Vegan Pad Thai

A classic Thai dish, vegan Pad Thai is made with rice noodles, fresh vegetables and herbs, and perfectly crispy tofu for an easy 40-minute gluten-free meal the whole family will love.

Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Course: Main Course, Main Dish
Cuisine: Italian
Keyword: Vegan Pad Thai
Servings: 4
Calories: 450 kcal
Author: Sarah McMinn
Pad Thai
  • 8 ounces Rice Noodles
  • 3 tablespoons sesame oil, divided
  • 8 ounce block of extra firm tofu
  • 1 red bell pepper, thinly sliced
  • 1 yellow bell pepper, thinly sliced
  • 1 cup mung bean sprouts
  • 4 scallions, thinly sliced
  • 3 cloves of garlic, minced
Toppings (optional)
  • roasted peanuts
  • fresh lime
  • fresh basil and cilantro
  • mung bean sprouts
  • sweet paste
  • scallions
  1. Cook the rice noodles according to package instructions. Once cooked, immediately rinse in cold water, toss with 1 tablespoon sesame oil, and set aside.
  2. While noodles are cooking, make the tofu. Heat the remaining 2 tablespoons of sesame oil in a large cast iron skillet. Cut tofu in 1" X 1/2" rectangles. Once oil is hot, add tofu and sauté for 7 minutes, flipping once, until tofu is crispy and brown on both sides.
  3. Add red and yellow bell peppers and cook for another 3 minutes, stirring occasionally. Once peppers are soft, add mung bean sprouts, scallions, and garlic. Sauté for another 2-3 minutes.
  4. Stir in sauce and noodles to the tofu/vegetable mixture until heated through thoroughly.
  5. Divide onto 4 plates and top with desired topping. Serve immediately.
Nutrition Facts
Vegan Pad Thai
Amount Per Serving
Calories 450 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 1g6%
Sodium 992mg43%
Potassium 324mg9%
Carbohydrates 70g23%
Fiber 3g13%
Sugar 13g14%
Protein 10g20%
Vitamin A 1160IU23%
Vitamin C 100.2mg121%
Calcium 122mg12%
Iron 2.3mg13%
* Percent Daily Values are based on a 2000 calorie diet.