15-Minute Vegan Pad Thai
My vegan pad thai is ready in just 15 minutes, with 14 g of protein and 7 g of fiber per serving.
It’s ready in less time than it takes to call up take-out or rummage in the pantry trying to decide what to make!
This vegan pad Thai recipe is easy to make and uses everyday ingredients, like tofu, rice noodles, spinach and a quick pad Thai sauce.
Why I love this recipe
For a Danish/Italian gal with a soft spot for pasta and pastries, I have pretty strong feelings about Thai food. Especially when I can make it in a quick fifteen minutes.
This is a hangry, exhausted from a long day of work, don’t-feel-like-cooking kind of meal. That’s why I came up with this recipe for vegan pad thai in the first place! At almost 9 PM one night, my husband called to let me know that he was on his way home from work and starving. Extra emphasis on starving. After I tried persuading him that cereal was an acceptable dinner selection, I went into the kitchen to see what I could make for dinner.
I had tofu, spinach, rice noodles and all the ingredients for a quick sauce. So I made this quick vegan pad Thai.
This vegan pad thai recipe isn’t truly authentic, but it’s incredibly delicious. It’s my go-to meal for my husband and I– especially on nights where we feed the kids early and want to have some alone time after they go to bed.
Ingredient Notes
I call for 8 ounces of tofu here, which is about half of a typical package of tofu. If you want to add in more protein, then you can use the entire package though I find 8 ounces is perfect for the noodles and the sauce.
I know that spinach isn’t a typical ingredient in pad Thai, but I like adding in an extra serving of greens and it works great here.
My secret ingredient for homemade vegan pad Thai sauce is peanut butter! Yes, peanut butter! It helps to create a creamy, smooth, and nutty sauce to coat the noodles.
If you are gluten-free, swap out the soy sauce for tamari sauce or coconut aminos. For a spicier pad Thai sauce, add a bit more chili paste or chili crisp, or serve with a few squeezes of sriracha.
I personally like to garnish this with chopped peanuts and cilantro, but you can leave it out if you want.
How to Make
This is a working 15-minute meal. You’ll need to take advantage of every second to get it on the table in 15 minutes, but it can be done.
Step 1: Make the Sauce
To take advantage of the 15 minutes, bring a pot of water to a boil first. While the water is boiling, then make the sauce and prep the tofu.
Whisk together the lime juice, brown sugar, vegetable broth, rice wine vinegar, soy sauce, chili paste and peanut butter until smooth and set aside.
Step 2: Make the Tofu
Drain the tofu and then press it, removing as much water as possible. I don’t press the tofu for this recipe for time, I just wrap it in a dish towel and then gently squeeze it to remove as much water as I can.
Heat the oil in a cast iron skillet, or other skillet, and crumble the tofu right into the hot pan. Stir, breaking up the tofu as much as possible and then cook until very dry, golden brown and most mosture is gone, about 7 minutes.
Step 3: Add the noodles
By this time, the water should be boiling. Add the noodles and cook until just al dente, which should be just a few minutes, depending on the brand. Drain the noodles and add them to the pan with the tofu.
Step 4: Finish and serve
Add the spinach and sauce to the skillet with the noodles and tofu and then toss for 3-4 minutes until the noodles are warm and the spinach is wilted. The sauce should have reduced and thickened with the noodles and the spinach.
Stir in the peanuts, cilantro, and scallions, then divide into bowls and serve! Taste and adjust as desired. I like to serve with lime wedges on the side and a drizzle of sriracha for extra spice.
Tips For Making The Best Vegan Pad Thai Recipe
This recipe can be made in just 15 minutes with the right timing. To serve quickly, boil the water first, and then make the sauce and prep the tofu. As you crumble the tofu and cook it in the cast-iron pan, chop the vegetables, cook the noodles and assemble the garnishes.
Toss everything together, and dinner is ready in 15 minutes.
I’ve been working on this dry-fry method for tofu lately, and it’s really, really good. The secret is using a cast-iron pan to fry out most of the moisture in the tofu. This creates a chewy, dense crumble similar to finely scrambled eggs or ground meat. You’ll need extra firm tofu for this recipe for best results.
If you don’t have a cast-iron skillet, I highly recommend one for all vegan cooks, as it really is the perfect way to cook tofu.
What To Serve With
Most of the time, I think my vegan pad thai recipe is a meal in and of itself. This really serves 2 huge portions, but can also be divided into fourths if you want to add in a side of other flavors. If I’ve got more time, then I love serving these with my tofu spring rolls or an extra side of stir-fried vegetables.
- Vegan Vietnamese Tofu Spring Rolls– The crunchy goodness of vegetable spring rolls is the perfect complement to vegan pad thai.
- Sheet Pan Veggie Stir Fry– I love to get in as many veggies as I can. So, this veggie stir-fry recipe pairs nicely with the noodles and peanut sauce.
- Cucumber Salad– Add a refreshing touch to your meal with a crunchy cucumber salad!
- Papaya Salad- A tangy fresh salad with Asian flavors is a nice touch. You could also make a mango salad. Both mango and papaya are used in traditional Thai cooking.
How To Store Leftovers
If you have any leftover vegan pad Thai, store it in an airtight container in the fridge for up to three days. I like to put them in individual serving containers so they’re ready to heat up in the microwave at work, school, or home. It makes lunch so easy the next day.
Serving Size
This vegan pad thai recipe makes two to three servings, which is how I usually make it. A large serving for my husband, a standard size serving for me, and a little more for leftovers.
If you want to make more, you can double this, but I don’t recommend going more than double as you need enough space in the skillet to toss the noodles and the sauce together easily.
More Vegan Recipes
- Vegan Peanut Tofu Lettuce Wraps
- Peanut Tofu Buddha Bowl
- Tofu Satay Bowls
- Lentil Tacos
- Air Fryer Cauliflower Wings
More 30 Minute or Less Recipes
- Air Fryer Bang Bang Tofu Bowls
- Pea and Asparagus Pasta
- Vegan Kofta Meatballs
- Japanese Cold Silken Tofu
- Easy Chickpea Curry with Coconut Rice
I hope you enjoy this vegan pad thai as much as we do. If you try it, make sure to come back, leave a comment and rate it. Your feedback helps others and seeing you make my recipes makes my day!
15 Minute Vegan Pad Thai
Equipment
- Cast Iron Skillet
Ingredients
- 3 tablespoons lime juice
- 2 tablespoons brown sugar
- 1/4 cup vegetable broth
- 1 tablespoon soy sauce
- 1 teaspoon chili paste
- 2 tablespoons rice wine vinegar
- 1 tablespoon peanut butter
- 1 tablespoon oil
- 8 ounces rice noodles
- 6 ounces spinach leaves
- 8 ounces tofu, pressed and drained
- 1/4 cup peanuts, chopped
- 1/4 cup chopped cilantro
- 1 scallion, chopped
Instructions
- Bring a pot of water to a boil. Add the noodles and cook until just al dente according to package directions.
- While the water is boiling, whisk together the lime juice, brown sugar, vegetable broth, vinegar, soy sauce, chili paste and peanut butter until smooth. Set aside.
- Drain and press the tofu, removing as much water as possible. Heat the tablespoon of oil in a cast iron skillet (or other skillet) over medium heat. Crumble in the tofu directly into the pan and stir, breaking up the tofu as much as possible. Cook until very dry and most moisture is gone, about 5-7 minutes.
- While the tofu is cooking, prep the vegetables.
- Add the cooked noodles, spinach and sauce to the skillet. Toss for 3-4 minutes until warmed through and spinach is wilted. The sauce should have reduced and thickened with the noodles and spinach.
- Stir in the peanuts, cilantro and scallions. Divide onto plates and serve immediately.