Bangkok, Thailand
Pad Thai
Tamarind-bright rice noodles with crispy tofu, charred bean sprouts, peanuts and lime — the perfect 25-minute Bangkok street food, free of fish sauce and eggs.
Prep
15 min
Cook
10 min
Serves
2
Level
Easy
Flavor
Sweet · sour · savoury · crunchy
The Story
Why this dish — and how it became plant-based
Pad thai is a relatively young dish — invented in the 1930s and 40s as a deliberate act of nation-building, when the Thai government promoted noodles as a patriotic food. Its flavour DNA, though, draws from much older Thai-Chinese street cooking: rice noodles fast-fried over screaming-hot heat, balanced between four poles of sweet, sour, salty and umami.
The vegan version is almost a direct swap. Fish sauce becomes a quick brew of soy + miso + lime. The egg becomes silken or pressed tofu, crisped golden. Done at proper heat in batches, the result is genuinely better than 80% of restaurant pad thai — and on the table in under 25 minutes.
Ingredients
What you'll need
Sauce
- •3 tbsp tamarind paste (the wet kind, not concentrate)
- •3 tbsp soy sauce or tamari
- •2 tbsp light brown sugar or palm sugar
- •1 tbsp white miso (replaces the umami of fish sauce)
- •1 tbsp lime juice
- •1 tsp sriracha or sambal (optional)
Noodles & filling
- •200g flat rice noodles (5mm width)
- •200g extra-firm tofu, pressed and cubed
- •3 tbsp neutral oil
- •3 garlic cloves, minced
- •3 shallots, thinly sliced
- •2 cups bean sprouts
- •4 spring onions, cut in 5cm batons
Garnish
- •⅓ cup roasted peanuts, roughly crushed
- •Lime wedges
- •Fresh cilantro
- •Crushed chile flakes
Method
Step by step
- 1
Soak rice noodles in hot (not boiling) water for 8–10 minutes until pliable but still firm — they'll finish cooking in the pan. Drain.
- 2
Whisk all sauce ingredients in a small bowl until sugar dissolves. Taste — it should be aggressively sweet-sour-salty.
- 3
Pat tofu dry. Heat 1 tbsp oil in a large wok or skillet over high heat. Fry tofu 5–6 minutes, turning, until golden on all sides. Remove.
- 4
Add remaining 2 tbsp oil to the pan. Toss in garlic and shallots, stir-fry 30 seconds.
- 5
Add drained noodles and immediately pour over the sauce. Toss continuously with tongs for 2 minutes until noodles absorb the sauce and turn glossy.
- 6
Return tofu to the pan. Add half the bean sprouts and all the spring onions. Toss 1 more minute — the sprouts should stay crisp.
- 7
Plate. Top with remaining raw bean sprouts, crushed peanuts, cilantro, chile flakes and a generous lime wedge.
The Veganisation
Traditional → Plant-Based, swap by swap
Original
Fish sauce
Plant-based
Soy + white miso + lime
Original
Egg
Plant-based
Crispy pressed tofu
Original
Dried shrimp
Plant-based
Extra peanuts + miso depth
Chef Notes
Get it right the first time
- →Cook in single portions if your pan isn't huge. Crowded noodles steam instead of fry, and the sauce never caramelises.
- →Use real tamarind paste, not concentrate — concentrate is sour without the fruity sweetness that defines pad thai.
- →Press tofu under a weighted plate for 20 minutes before frying. Drier tofu = crispier crust.
- →Don't oversoak the noodles. They should still bend without breaking but feel firm.
- →Lime at the end, not in the cooking. The fresh squeeze is half the dish.
Serve with
Som tam (green papaya salad) · Thai iced tea (use oat milk) · Cucumber spears
One Plate, Two Wins
Delicious tonight. Kind every night.
Every traditional dish has a plant-based soul waiting to be uncovered — you just have to listen to the spices, not the meat.
Hungry for more world flavors?
Explore another dish from our global vegan kitchen.