this tastes amazing and it’s so easy to make!!
Support @ Minimalist Baker says
Love your creative modifications, Astha! Thank you for sharing! xo
Julie van der Wekken says
Excellent recipe! I’ve made Pad Thai a few times, but keep trying different recipes because they just haven’t been that great. So glad my teenage daughter decided to try this one. She used regular soy sauce, regular fish sauce and white sugar since that is what we had on hand and tamarind puree as that is the only thing they had at our local grocery store. We will definitely save this recipe and make it again in the future. Thanks so much!
Support @ Minimalist Baker says
Woohoo! Thanks so much for the lovely review, Julie. So glad you enjoyed!
Lindsay S. says
I wanted to loooove this so badly! Overall, it tastes yummy, but it’s missing the classic Pad Thai flavor somehow… Followed the recipe to a T, including vegan fish sauce, and it felt WAY too heavy on the coconut aminos/tamari — definitely too salty and not sweet + spicy enough. Based on some other vegan Pad Thai recipes I read, the ratio of soy sauce should be more like 2- 3 Tbsp maximum for 8 oz noodles. This calls for more than double that! Yikes. Non-vegan recipes don’t have any soy sauce- just sugar, tamarind, fish sauce and water. So if we have vegan fish sauce why need soy at all?
Also have to agree with others that the serving size is whack! ;) But that’s really the rice noodle packaging’s fault. I used 2 packages (8oz each) of Lotus Foods brown rice pad thai noodles and my man and I ate almost all of it (which according to the package should have been 8 servings LOL).
Support @ Minimalist Baker says
Hi Lindsay, so sorry to hear that was your experience! The recipe calls for 1/3 cup of coconut aminos, but only half that amount of tamari (which would be ~2-3 Tbsp) since it’s saltier. Coconut aminos is a little sweet so we wonder if that would have provided the flavor you felt was missing? For the heat, feel free to add more chili garlic sauce, red chilies, or red pepper flakes. Hope that helps if you decide to give it another try!
Kellie says
This was amazing. The only thing I found wrong was the serving size. I could definitely eat it in one sitting 😂. Going to make this a staple of my meal prep!
Support @ Minimalist Baker says
Yay! Thanks so much for the lovely review, Kellie! So glad you enjoyed the Pad Thai!
Nichola says
We love this recipe. I have a hard time finding tamarind paste but the extra lime doesn’t seem to hurt the flavor at all. I prefer to do a brown rice pad Thai noodle (due to taste of the regular). This is the best recipe I have ever found and we make it often!!!! Sometimes I don’t even follow the veggie suggestions and just throw my fridge in there (whatever we need to eat). The best recipe and tastes delicious. It’s a hit with my family including my toddler!
Support @ Minimalist Baker says
Aw, we’re SO glad you and your family enjoy it, Nichola! Thank you so much for the lovely review! Next time, would you mind leaving a star rating with your review? It’s super helpful for us and other readers. Thanks so much! xo
Y. A says
Super simple and delicious!! Might even say this recipe was better than several take out pad Thais Ive had in town. And a big plus is I only had to go out and buy 2 ingredients I already didn’t have.
Support @ Minimalist Baker says
Amazing! We’re so glad you enjoy it. Thank you for sharing!
Adela says
This is the best Pad Thai ever!!! And it’s SUPER easy too! :)
I cannot express how much I LOVE this recipe! I make it every 3-4 weeks & cannot have it enough!! I double the sauce, just to add a little more flavor, but however you serve it, it still tastes amazing!
I would totally recommended this to anyone!
Support @ Minimalist Baker says
Aw, yay! We’re so glad you enjoy it, Adela. Thank you so much for the lovely review! xo
AnnaK says
Wow! This is the closest recipe I’ve found to restaurant style! Will definitely be making again!
Support @ Minimalist Baker says
We’re so glad you enjoyed it, Anna! Thanks so much for sharing! xo
Lysee says
This recipe was a hit with the entire family. I cut the amount of the chili garlic sauce in half because my 10 year old doesn’t like too much spice.
Thank you!
Support @ Minimalist Baker says
We’re so glad you and your family enjoyed it! Thanks for sharing, Lysee!
Lynn D says
This was a challenging week night meal. Food 52 lulled me into the idea and as I wanted tofu rather than chicken thighs I ended up making this recipe. It was very tasty. But I struggled to get the tofu crisp in 4 minutes and ended up burning it on one side. This caused the tofu to break up. Then I used fresh rice noodles to save a step with soaking and they did not soften easily. I added extra water and used my tongs all of which caused the tofu to break up further. I would take the tofu out then stir fry, noodle fry and add the tofu back in. Or add a dredging step for the tofu with more oil to fry it in. Anyways. It looked a mess but tasted good.
Support @ Minimalist Baker says
Hi Lynn! Ensuring that you use extra firm tofu might help for next time, and a well-oiled cast iron or nonstick skillet might help as well! We also like your idea of setting the tofu aside and adding it back in later. Thanks for sharing your experience! xo
Inbal Benami Fershtat says
Your recipes are creative, tasteful, and easy to execute. I love them all. Thanks so much for the inspiration.
Support @ Minimalist Baker says
Aw, thank you so much for your kind words and lovely review, Inbal! xo
Nic says
This is such a great recipe and perfect as written. I could not find tamarind so I used the extra lime. The second time I made this I added more veggies because they needed to be cooked. It’s the best pad Thai I’ve found!!!!
Support @ Minimalist Baker says
Whoop! We’re so glad you enjoyed it, Nic. Thanks so much for the lovely review! xo
Holly Leeth says
Made this for dinner tonight and it was definitely a winner! I made part of the batch with chicken for my husband, and my part with the tofu. I also added in sautéed carrot ribbons, diced bell pepper, and diced mushrooms for some more veggies, along with extra bean sprouts. We didn’t have any peanuts on hand but I didn’t miss them since all the veggies were crunchy. Will definitely be making this regularly!
Support @ Minimalist Baker says
We’re so glad you enjoyed it, Holly! Love your additions too. Thanks so much for sharing!
Suja says
Superb and so easy to make. Tried the recipe for the 2nd time and Pad Thai was delicious.
I omitted vegetarian fish sauce and used jaggery for some sweetness.
Thank you for sharing.
Support @ Minimalist Baker says
Yay! We’re so glad you enjoyed it, Suja. Thanks for sharing! xo
Jackie says
This recipe came out so flavourful! My meat eating husband was full from the meal and the toddler loved it as well (win win!). Next time, I’ll toss the tofu in cornstarch for a crispier texture and add 2 eggs as well. I ran out of tamarind paste, but the additional lime made it just as tasty. Thanks for the recipe!
So lovely! Thanks for sharing, Jackie!
maren says
so good! I made it with broccoli, carrots and red bell pepper fried with the tofu. I didn’t have tamarind or fish sauce but it was good with lots of lime. We are peanut free so I used cashews and made a “peanut sauce” out of cashew butter and sunflower butter. I used mixed bean sprouts which we sprout ourselves and it was a great way to put them to use. I like to improvise a bit when it comes to spices and go with my gut so I made some other slight alterations. This will probably go in my dinner rotation!
Support @ Minimalist Baker says
Amazing! Thanks so much for sharing, Maren!
Colleen says
We have made this several times now. Yesterday I made two different recipes, and had family members give a rating between this recipe and another one. Both came out with almost equal ratings, but this particular recipe pulled slightly ahead with the scoring. I buy our Tamarindo sauce online, and it really adds a great flavor!
Support @ Minimalist Baker says
Yay! Thanks for sharing, Colleen! xo
Mariah M says
Just made this and it was delicious! I had to omit the spicy ingredients because I was cooking for kids but it still turned out great! Thanks for sharing this recipe :)
Support @ Minimalist Baker says
We’re so glad everyone enjoyed it! Thanks so much for sharing, Mariah! xo
Justine Roberts says
My family loves this recipe. I’m wondering if you can make extra sauce ahead and keep it in the fridge, how long will it last?
Support @ Minimalist Baker says
Definitely! It should last ~4-5 days.
Katie says
I modified this to fit with what I had! I used all lime juice to replace the tamarind and used Tamari to replace the fish sauce. I couldn’t find bean sprouts anywhere so I steamed snow peas and sautéed bell pepper to add to the mix. I also subbed edamame for tofu and added in some shrimp for one of the non-vegans. Even with these changes, the dish was super tasty! It was pretty spicy so next time I will take out the seeds from the Thai chilis (I used 2 fresh ones).
Support @ Minimalist Baker says
We’re so glad you enjoyed it, Katie. Thanks so much for the lovely review and for sharing your modifications!
Bec says
O.M.F.G. You know, before the pandemic, we used to travel a lot. We have eaten Thai all over the world, and we joke that we only return home because the best Thai in the world is at our local Thai restaurant. Until I made this. Now I make the best Pad Thai in the world *laughs maniacally*
Thank you so much. Forever grateful. (I added 2 Tsp peanut butter to the sauce)
Support @ Minimalist Baker says
Ha- love that! Thanks so much for sharing, Bec!
Clara says
I didn’t have Tamirand or the coconut stuff but all was easily replaced with lime juice and soy sauce. This is the best recipe I think I have ever made. I normally never comment or rate but this is a true 10/10.
Support @ Minimalist Baker says
Whoop! We’re so glad you enjoyed it, Clara. Thanks so much for the lovely review! xo
℅ Charlotte Cady says
the noodles were good, but I was skeptical of cooking tofu for only 4 minutes. Which was accurate, it was soggy and not crispy at all. Not sure how everyone got a different result :(
Support @ Minimalist Baker says
Hi Charlotte, sorry to hear the tofu texture wasn’t as hoped for! Is it possible it needed to be at a higher heat? It won’t be fully firm with this stovetop method, but should have crispy edges. If you’re looking for crispier tofu, you could cook it using this method and add it toward the end.
Emmi says
I’m very excited to try this! I would love to try the homemade fish sauce, but I am wondering if in a pinch I could substitute with vegan Worcestershire sauce? Thanks in advance :)
Support @ Minimalist Baker says
Hm, perhaps! We haven’t tried it though. Let us know if you do!
Amanda says
This is very good! Just made it for the second time. Made the sauce as instructed except subbed brown sugar for coconut sugar and felt it was too sweet for me, so next time I used a bit less. Subbed in different vegetables each time (spiralized zuchinni per other reviewers recommendation, bok choy, cabbage). All very good. Also added egg and shrimp which might not work for others diets but worked for me. The suggested toppings were a must (extra lime, cilantro, more peanuts..). Oh and I made 1.5x the amount of sauce because of all the extra ingredients we added. Thank you! This is awesome.
Support @ Minimalist Baker says
We’re so glad you enjoy it, Amanda! Love all your experimentation. Thanks so much for sharing! xo
courtney says
just made this last night!! like all of your recipes i’ve tried, it was amazing!! my family all agreed we will be adding this into the cycle of recipes we make during the week. thank you for such a yummy recipe :)
Support @ Minimalist Baker says
Aw, yay! Thanks for the lovely review, Courtney! xo
Hannah says
This came together so quickly and tasted incredible! I will absolutely be making this again.
Lovely! Thanks for sharing, Hannah!
rebecca says
Great recipe! It was easy to follow and tasted excellent. Just a point of clarification though – chicken and shrimp aren’t great options – they’re actually incredibly cruel. They should be a last resort for those who have no other options. Thanks!
Julia says
completely agree!
Hi Rebecca, thanks for the review and your feedback. Just a reminder that this is an inclusive community where we treat one another with kindness. I know it’s very easy to label food as either “violent” or “nonviolent” but the truth is, it’s not that black and white. And more importantly, I hope you’d hold the same amount of compassion for others as you do for animals. Others who may not be able to eat entirely plant-based for a variety of health issues that you’ve likely (and fortunately) never experienced. In any case, thanks for your review. We really appreciate it.
Debra Bower says
The whole family loves this. I add thinly sliced sweet peppers, snow peas, and a spiralized zucchini, and omit the bean sprouts and chilis (because I can’t find them in the store). You know it’s a winner when the kids both respond with “oh yes!” when I tell them what’s for dinner.
Support @ Minimalist Baker says
Love the additions and we’re so glad your kids enjoy it! Thanks so much for sharing, Debra!
Tamara says
Do you use toasted sesame oil for the stir fry? Or do you mean just plain sesame oil used for frying? Thanks!
Support @ Minimalist Baker says
Either should work. We used untoasted here.
Supriya Mimani says
I tried this- added brocolli and red bell peppers.. turned out so so so yum!!
Support @ Minimalist Baker says
We’re so glad you enjoyed it, Supriya! And lovely additions. Thanks so much for sharing!
T says
Great recipe. Couldn’t find tamarind paste so I substituted red curry paste and it tasted fine!
Support @ Minimalist Baker says
We’re glad you enjoyed it! Thanks for sharing! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo
Carly says
I made this recipe tonight! It was absolutely amazing. I did not have peanuts, so I used 2 tbs of crunchy peanut butter as another review had suggested. I topped with hemp hearts for a little extra added crunch. Thanks for a great recipe!
Support @ Minimalist Baker says
We’re so glad you enjoyed it, Carly! Thanks so much for sharing! xo
alyssa says
about how many cups is a serving?
Support @ Minimalist Baker says
Hi Alyssa, we don’t have a precise measurement. It’s just 1/4 of the total recipe.
Luke says
This is a great weeknight recipe – it tastes great and is fairly easy to make!
Mine didn’t taste QUITE like restaurant vegan Pad Thai but it’s significantly healthier so I can’t complain. Next time I’ll try adding more vegan fish sauce, tamarind, and (don’t hate me) msg to see if I can get it just right for personal tastes.
Thank you as always for the solid recipe!
Support @ Minimalist Baker says
We’re glad you enjoy it! Thanks for sharing, Luke!
Megan Parhm says
Great recipe base. I added lime to taste and added more fish sauce and garlic chilli. I also added egg (like you do for fried rice). Delicious!
Support @ Minimalist Baker says
Thanks for sharing, Megan!
VT says
My family enjoyed this meat-free recipe! I added some more chili garlic paste to both sauces and it turned out great! The tofu was tasty, as well
This time I am going to add shredded cabbage and carrots…
Support @ Minimalist Baker says
Yay! Thanks for sharing!
Kelly says
I made this with the tamarind sauce and it turned out incredibly delicious. I sadly did not have any peanuts in my pantry, and that would’ve made it a seriously good pad Thai.
Support @ Minimalist Baker says
We’re so glad you enjoyed it, Kelly! Thanks so much for the lovely review!
Sana J says
Lovely :) also ridiculously easy.
I used the fabulous crispy tofu recipe from your rice paper rolls and added almond butter to the sauce (I’m allergic to peanuts). I also added some honey snap peas, and think this is a super easy base to chuck in lots of extra vegetables.
Definitely a winner!
Support @ Minimalist Baker says
Whoop! Thanks for sharing, Sana!
Carolina Dominguez says
I made this with a few substitutions and additions. I added a dash of coconut milk to the sauce for an even *creamier* go, and a kick of coconut. I substitued texturized vegetable protein instead of tofu, just to imitate a more pad thai feel. Savory and delicious, I will be making this again!
Support @ Minimalist Baker says
We’re so glad you enjoyed it, Carolina! Thanks so much for the lovely review and for sharing your modifications!
Nia says
Made this with everything except the chilies. Everything was great except I think I used too much lime juice. Otherwise a huge hit! It really helped with my insatiable Thai food cravings without always running to UberEats. For me this recipe yielded enough for more like 6 meals rather than 4
Support @ Minimalist Baker says
We’re so glad you enjoy it, Nia! Thanks so much for sharing!
Lidia says
Hi, can I stir in a tbs of crunchy peanut butter into the sauce??
Support @ Minimalist Baker says
We haven’t tried that, but sounds tasty! Let us know how it goes!
Molly says
This is so good! Made this loads, both with and without the veggie fish sauce and I do have to say while it is still very good without it, using it does make a difference and makes it taste a lot closer to what you’d get from a restaurant. Very easy and very yummy!
So lovely! Thanks for sharing, Molly!
Elizabeth says
Absolutely delicious! Sooo easy and flavourful! My mum is hard to please, but she couldn’t stop raving. I think she would have licked the peanut sauce out of the bowl if it were polite to do so. 😉
Support @ Minimalist Baker says
Whoop! We’re so glad to hear it! Thanks so much for sharing, Elizabeth!
Dora says
How you can call this recipe vegetarian or vegan when the ingredients it’s fish sauce?!
Support @ Minimalist Baker says
Hi Dora, traditionally pad thai contains fish sauce, but this version does not (it is made with homemade vegan fish sauce), which is what we link to in the ingredients: https://minimalistbaker.com/5-ingredient-vegetarian-fish-sauce/. Please let us know if that’s not clear somewhere in the post.
Carrie MacGillivray says
I made this for my family. Everyone loved it. I didn’t have vegetarian fish sauce so I left it out but it still turned out really well. Everyone thought that it was as good as our favourite take away place. I made a side of stir fried veggies to go with it to up the veggie content.
Support @ Minimalist Baker says
We’re so glad everyone enjoyed it! Thanks for sharing, Carrie!
Victoria Bogil says
Delicious and easy to make. There were no leftovers with this one but only because my family had multiple servings
Support @ Minimalist Baker says
Whoop! We’re so glad you and your family enjoyed it! xo
Olivia M says
I recently had to start a low FODMAP (read: 100% gluten free) diet for my IBS, which is a little tough as a vegetarian who loves carbs, but this recipe made me miss real noodles way less!! i subbed 1/2 tsp sriracha for the chili garlic sauce in the pad thai sauce and used half garlic infused oil/half sesame oil instead of actual garlic in the stir fry to make it more FODMAP friendly. it was delicious!! i love how the tofu cubes soak up so much flavor and get a little crispy. thank you for this!!
Support @ Minimalist Baker says
We’re so glad you enjoyed it, Olivia! Thanks so much for sharing!
Bethany says
This was a winner for our family! We made it without the oil and fish sauce and substituted for brown rice noodles. Added the chili garlic sauce and chili flakes just to the hubby’s dish. Will definitely make again. Have to work on my noodle cooking skills. Thank you.
Support @ Minimalist Baker says
Thanks so much for the lovely review, Bethany. We are so glad your family enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo
Caroline says
This was so good and so easy, thank you!
Support @ Minimalist Baker says
Whoop! Thanks for sharing, Caroline!
Kelsey says
Made this exactly as stated (minus the optional fish sauce). It was so delicious I struggled not to eat the left overs! I’m slowly making my way through all your vegan recipes and wanted to thank you for yet another great one- I can see myself making this often (woohoo saving money and calories by not getting take out!)
Support @ Minimalist Baker says
We’re so glad you enjoyed it, Kelsey! Thanks so much for the lovely review!
Amy says
This was really yummy. I am vegan but love phad Thai and it is difficult to get without fish sauce in restaurants. This was really satisfying and perfectly hit my phad Thai craving. I made a few substitutes because of what I had available – I used lo mein noodles, thick chives from my garden instead of green onions, and crushed roasted salted cashews. I skipped the tofu and added sliced carrots to the stir fry step. The sauce is the magic. Finished with the cilantro and lime slices. This will definitely be added to the rotation.
Support @ Minimalist Baker says
We’re so glad you enjoyed it, Amy! Thanks so much for the lovely review!
Mika says
Officially my new favourite Pad Thai recipe! Who needs takeout when you can make this?? I love how you frequently include substitution options in your recipes – I didn’t want to buy tamarind paste so your alternatives were perfect. I’ve made pad thai in the past and always ended up with mushy noodles that stick together. For anyone in the same boat here’s my tip: soak the rice noodles in warm water for 10-30 mins until pliable but not fully cooked; they’ll finish cooking in the pan while absorbing the delicious sauce. Killer recipe made only better by your peanut sauce on top :)
Support @ Minimalist Baker says
Whoop! We’re so glad you enjoyed it, Mika! Thanks so much for sharing!
Patti says
I made this tonight- it went together quickly as promised & was amazing! I did make the peanut sauce as we love sauce. It was a great addition, but your tamarind sauce can certainly stand on its own!
I didn’t have bean sprouts so substituted thinly sliced red pepper & I also doubled the amount of tofu- why not?
This will definitely be in the menu rotation from now on!
FYI-just got your cookbook this week & made the the Braised tofu tostadas- outstanding. My husband used the leftovers for a nacho lunch the nest day. A winner!
Thank you!
Support @ Minimalist Baker says
Whoop! Thanks so much for sharing, Patti! xo
Swetha says
This recipe was yum. My only feedback is that if you don’t add the fish sauce and are subbing coconut aminos with tamari it ends up tasting sour even if you add the recommended amount of coconut sugar. Not sure why. I liked it as it is but my family preferred adding a bit of coconut sugar on top to counteract the sourness and it worked.
Support @ Minimalist Baker says
Interesting- we’re not sure why that would be. It almost sounds like there was too much lime/tamarind. Thanks for sharing your experience, Swetha!
Lily says
Hello! Would you recommend any modifications if using regular store bought fish sauce? (i.e. not vegetarian)? Thank you in advance!
Support @ Minimalist Baker says
Hi Lily, it should work well without any modifications!
Cara says
Hi there,
Any suggestions for substitutions for the chili garlic sauce? I don’t want to make an extra trip to the grocery store for just one item…
Thanks!
Support @ Minimalist Baker says
Hi Cara, maybe freshly minced garlic and cayenne? Let us know if you try it!
Laura says
Finally made this Pad Thai recipe after eyeing it for months. Delicious! I will definitely be making this again soon.
Melissa says
Loved it! I’ve made this twice, once with tofu and once with chicken. Both delicious. My family loves sauce, so we doubled it for the second preparation and it was perfect. Great flavor! I didn’t have coconut aminos on hand and subbed low sodium soy sauce. I will look for the aminos in the future to reduce the saltiness a bit.
Starr says
This was amazing! I added extra veggies- broccoli, bell pepper and carrots to make a better balance with the noodles. I used Braggs liquid aminos in place of the coconut aminos/soy sauce. The recipe for the peanut sauce to go with it was delish too!
Nicole says
I’ve made this twice now and I’m wondering how do I get it be less salty without losing good flavor? I’ve made with both the tamari and the coconut aminos and both ways it was too salty. I loved this recipe so I’m hoping there’s an easy fix!
Support @ Minimalist Baker says
Hi Nicole, hmm we wonder whether maybe trying a different brand of coconut aminos would help?
Kemoy says
Let’s just say that there were no left overs. I really was hoping to save some for my children’s lunch box but….they loved it loved it. The favors were so amazing together.
What did I sub? 1. No fish sauce 2. I did not have tamarind paste so I used the additional lemon juice 3. Used lemons 4. Used lemongrass powder 5. Used monk fruit sugar instead of coconut and used 1/2 tbsp less.
Support @ Minimalist Baker says
We’re so glad your family enjoyed it, Kemoy! Thanks for sharing!
Candace says
I made this recipe last night and it was amazing! The only thing I did differently is no fish sauce. Had the left overs today and they were just as good. This will definitely be a staple in my house. My boyfriend loved it as well!
Support @ Minimalist Baker says
Thanks so much for the lovely review, Candace. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo
Tia says
Delicious! I made this tonight with chicken and tofu. Carrots added a nice crunch too. I used brown sugar instead and found it a bit on the sweet side, but my partner didn’t mind. Thank you!
Support @ Minimalist Baker says
Thanks for sharing, Tia!
Desi says
This was amazing! I doubled the recipe to take with me for a couple of days. I’ve been on a huge Pad Thai kick and my husband said this tasted as good as one of our favorite restaurants! So thank you for the recipe and thank you for saving my lunch budget from my love of takeout.
Support @ Minimalist Baker says
Yay! We’re so glad you both enjoyed it! Thanks for sharing!
Christina peter says
Delish! I had a tamarind date sauce that I used and just added a larger amount as suggested. It came out good. I once used bbq sauce lol since its tangy and the right color and it was actually really good too! A bit bolder in flavor and I had mixed in a little peanut butter. Will def make this recipe again thx for sharing!
Constance Aria says
This is the first time I substituted firm tofu for a meat (usually chicken) and I was pleased with the results. I scrambled one egg and tossed it with everything while the pad thai was still hot enough to cook the egg coating instantly. Worked out very well.
Tori says
My boyfriend and I love pad Thai. I’ve tried countless recipes for the right flavors. This by far is the best! Easy to follow. Great flavors. I made homemade spring rolls as well which topped it off. Also, did the almond butter sauce. It turned out great!
“This is amazing, taste better then the Pad Thai I grew up with at our favorite spot”
You win!
Kay says
Hello,
Please warn your readers that if they are using the tamrinde paste that it has seeds inside the paste and it has to be prepared in a certain way that takes the seeds away from the paste. I was a first time user of tamrinde paste and I didn’t know. I wouldn’t want anyone to bite down on those seeds and it affect their teeth. Glad that didn’t happen! Maybe give instructions on how to use tamrinde paste and prewarn of the seed.
Thank you for your site!
Support @ Minimalist Baker says
Hi Kay, we have never had tamarind paste with seeds in it. Would you mind sharing the brand you used?
Kay says
Hi,
I used the brand Zaika tamrinde paste that was found in an indian store. It was my first time using tamrinde paste and I didn’t know that this paste can have seeds since it just said “paste”. Luckily I figured it out. There are lots of YouTube videos on how to “deseed” this type of paste. I just wanted to share this tip in case others come across this. It didn’t let me know about the seeds on the packaging as well.
Other than that, the recipe turned out great!
Support @ Minimalist Baker says
Thanks for sharing!
Mariah C Nix says
This recipe turned out so well for me! For those nervous about difficult to find ingredients, I successfully used a mixture of lime juice and light brown sugar in place of the tamarind, skipped the vegetarian fish sauce, and used store-bought peanut sauce. Also a huge fan of the feature that allows you to adjust the serving size to see how much extra you would need–made this for 6 people instead of four and the measurements were spot on.
Support @ Minimalist Baker says
Thanks for sharing, Mariah! We’re so glad you enjoyed it!
Sarah says
So delicious. Seriously tastes as indulgent as takeout. Added some shredded Brussels sprouts at my boyfriend’s request (this man ate chorizo, eggs, and potatoes everyday before we met?!?!)
Definitely a repeat recipe!
Jack says
I really enjoyed this recipe! Very easy to make, especially for students straight out of college who still tend to eat out a lot, and the sauce is divine! I still struggle with trying to get the pad thai noodles not to stick though, even when mixing in a little bit of sesame oil. I have watched some YouTube videos to resolve this, and others have suggested rinsing the starch out of the noodles with cold water and stacking them in a bowl to dry. This seems to have worked for me, but my luck with this has somewhat been a mixed bag. However, when I throw the noodles into the skillet/wok/pan to cook, they turn kind of gooey, gross, and clumpy after a short period of time. They don’t look that the stiffer, singular, dry looking noodle strands you see in the YouTube video you provided. Any advice on how to fix this? Thanks!
Support @ Minimalist Baker says
Hi Jack, we’re so glad you enjoyed it! We would recommend cooking the noodles slightly less next time (until al dente)- that should help!
Bonnie says
I made this and it was delicious! I also added broccoli and a mix of shredded broccoli/ cabbage/ carrot mix. Opted out of vegi fish sauce and added extra lime and was very yummy still. Used less noodles but with all the veggies it was a huge dish still! This was my first time making pad Thai and I am impressed:) thank you!
Support @ Minimalist Baker says
Thanks so much for the lovely review, Bonnie. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo
Anu says
Hello!
I just made this! It was amazing! Dealt with my Pad Thai cravings perfectly! Will definitely make this again! I used half the amount of noodles, so the sauce was a bit too much, but that was my doing! But the recipe was excellent!
Thank you!!!!
Support @ Minimalist Baker says
Thanks so much for the lovely review, Anu. We are so glad you enjoyed this recipe! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo
Elise Balint says
Hi – is sriracha sauce a good substitute for garlic chili sauce? If not, what do you recommend? I don’t have the garlic chili sauce on hand). Thanks in advance.
That should work!
Elise Balint says
Sriracha worked great! Recipe was wonderful – next time I’ll double it. Changes I made: added jalepeno pepper (it didn’t add much heat though). Also substitute tofu for vegan chicken. I also substitute coconut sugar with maple syrup.
Support @ Minimalist Baker says
We’re so glad you enjoyed it, Elise! Thanks for sharing!
Serra says
This is delicious!!!!! I lived in Thailand a few years ago and this is the best pad thai I’ve had since leaving! Probably the healthiest I’ve ever had too! We added some brocolli for extra nutrients!
Support @ Minimalist Baker says
Whoop! Thanks so much for the lovely review, Serra. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo
sandra forte says
Yummy, best Pad Thai we have ever had…..and it’s vegan….go figure!! Followed this simple recipe exactly and it worked out perfectly. Wow Dana you never cease to amaze us. Thank you for converting us to tofu lovers.
Support @ Minimalist Baker says
Aw, thanks so much for the lovely review, Sandra! We’re so glad you enjoyed it!!
Jess says
Deeeelish! Such a simple, quick recipe and tastes legit.
Support @ Minimalist Baker says
We’re so glad you enjoy it, Jess! Thanks for sharing!
Victoria says
I needed to triple the sauce and double the tofu for 8 oz of noodles. The noodles ripped and clumped together after following these directions with the recommended brand noodles
Support @ Minimalist Baker says
Sorry to hear that was your experience, Victoria! We’re surprised since so many others have had success with this recipe. For the rice noodles, giving them a stir should help prevent clumping.
Rebecca says
This is my new favorite recipe! Pad Thai usually takes me forever to make, so I usually only make it on the weekends when I’m feeling ambitious. This recipe is so good and easy enough to make on weeknights! I’ve made it twice now. Thanks!
Support @ Minimalist Baker says
Whoop! We’re so glad you enjoy it, Rebecca! Thanks so much for the lovely review! xo
Victoria says
Interested in trying this but I’m missing peanuts. Do you think I could use sweetened peanut butter and omit/cut down the sugar? Thanks!
If you used sweetened PB, omit the sweetener at first and then add as needed to taste!
Brenda says
Wow! The flavor of this pad Thai is over the top! I made the peanut sauce to go with but didn’t use it, there was so much great flavor already. I didn’t get my beans sprouted in time and somehow the green onions got left off my grocery list but the carrot curls and cilantro tasted great mixed with the noodles. Can’t wait to try this recipe again with all the vegetables! Yum!
Support @ Minimalist Baker says
We’re so glad you enjoyed it, Brenda! Thanks so much for the lovely review! xo
Kris says
The link for the tamarind concentrate seems to take me to a link for masala curry paste. Is that what is used in the recipe?
Support @ Minimalist Baker says
Hmm, that’s odd! We aren’t able to replicate the issue. For us, it links to Tamicon Tamarind Concentrate.
kaylaG says
Recently, I’ve started to eat plant-based and this recipe has become one of my absolute favorites to make and eat. I’ve made it 3 times so far and I’m getting better at it! I opt out on the bean sprouts (as I never know what to do with the left over sprouts), tamarind (can’t find it in the grocery store so just use the lime substitute) and used to use coconut aminos but found that I like the taste of the sauce with Tamari instead.
This recipe is one that I can make in a quick 20-minutes and that will be packed full of flavor. It’s been a great meal to have while adjusting to plant-based eating. It quick, easy, delicious, and makes plant-based eating fun! I really appreciate this receipt, Dana! Thank you!
Support @ Minimalist Baker says
We’re so glad you enjoy it, Kayla! Thanks so much for the lovely review! xo
Michelle says
I made this for the first time today and it was so good! The flavor really is that of pad thai! I didn’t have carrots to ribbon, so I used ribboned sweet potato. Very easy to make!! So good! thanks
Support @ Minimalist Baker says
Great idea, Michelle! Thanks so much for sharing! xo
Inge Kaplan says
Amazing recipe – I made this as written except for the vegan fish sauce, which I omitted because it wasn’t available in my grocery store, and it was not missed. I think using tamarind made the difference from any other pad thai recipes I’ve tried.
Thanks for sharing, Inge!!
Jack Zhu says
Hi! Where can you buy vegetarian fish sauce? Stores seem to sell non-vegetarian fish sauce. I’m still a novice when it comes to cooking, so making my own vegetarian fish sauce may be a little much.
I’d suggest just skipping that and subbing coconut aminos for a similar effect.
Benjamin says
Love this recipe, tastes very similar to restaurant tofu pad thai!
The only changes I made was marinating the tofu in the pad thai sauce before stir frying it, and I added two eggs to the recipe–stir fried with the veggies.
I used the vegetarian fish sauce linked from this guide and it turned out very well!
Support @ Minimalist Baker says
So glad you enjoyed it, Benjamin! Thanks for sharing!
Lisa says
We made this last night and it was outstanding. Thanks for this wonderful recipe, Dana! So glad to have found your blog.
xo! This is one of our favorites – so glad you enjoyed it!
Jeanne says
Wow this was amazing! So fresh and flavorful. I know its not freezer friendly but could you give me your top 10 recipes to freeze? Work long hours and would live to batch cook on the weekends. Thanks so much! I am a gluten free vegan.
Support @ Minimalist Baker says
Hi Jeanne, we’re so glad you enjoyed it! We will add a roundup of gluten-free vegan freezer friendly meals to our ideas list!
Keeva says
Delicious as always! I’m not a vegan (or even a vegetarian) but I always come to your blog for recipes. Thank you!
Oh yay! Thanks for sharing, Keeva! So glad you enjoy the recipes! We happily welcome all eaters :D
Briann says
This was so delicious! When I started eating more plant-based, I always used Minimalist Baker’s recipes. I started to venture out and try other recipes I found from other sites and they’ve never tasted as good as Dana’s! She is brilliant. This recipe was one of the best. Other favorites include her romesco soup and grillable black bean burgers!!!
So kind! Thanks, Briann!
Liz says
Where does one purchase tamarind sauce?
Support @ Minimalist Baker says
We get our favorite brand from Amazon, but tamarind sauce can also usually be found in grocery stores (check the Asian or international foods section). Hope that helps!
Brett says
Amazing! Tasted delicious even with me butchering the recipe. I misread the time to cook the sauce as 30 min instead of 30 sec! Thankfully I noticed before I set the kitchen on fire and added some water to thin it back out a bit. Also learned I should have cooked the noodles for longer before adding everything together. Haven’t been brave enough to try cooking tofu but excited to keep trying and get better each time. Thanks for the great recipes!
Jacqueline says
Made this for the first time last night – it was delicious and very flavorful. Added matchstick carrots, cilantro and the optional peanut sauce. No leftovers !!
Support @ Minimalist Baker says
So glad you enjoyed it, Jacqueline! Thanks so much for the lovely review!
Lindsay says
Hello, I would really like to make this recipe to have for supper and lunch leftovers for work. How can I make this and keep the noodles from turning into a congealed lump? I like using the brown rice/millet ramen noodles that I can get at my local Costco. Thanks – looking forward to trying this.
Support @ Minimalist Baker says
Hi Lindsay, we find that gently mixing noodles in a little oil after cooking helps prevent them from sticking. Hope that helps!
Zoe says
This recipe is GOLD! Super easy to follow and so so good! I used extra lime juice instead of tamarind and tamari instead of coconut aminos. I also made the peanut sauce which was delicious! I’ll be keeping this in my recipe box for years! Thank you!!
Support @ Minimalist Baker says
So glad you enjoyed this recipe, Zoe! Thanks for sharing!
Madeline says
This recipe came together so well! I used the extra lime juice instead of tamarind, and it worked well. Definitely recommend making the peanut sauce to top it all off! I also used the peeler on some Persian cucumbers for a topping as well. This was a hit!
Support @ Minimalist Baker says
Thanks for sharing, Madeline! So glad you enjoyed it!
Nicole says
This was really yummy as is, no peanut sauce needed. Thanks so much!
Thanks for sharing!
Anna says
Overall, this recipe was so good and had much less oil than any restaurant version (a good thing). My partner and I found this to be a bit on the spicy side, although our 17-month-old didn’t seem to mind. Go figure. My partner, however, did like this dish, which is saying a lot because our tastes tend to widely differ.
I used chicken instead of tofu. I also just used avocado oil instead of sesame oil, and lime juice instead of tamarind.
Next time, I’m going to add a peanut sauce because it may tone down the spiciness, as well as give the recipe a bit more of that classic pad thai flavor.
This recipe was super easy to make. It’s easy to play around with add-ons, too, such as veggies. Thank you so much!
Manuela Stockburger says
Soooo DELICIOUS. Love the versatility of this dish.
Dee says
I used the sauce recipe, but subbed the fish sauce for Vegetarian oyster sauce.
I added tofu egg scramble and used carrots, zucchini and capsicum instead of Tofu.
It was delicious, and better than take out! (Cheaper too!!)
I made this a second time, and added 1 shredded Nori sheet. I found it gave it a ‘fishy’ taste some Pad Thai’s have. I think this gave it a more authentic flavour if not using the Fish Sauce. :)
Support @ Minimalist Baker says
Thanks for sharing, Dee!
Elle says
delicious! thank you so much for this fabulous easy pad thai dish. I used lime instead of tamarind and it gave it that extra refreshing kick.
Renay Lang says
Made this last night and I loved it. Instead of using shredded carrot as a garnish I added a large handful to the skillet along with everything else. It made the dish super crunchy and a tiny bit sweeter which worked well with the tangy sauce. I also made the peanut sauce but this dish is so flavorful it doesn’t need it. Love the flavors & versatility of this recipe. I’ll absolutely make it again.
Thanks Renay!
Kristy says
I am a huge lover of Pad Thai, and have never found an at-home recipe that satisfied. Until now. Thank you!
Thanks, Kristy!
Izzy says
Hi Dana,
This was awesome. Compliments from the kids also. My eldest that’s one of his favs :o)
Thank you!!
Support @ Minimalist Baker says
So glad to hear it, Izzy! Thanks for the lovely review! xo
sarah says
loved this recipe — like all others on MB, always delicious. wish i would have made double the sauce to easily make a second batch later this week!
didn’t have tamarind, so used lime juice. also, added spinach and finely sliced red cabbage for extra veg. oh, and added avocado as garnish…because avocado is always welcome.
thanks for giving us an amazing option for pad thai that has so much flavor and without the heaviness of take out!
Support @ Minimalist Baker says
So glad you enjoyed this recipe, Sarah! Thanks for sharing your modifications!
Stephanie H. says
My husband and I tag-teamed this recipe tonight – yum! The prep ahead of time made the cooking easy and quick. We used extra lime juice instead of the tamarind sauce, soy sauce in place of the coconut aminos, sugar in place of coconut sugar, and only 1 tsp chili garlic sauce instead of 1.5. We did not include the fish sauce or chilies (I don’t like heat). Super easy and yummy! This will definitely be added to our rotation.
Luke says
Possibly the best pad thai I was able to make. And the sauce is heavenly. Although I don’t like peanuts on my pad thai, but i like the nutty flavour, so I add a little of hemp seed oil on top of it.
Thanks for sharing, Luke!
Xaviour says
Nice tofu Pad Thai. If takes just 30-minutes to prepare I will do it one these days. Its very tempting!
Mimi says
I made this today. Very easy to prep and make. Loved how it turned out. Also, great for meal prep for several days. Thank you!
Support @ Minimalist Baker says
Thanks so much for the lovely review, Mimi. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo
Cirque says
Made this tonight – and loved it. I added asparagus, red onion and broccoli between browning the tofu and adding the noodles, green onions (which I cut back on a bit), etc. because more veggies is always better. Even with the additional veg, there was plenty of sauce. We did use the optional carrots, peanut sauce drizzle and cilantro. All of this said, I was admittedly liberal with the chili-garlic sauce in the peanut sauce – and truly, I would do it all again. Thank you for the lovely recipe.
Fiona says
Hi Minimalist Baker team! First of all, let me say thank you for all of the incredible, soul nourishing recipes you provide us. Without a doubt, you are making a difference in the lives of so many people. I have been cooking exclusively from your recipes for a couple months because I’ve never found a blog that delivers on flavour every. single. time! I could fangirl all day but I’ll spare you ;) I was wondering about the link for the tamarind concentrate, is the product you used “Jude’s Rechaido Masala Curry Paste” or “Tamicon Tamarind Paste”? Somehow I’ve gotten both results (maybe my computer’s just wonky?) but I wanted to make sure I order what you used. Thank you for raising the bar for food blogs everywhere, you guys are the biggest & baddest and I can’t wait to see what you come up with next <3
Support @ Minimalist Baker says
Aww thanks so much for your sweet note, Fiona! We really appreciate it! For the tamarind, we recommend Tamicon Tamarind Paste. Thanks again xo
Shaili Parmar says
Hi Fiona
It should be the tamarind concentrate paste. You can also find tamarind concentrate at a local indian grocery store!
Sofia F-O says
I made this tonight and it was great! Tip: if tou can’t find tamarind concentrate make a juice reduction. It’s easier to find tamarind juice or nectar in the Goya aisle of your supermarket. Bring it to a boil then reduce the temperature and let it thicken. I used two tsp and a half of the reduction instead of the amount recommended and a little bit less coconut sugar. It came out delicious.
Nicki says
Loved this! Will definitely make again. We needed to opt out on chili’s because my pre-schooler won’t eat it if it’s spicy, but we did make to peanut sauce to go with it, which I think is key, and the dish certainly wasn’t lacking on flavor. (We did do the chili garlic sauce in both recipes and it wasn’t spicy at all- used Trader Joe’s brand) We also topped it with cilantro and shredded carrots as suggested. My kid actually gasped and said how great it was, giving a thumbs up as she slurped noodles. Husband has been traveling and tired of eating granola and bananas at the airport, so was also really happy about this, & went back for thirds!
Sia says
Tried two recipes from your blog today: toasted coconut oatmeal for breakfast and this amazing tofu pad thai for dinner. I think I’m in love!
Thank you for creating magic!
Thanks, Sia!
Lindsey Phelps says
This Pad Thai was way better than take out! And healthier. This is going to be a go to weeknight meal for me and my boyfriend.
Whoop! Thanks for sharing, Lindsey!
brandy says
long time recipe-maker, first time commenter: omg SO good. i didn’t have tamarind so i used extra lime juice and it was delicious! i also didn’t have peanut butter so i subbed almond butter for the peanut butter sauce garnish and it was awesome!
got 4 meals total from this recipe so it was perfect for my lunches this week.
thanks!
-i forgot to rate on my first go around so here it is on this comment ;-)
Great! Thanks, Brandy!!
db says
I can not copy this or print it on portable printer or on any printer. Why
Support @ Minimalist Baker says
Sorry you’re having an issue printing! There are so many various factors that might be causing a technical issue, but we confirmed that the function is working on our end. Following this tutorial might help reset your browser to fix your issue. Hope that helps!
Abby says
This pad Thai was easy and tasty. Great to find a go-to vegan version. The only negative was that it took me about 20 minutes alone to brown the tofu (I find recipes on here always underestimate that step for some reason!) so it wasn’t quite as quick as advertised.
Cassie Autumn Tran says
Oh my goodness, this looks TO DIE FOR. I would love to recreate this Pad Thai with chickpea noodles. I think I would become addicted to this dish!
SMART!
Alina Garner says
This truly is a QUICK and delicious pad thai! It’s so hard to find pad thai recipes that have accessible ingredients and don’t take forever – but this does the trick! I didn’t have tamarind on hand so I used extra lime juice and it was just as yummy. My husband went back for three helpings :)
Thanks for sharing!!! xoxo
Chef Stacey Jean says
I teach vegan Thai cooking classes and do a delicious version of pad Thai that is similar to yours. A fun tip is to add diced fresh tomatoes for a bit of moisture and some sliced carrots for a pop of color. I also have the best luck when I let the rice noodles sit in warm water for about 30 minutes to soften rather than put boiling water on them as they tend to get sticky and clump together that way. Then I just cook the noodles all together with the sauce and the veggies. Super quick and easy! Oh and don’t forget to cut the noodles before hand so you don’t have a never ending noodle bite, haha! (BTW I love your blog and always recommend it in my classes!!)
Ah, thanks so much for the kind words and for your tips!
Dal says
Very tasty recipe! I found that it is more like a recipe for 2 servings and not 4. I would double next time.
Support @ Minimalist Baker says
Thanks so much for sharing, Dal. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo
Payal Patel says
Wow!!! Huge fan (and very particular about) Pad Thai…..this is just fantastic! You nailed it yet again Dana!
Thanks, Payal!
Sujean says
My husband declared it was the best tofu dish I have ever made! I used tamarind paste (instead of concentrate), because it was what Whole Foods near me carried, but I used the same amount as specified for the concentrate and it worked out great. I used the recommended brown rice noodles and they were perfect and so easy to cook with the soaking method. Thanks for such a tasty and easy to follow recipe!
Yay! Thanks, Sujean! Your name is gorgeous, btw!
Ebony says
Oh my goodness, I made this tonight for dinner and it was amazing! Rather than cooking the tofu as per this recipe, I made and added the baked, crispy peanut tofu instead. Holy moly, taste EXPLOSION! I also made the peanut sauce as a garnish which balanced the spicyness of the baked tofu. Thanks so much for the recipe! I don’t think we’ll ever go to a restaurant for pad Thai again!
Support @ Minimalist Baker says
YUM! Thanks so much for sharing, Ebony. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo
Sharon Rausch says
I learn so much from you as well! Thank you so much for sharing your helpful information.
Mims says
I am a big fan of your noodle free pad thai, and will try this version soon as well. The tamarind really clinhes it for me. But I ADORE all forms of pad thai and make some version once a week…usually low carb version without rice noodles. I encourage you to try green papaya pad thai, and if you use your own home sprouted mung beans that kicks it up a notch. In the recipe I use, the pickled radish/turnip really makes it sing. Green papaya great low carb.high resistant starch plant food great for the microbiome.
green papaya can be used many ways
BTW, the Netflix show Chefs table episode of the Thai Bo-Lan restauranteurs Duangporn ‘Bo’ Songvisava and Dylan ‘Lan’ Jones has a segment where they show how palm sugar (a key ingredient in tradtitional pad thai) is made from scratch by a female organic pal farmer. Blew my mind.
I loved that episode, too! So inspiring. To cook Pad Thai with Bo = Life goals :D
Mims says
OMG, if you liked that episode, you shoudl check this out. A Chinese woman making brown sugar from Sugar cane the traditional way. https://www.youtube.com/watch?v=rC6ARq8SZAI
This woman’s you tube channel is mind blowing. A friend just turned me on to it, as he knows I love food traditions. She makes schezchuan style fermented foods, holiday favorites, meat and fish dishes, wildcrafted ginseng, mushroom, etc. She makes structures, sews clothing, makes paper, makeup, medicine all without electricity or gas. She is clearly very skilled with a cleaver and other tools. Really mesmerizing and relaxing to view. No words, and often no English subtitles: just chill music and the actions of a clearly capable woman who knows how to survive without modern conveniences (although she clearly has access to them..as in one video she leaves her grandmothers compound to go back to an apartment in the city.)
Apparently she was orphaned at an early age and raised by her grandparents in a small village near Mianyang of Sichuan province in Southwest China. Her grandfather had a catering business cooking traditional foods in the old style for festivals and weddings, so this how she is so conversant in these methods. As a young woman she went to the big city to find her fortune and worked alot of low paying jobs: kitchen, waiting tables, music DJ. After her grandfather died she moved back to her village to care for her grandmother.
This one on processing magnolia flowers also gorgeous. They are all good!
https://www.youtube.com/watch?v=F8O3fRC4tSk
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