Easy Tofu Pad Thai

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Plate of Easy Pad Thai with Tofu topped with carrot ribbons, bean sprouts, and cilantro

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!

Bird's eye view image of green onion, chili sauce, peanuts, bean sprouts, and other ingredients for making pad thai

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.

Stirring together ingredients for our easy homemade Pad Thai sauce

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!

Sautéing tofu and garlic in a large skillet

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

Using tongs to toss pad thai noodles with sauce, green onions, and bean sprouts

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.

Platter and plate filled with our Easy Tofu Pad Thai recipe

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

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!

Using chopsticks to pick up a bite of Easy Vegan Pad Thai

Easy Tofu Pad Thai

Easy Tofu Pad Thai ready in just 30 minutes with simple ingredients. A hearty, versatile, plant-based dish with tons of texture and big flavor!
Author Minimalist Baker
Print
Pan of our amazing Easy Vegan Pad Thai with Tofu recipe
4.88 from 72 votes
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 4 (Servings)
Course Entree
Cuisine Gluten-Free, Thai-Inspired, Vegan
Freezer Friendly No
Does it keep? 3-4 Days

Ingredients

SAUCE

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

FOR SERVING optional

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

*Tamarind comes in many forms, including fresh, paste, concentrate, sauce, and more. We have made Pad Thai with mainly paste, sauce, and concentrate, all of which produce varied results. However, the tamarind concentrate linked above produces consistently good results. It’s concentrated, which is why the recipe only calls for a small amount. However, if using more of a “sauce” — which should have a lighter consistency and color — feel free to add more to taste. Tamarind adds a tartness to the sauce, which can be enhanced or mocked with lime juice in a pinch.
*Nutrition information is a rough estimate calculated with brown rice Pad Thai noodles and without optional ingredients or garnishes.

Nutrition (1 of 4 servings)

Serving: 1 servings Calories: 461 Carbohydrates: 69.4 g Protein: 16.6 g Fat: 15 g Saturated Fat: 2.7 g Polyunsaturated Fat: 4.9 g Monounsaturated Fat: 5.6 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 525 mg Potassium: 282 mg Fiber: 6.8 g Sugar: 19.6 g Vitamin A: 700 IU Vitamin C: 15.7 mg Calcium: 260 mg Iron: 2.3 mg

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  1. 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!

  2. 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.

    • 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!

  3. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed it, Carolina! Thanks so much for the lovely review and for sharing your modifications!

  4. 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

  5. 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!

  6. 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. 😉

  7. 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.

  8. Victoria Bogil says

    Delicious and easy to make. There were no leftovers with this one but only because my family had multiple servings

  9. 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!!

  10. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ 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

  11. 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!)

  12. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed it, Amy! Thanks so much for the lovely review!

  13. 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 :)

  14. 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!

  15. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ 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!

  16. Lily says

    Hello! Would you recommend any modifications if using regular store bought fish sauce? (i.e. not vegetarian)? Thank you in advance!

  17. 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!

  18. Laura says

    Finally made this Pad Thai recipe after eyeing it for months. Delicious! I will definitely be making this again soon.

  19. 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.

  20. 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!

  21. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Nicole, hmm we wonder whether maybe trying a different brand of coconut aminos would help?

  22. 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.

  23. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ 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!

  24. 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.

  25. 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!

  26. 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.

  27. 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!

  28. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ 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!

  29. 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.

  30. 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!

  31. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ 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!

  32. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ 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

  33. 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!!!!

    • Avatar for Dana @ Minimalist BakerSupport @ 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

  34. 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.

      • 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.

  35. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ 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

  36. 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.

  37. 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

    • Avatar for Dana @ Minimalist BakerSupport @ 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.

  38. 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!

  39. 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!

  40. 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!

  41. 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?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hmm, that’s odd! We aren’t able to replicate the issue. For us, it links to Tamicon Tamarind Concentrate.

  42. 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!

  43. 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

  44. 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.

  45. 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.

  46. 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!

  47. Lisa says

    We made this last night and it was outstanding. Thanks for this wonderful recipe, Dana! So glad to have found your blog.

  48. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ 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!

  49. 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!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Oh yay! Thanks for sharing, Keeva! So glad you enjoy the recipes! We happily welcome all eaters :D

  50. 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!!!

    • Avatar for Dana @ Minimalist BakerSupport @ 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!

  51. 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!

  52. 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 !!

  53. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ 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!

  54. 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!!

  55. 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!

  56. 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!

  57. 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. :)

  58. 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.

  59. 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.

  60. Kristy says

    I am a huge lover of Pad Thai, and have never found an at-home recipe that satisfied. Until now. Thank you!

  61. Izzy says

    Hi Dana,

    This was awesome. Compliments from the kids also. My eldest that’s one of his favs :o)

    Thank you!!

  62. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      So glad you enjoyed this recipe, Sarah! Thanks for sharing your modifications!

  63. 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.

  64. 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.

  65. Xaviour says

    Nice tofu Pad Thai. If takes just 30-minutes to prepare I will do it one these days. Its very tempting!

  66. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ 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

  67. 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.

  68. 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

    • Avatar for Dana @ Minimalist BakerSupport @ 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!

  69. 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.

  70. 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!

  71. 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!

  72. 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.

  73. 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 ;-)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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    • 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.

  74. 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!

  75. 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 :)

  76. 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!!)

    • Avatar for Dana @ Minimalist BakerSupport @ 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

  77. Payal Patel says

    Wow!!! Huge fan (and very particular about) Pad Thai…..this is just fantastic! You nailed it yet again Dana!

  78. 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!

  79. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ 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

  80. 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.

      • 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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