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Easy Tofu Pad Thai

Plates of our delicious Easy Tofu Pad Thai for a simple vegan dinner

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 ingredients for our Vegan Pad Thai recipe

It 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

Next, 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!

Sauteing tofu and garlic in a pan to make our Easy Pad Thai recipe

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 to make our Pad Thai recipe

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!

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

Print
Pan of our amazing Easy Vegan Pad Thai with Tofu recipe
4.83 from 39 votes

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
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 (Servings)
Category: Entree
Cuisine: Gluten-Free, Thai-Inspired, Vegan
Freezer Friendly No
Does it keep? 3-4 Days

Ingredients

US Customary - Metric

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

  1. 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.

  2. 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.
  3. 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).

  4. Drain noodles and toss with a little sesame oil to prevent sticking. Set aside.
  5. 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. 

  6. 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.

  7. 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).
  8. Leftovers will keep in the refrigerator for approximately 3-4 days.

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 Per Serving (1 of 4 servings)

  • Calories: 461
  • Fat: 15g
  • Saturated fat: 2.7g
  • Polyunsaturated fat: 4.9g
  • Monounsaturated fat: 5.6g
  • Sodium: 525mg
  • Potassium: 282mg
  • Carbohydrates: 69.4g
  • Fiber: 6.8g
  • Sugar: 19.6g
  • Protein: 16.6g
  • Vitamin A: 700IU
  • Vitamin C: 15.7mg
  • Calcium: 260mg
  • Iron: 2.3mg
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94 Comments 30 minutes or less, Asian-Inspired, Dairy-Free, Dinner, Egg-Free, Entree, Fall, Gluten Free, Lunch, Recipes, Spring, Summer, Thai-Inspired, Vegan, Vegetarian

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danaHi, I'm Dana! I am a food stylist, photographer, creator of Food Photography School and author of Everyday Cooking.

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All commentsI made thisQuestions
  1. Avatar for VictoriaVictoria says

    December 6, 2019 at 9:43 am

    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

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      December 6, 2019 at 11:37 am

      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.

      Reply
  2. Avatar for RebeccaRebecca says

    December 4, 2019 at 11:14 pm

    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!

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      December 5, 2019 at 10:15 am

      Whoop! We’re so glad you enjoy it, Rebecca! Thanks so much for the lovely review! xo

      Reply
  3. Avatar for VictoriaVictoria says

    December 4, 2019 at 12:40 pm

    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!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      December 4, 2019 at 1:01 pm

      If you used sweetened PB, omit the sweetener at first and then add as needed to taste!

      Reply
  4. Avatar for BrendaBrenda says

    November 20, 2019 at 8:58 pm

    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!

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      November 21, 2019 at 10:28 am

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

      Reply
  5. Avatar for KrisKris says

    November 16, 2019 at 3:59 pm

    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?

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      November 18, 2019 at 10:22 am

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

      Reply
  6. Avatar for kaylaGkaylaG says

    November 7, 2019 at 2:49 pm

    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!

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      November 8, 2019 at 10:08 am

      We’re so glad you enjoy it, Kayla! Thanks so much for the lovely review! xo

      Reply
  7. Avatar for MichelleMichelle says

    October 30, 2019 at 7:41 pm

    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

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      October 31, 2019 at 10:09 am

      Great idea, Michelle! Thanks so much for sharing! xo

      Reply
  8. Avatar for Inge KaplanInge Kaplan says

    October 20, 2019 at 10:18 pm

    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.

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      October 21, 2019 at 12:26 pm

      Thanks for sharing, Inge!!

      Reply
  9. Avatar for Jack ZhuJack Zhu says

    September 8, 2019 at 9:08 am

    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.

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      September 8, 2019 at 10:04 am

      I’d suggest just skipping that and subbing coconut aminos for a similar effect.

      Reply
  10. Avatar for BenjaminBenjamin says

    August 27, 2019 at 4:53 pm

    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!

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      August 28, 2019 at 10:39 am

      So glad you enjoyed it, Benjamin! Thanks for sharing!

      Reply
  11. Avatar for LisaLisa says

    August 19, 2019 at 11:09 am

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

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      August 19, 2019 at 12:14 pm

      xo! This is one of our favorites – so glad you enjoyed it!

      Reply
  12. Avatar for JeanneJeanne says

    August 17, 2019 at 11:20 am

    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.

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      August 19, 2019 at 10:18 am

      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!

      Reply
  13. Avatar for KeevaKeeva says

    August 5, 2019 at 1:54 pm

    Delicious as always! I’m not a vegan (or even a vegetarian) but I always come to your blog for recipes. Thank you!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      August 5, 2019 at 3:09 pm

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

      Reply
  14. Avatar for BriannBriann says

    July 25, 2019 at 1:00 pm

    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!!!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      July 25, 2019 at 2:36 pm

      So kind! Thanks, Briann!

      Reply
  15. Avatar for LizLiz says

    July 23, 2019 at 12:01 pm

    Where does one purchase tamarind sauce?

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      July 24, 2019 at 9:11 am

      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!

      Reply
  16. Avatar for BrettBrett says

    July 10, 2019 at 4:05 pm

    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!

    Reply
  17. Avatar for JacquelineJacqueline says

    July 9, 2019 at 11:26 am

    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 !!

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      July 10, 2019 at 9:23 am

      So glad you enjoyed it, Jacqueline! Thanks so much for the lovely review!

      Reply
  18. Avatar for LindsayLindsay says

    July 8, 2019 at 6:01 pm

    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.

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      July 9, 2019 at 10:04 am

      Hi Lindsay, we find that gently mixing noodles in a little oil after cooking helps prevent them from sticking. Hope that helps!

      Reply
  19. Avatar for ZoeZoe says

    June 30, 2019 at 8:35 pm

    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!!

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      July 1, 2019 at 6:24 am

      So glad you enjoyed this recipe, Zoe! Thanks for sharing!

      Reply
  20. Avatar for MadelineMadeline says

    June 27, 2019 at 3:22 pm

    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!

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      June 28, 2019 at 12:54 am

      Thanks for sharing, Madeline! So glad you enjoyed it!

      Reply
  21. Avatar for NicoleNicole says

    June 21, 2019 at 10:13 am

    This was really yummy as is, no peanut sauce needed. Thanks so much!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      June 21, 2019 at 3:31 pm

      Thanks for sharing!

      Reply
  22. Avatar for AnnaAnna says

    June 18, 2019 at 8:15 pm

    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!

    Reply
  23. Avatar for Manuela StockburgerManuela Stockburger says

    June 14, 2019 at 5:04 am

    Soooo DELICIOUS. Love the versatility of this dish.

    Reply
  24. Avatar for DeeDee says

    June 14, 2019 at 3:07 am

    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. :)

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      June 14, 2019 at 10:30 am

      Thanks for sharing, Dee!

      Reply
  25. Avatar for ElleElle says

    June 11, 2019 at 4:26 pm

    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.

    Reply
  26. Avatar for Renay LangRenay Lang says

    June 11, 2019 at 9:13 am

    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.

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      June 11, 2019 at 4:38 pm

      Thanks Renay!

      Reply
  27. Avatar for KristyKristy says

    June 10, 2019 at 7:36 pm

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

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      June 11, 2019 at 7:32 am

      Thanks, Kristy!

      Reply
  28. Avatar for IzzyIzzy says

    June 4, 2019 at 3:11 am

    Hi Dana,

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

    Thank you!!

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      June 4, 2019 at 9:54 am

      So glad to hear it, Izzy! Thanks for the lovely review! xo

      Reply
  29. Avatar for sarahsarah says

    May 28, 2019 at 12:10 pm

    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!

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      May 29, 2019 at 9:32 am

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

      Reply
  30. Avatar for Stephanie H.Stephanie H. says

    May 17, 2019 at 7:49 pm

    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.

    Reply
  31. Avatar for LukeLuke says

    May 13, 2019 at 3:04 am

    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.

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      May 13, 2019 at 9:30 am

      Thanks for sharing, Luke!

      Reply
  32. Avatar for XaviourXaviour says

    May 9, 2019 at 1:35 am

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

    Reply
  33. Avatar for MimiMimi says

    May 7, 2019 at 9:09 pm

    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!

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      May 8, 2019 at 9:50 am

      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

      Reply
  34. Avatar for CirqueCirque says

    April 30, 2019 at 6:13 pm

    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.

    Reply
  35. Avatar for FionaFiona says

    April 29, 2019 at 7:12 pm

    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

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      April 30, 2019 at 8:43 am

      Aww thanks so much for your sweet note, Fiona! We really appreciate it! For the tamarind, we recommend Tamicon Tamarind Paste. Thanks again xo

      Reply
    • Avatar for Shaili ParmarShaili Parmar says

      May 3, 2019 at 5:42 pm

      Hi Fiona
      It should be the tamarind concentrate paste. You can also find tamarind concentrate at a local indian grocery store!

      Reply
  36. Avatar for Sofia F-OSofia F-O says

    April 29, 2019 at 7:07 pm

    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.

    Reply
  37. Avatar for NickiNicki says

    April 29, 2019 at 4:58 pm

    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!

    Reply
  38. Avatar for SiaSia says

    April 27, 2019 at 6:33 pm

    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!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      April 29, 2019 at 2:16 pm

      Thanks, Sia!

      Reply
  39. Avatar for Lindsey PhelpsLindsey Phelps says

    April 24, 2019 at 6:05 pm

    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.

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      April 25, 2019 at 4:59 pm

      Whoop! Thanks for sharing, Lindsey!

      Reply
  40. Avatar for brandybrandy says

    April 24, 2019 at 1:03 pm

    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 ;-)

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      April 25, 2019 at 4:59 pm

      Great! Thanks, Brandy!!

      Reply
  41. Avatar for dbdb says

    April 23, 2019 at 2:04 pm

    I can not copy this or print it on portable printer or on any printer. Why

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      April 24, 2019 at 10:33 am

      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!

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    • Avatar for AbbyAbby says

      May 19, 2019 at 4:58 pm

      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.

      Reply
  42. Avatar for Cassie Autumn TranCassie Autumn Tran says

    April 22, 2019 at 9:44 pm

    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!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      April 25, 2019 at 5:00 pm

      SMART!

      Reply
  43. Avatar for Alina GarnerAlina Garner says

    April 22, 2019 at 7:05 pm

    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 :)

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      April 25, 2019 at 5:00 pm

      Thanks for sharing!!! xoxo

      Reply
  44. Avatar for Chef Stacey JeanChef Stacey Jean says

    April 22, 2019 at 4:30 pm

    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!!)

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      April 25, 2019 at 5:00 pm

      Ah, thanks so much for the kind words and for your tips!

      Reply
  45. Avatar for DalDal says

    April 22, 2019 at 10:45 am

    Very tasty recipe! I found that it is more like a recipe for 2 servings and not 4. I would double next time.

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      April 23, 2019 at 9:25 am

      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

      Reply
  46. Avatar for Payal PatelPayal Patel says

    April 21, 2019 at 2:41 pm

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

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      April 22, 2019 at 6:25 pm

      Thanks, Payal!

      Reply
  47. Avatar for SujeanSujean says

    April 20, 2019 at 6:04 pm

    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!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      April 22, 2019 at 6:26 pm

      Yay! Thanks, Sujean! Your name is gorgeous, btw!

      Reply
  48. Avatar for EbonyEbony says

    April 19, 2019 at 7:15 pm

    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!

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      April 22, 2019 at 7:43 am

      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

      Reply
  49. Avatar for Sharon RauschSharon Rausch says

    April 19, 2019 at 2:28 am

    I learn so much from you as well! Thank you so much for sharing your helpful information.

    Reply
  50. Avatar for MimsMims says

    April 18, 2019 at 2:17 pm

    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.

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      April 22, 2019 at 6:26 pm

      I loved that episode, too! So inspiring. To cook Pad Thai with Bo = Life goals :D

      Reply
      • Avatar for MimsMims says

        May 1, 2019 at 8:57 am

        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

        Reply
        • Avatar for Antonio Rosario OrtizAntonio Rosario Ortiz says

          May 2, 2019 at 1:32 pm

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