Vegetarian Pad Thai
Updated Feb 03, 2026
This post may contain affiliate links. Please read our disclosure policy.
Tender rice noodles are tossed with sautéed tofu, peppers, carrots, shallots, scallions, and a tangy vegetarian “fish sauce” alternative for all the classic sweet-savory Pad Thai flavor — no shrimp or fish sauce needed. Garnish with crunchy peanuts, bean sprouts, and a squeeze of lime for a colorful, satisfying weeknight meal the whole family will love.
If you’ve ever wished you could make Vegetarian Pad Thai that’s just as bright, flavorful, and satisfying as what you’d get in a restaurant — but without shrimp or fish sauce — you’re in exactly the right place. This version swaps in firm tofu and plenty of fresh vegetables, tosses them with feather-soft rice noodles, and dresses everything in a tangy, slightly sweet sauce that makes every bite sing. Whether you’re feeding a family or just craving something vibrant and meat-free for dinner, this recipe is an easy crowd-pleaser that comes together in about 30 minutes and tastes even better the next day.
Why You’ll Love Vegetarian Pad Thai
- So much flavor
- Crowd pleaser
- Vegetarian with Vegan alterations
- Customizable
Serve this alongside a fresh Kale, Cabbage, and Mint Salad with Peanut Dressing, Thai Cucumber Salad, and maybe even a Yuzu Cocktail.
What's In This Post?
Ingredients
- Extra-firm tofu – Make sure to squeeze as much liquid out of the tofu so it cooks better.
- Rice noodles – Don’t use skinny vermicelli-style rice noodles for this dish; get the ones with a fettuccine-like cut.
- Red bell pepper – Cored, seeded, and very thinly sliced.
- Shredded carrots – In this recipe, I like how the vegetables blend in with the noodles.
- Shallots – For an aromatic depth of flavor.
- Granulated sugar – For a touch of sweetness.
- Vegan “fish sauce” – You can check out my recipe on how to make your own vegan fish sauce.
- Lime juice – Make sure to use fresh lime juice for the best flavor.
- Eggs – To make the dish vegan, you can leave out the eggs.
- Scallions – Use both the whites and green parts for a well-rounded flavor.
Vegan Pad Thai
I did a little dive on the internet to find out how to make a solid vegan substitution for fish sauce and took pieces and thoughts from a bunch of suggestions. The answer is a combination of water, soy sauce, salt, dried mushrooms, and kombu, if you have it. For a more conclusive recipe, check out how to make Vegan Fish Sauce.
By signing up, you agree to our Privacy Policy.
If you want a vegan Pad Thai, you’ll also need to leave out the eggs.
How to Make Vegetarian Pad Thai
- Prepare the tofu: Place the tofu between two plates and put something heavy, such as books or a can of tomatoes, on top and let it sit for about 45 minutes. Pour off the water released from the tofu and cut into 1/2-inch cubes.
- Prepare the noodles: Soak the noodles and drain them according to the package directions.
- Cook the tofu: In a medium-high heat skillet with oil, sauté tofu cubes until they are golden brown on all sides. Transfer them with a slotted spoon to a paper towel-lined plate.
- Cook the vegetables: Over medium-high heat, sauté the peppers and carrots in oil until they start to soften. Transfer them to a paper towel-lined plate to drain.
- Make the sauce: In a small bowl, combine the sugar, 2 tablespoons of the fish sauce, and the lime juice, and set the sauce aside.
- Combine all the ingredients: Over medium-high heat, sauté the shallots in oil until tender, add the beaten eggs, and stir until cooked. Add the noodles and tofu, followed by the vegetables, scallions, and red pepper flakes, and pour in the sauce. Toss over the heat for a minute, then transfer to a serving dish.
- Garnish and Enjoy: Top the Pad Thai with the peanuts and bean sprouts, and enjoy!
Soaking Rice Noodles
Working with rice noodles is quite easy – all they need is a soak in hot water to soften them up. Read the package directions because the soaking times vary.
And, keep an eye on them when they are soaking; they can go from tender to mushy very quickly. Swish them around so they separate and don’t clump together. Also, keep in mind that they will continue to cook and soften when they are added to the other Pad Thai ingredients in the pan, so have them be a bit al dente when you finish soaking them.
What to Serve With Vegetarian Pad Thai
Pin this now to find it later
Pin It
Vegetarian Pad Thai
Ingredients
- 1 pound firm or extra-firm tofu
- 16 ounces rice noodles (fettucine-like cut)
- 4 tablespoons canola or vegetable oil (divided)
- 2 red bell peppers (cored, seeded, and very thinly sliced)
- 2 cups shredded carrots
- 2 shallots (chopped)
- 2 tablespoons granulated sugar
- 3 tablespoons vegan “fish sauce”
- 3 tablespoons fresh lime juice
- 3 large eggs (lightly beaten; leave out if you want a vegan Pad Thai)
- ¾ cup sliced scallions (both white and green parts)
To Garnish:
- Red pepper flakes to taste (plus more to serve, if desired)
- 3 tablespoons finely chopped roasted peanuts (plus more to serve, if desired)
- 1 cup bean sprouts (plus more to serve, if desired)
- Fresh cilantro leaves (optional)
Instructions
- Place the tofu on a flat plate and cover it with another flat plate. Place a large can of tomatoes or broth or something fairly heavy on the top of the plate, and let the tofu sit for about 45 minutes. Pour off the water that the tofu will have released from the pressing. Cut the tofu into 1/2-inch cubes.
- Meanwhile, soak the rice noodles in a bowl of warm water to cover for 20 minutes until they are soft (or follow package directions). Drain the noodles.
- Heat 2 tablespoons of the oil in a wok or a large skillet over medium-high heat. Add the tofu cubes and sauté until they are golden brown on all sides, about 5 minutes. Transfer them with a slotted spoon to a paper towel-lined plate to drain, set them aside, and wipe out the skillet.
- Heat another tablespoon of oil in the skillet over medium-high heat, and sauté the peppers and carrots for 2 minutes, until they start to soften. Transfer them to a paper towel-lined plate to drain, set them aside, and wipe out the skillet. In a small bowl, combine the sugar, 2 tablespoons of the fish sauce, and the lime juice, and set the sauce aside.
- When the noodles have been drained, add the remaining tablespoon of oil to the pan and heat over medium-high heat. Add the shallots, and sauté until tender, about 3 minutes. Add the beaten eggs (if using), and stir until cooked, about 2 minutes. Add the noodles and tofu, stir to combine, and heat through. Stir in the vegetables, scallions, and red pepper flakes, and pour in the sauce. Toss over the heat for a minute, then transfer to a serving dish.
- Top the Pad Thai with the peanuts and bean sprouts, and pass small bowls of additional peanuts, sprouts, and red pepper flakes at the table if you’d like.
