Vegan Pad Thai with Peanut Sauce

This vegan pad thai with peanut sauce is an easy homemade recipe. It’s made with tofu and plenty of vegetables, with a lovely zesty peanut sauce.

If you are looking for a healthy dinner option, but are also craving something that tastes great, then this pad thai with peanut sauce is a perfect option.

Vegan pad thai served in two bowls

Ingredients for this Dish:



You can mix up the vegetables in this dish according to what you like (and what needs to be used up in the fridge) but this recipe has used the following:

  • Bell Pepper
  • Carrots
  • Green Onions
  • Ginger
  • Oil (for coking the veg)

Other veg that would work well are broccoli, green beans, bean sprouts, baby corn and mangetout.

Sauce Ingredients:

The sauce is made with the following:

  • Lime juice
  • Rice wine vinegar
  • Soy sauce
  • Peanut butter
  • Water
  • Cornflour (to thicken the sauce)

To keep the dish gluten free, use tamari instead of soy sauce

For the tofu:

  • Tofu
  • Cornflour
  • Oil


You can use whatever noodles you look for this recipe. I used brown rice noodles but you can also use wheat noodles.

How to Make this Vegan Pad Thai:

This dish is quite easy to make and results in a delicious dish that is well worth the effort.

Cooking the tofu:

To cook the tofu, you first of all drain the tofu as much as possible. Some people use a tofu press, so that’s great if you have one but I just tend to give it a bit of a squeeze to get some of the water out of it. Then cut the Tofu into cubes.

Sprinkle some corn flour onto a surface such as a chopping board or plate and roll the tofu cubes in the corn flour until they are evenly coated. You can also use regular wheat flour in place of corn flour.

When the tofu cubed are coated, add a tablespoon of oil to a wok or pan on a medium high heat and add the tofu cubes. Cook for around 8 minutes, moving the tofu around the pan so that they cook evenly on each side. They should be slightly brown and crispy. Once cooked, remove from the heat.

Making the vegan pad thai peanut sauce:

It’s probably a good idea to make your pad thai peanut sauce before you start cooking the veg, unless you are very good at multi-tasking. (or have a helper on hand)

To make the sauce you just add the peanut butter, rice wine vinegar and soy sauce to a container such as a jug along with 1/2 a cup of water and mix well until the sauce is consistent. Then set aside while you get the veg cooking.

Cooking the vegetables:

Next get all your veg chopped if you haven’t done so already. Once all of the veggies are prepared, add a tablespoon of oil to a wok/pan on quite a high heat and add the carrot, bell pepper, green onion, ginger and purple cabbage.

Cook for around 5 minutes, moving the veg around regularly for even cooking. Then add the sauce and stir in.

To thicken the sauce, add a tablespoon of cornflour to a cup along with two tablespoons of water. Mix until the cornflour is fully dissolved in the water. Then pour over the veggies. Cook for another 5 minutes on a medium heat.

At this point, you can cook the noodles according to the packet instructions.

Putting it all together:

Add the tofu to the veggies and sauce and stir in. Cook for around another half a minute, to heat the tofu back up to serving temperature.

Prepare some plates with the cooked noodles. Add the pad thai tofu and veggies from the pot. Serve with a squeeze of lime.

To make this dish gluten free

If you want to keep this recipe gluten free, just use tamari instead 0f soy sauce, and choose a gluten free noodle variety.

Vegan pad thai served in two bowls

Vegan Pad Thai with Peanut Sauce

A vegan pad thai with peanut sauce made with crispy tofu. Lots of flavor and plenty of veggies.
Prep Time 15 minutes
Cook Time 20 minutes
Servings 4 people
Calories 466 kcal


  • 1 cup tofu (220g) cubed
  • 1 carrot peeled and cut julienne style
  • 1 Bell pepper de-seeded and chopped
  • 3 green onions chopped
  • 10 oz brown rice noodles
  • 1 lime
  • 2 tbsp rice wine vinegar
  • 2 tbsp ginger fresh grated
  • 2 ounzes purple cabbage grated
  • 3 tbsp corn flour
  • 2 tbsp oil
  • 2 tbsp peanut butter
  • 2 tbsp soy sauce


  • Cut the tofu into cubes. Sprinkle some cornflour on a plate or board and coat the tofu in the cornflour.
  • Make up your sauce by combining the juice from one lime, the rice wine vinegar, the soy sauce, the peanut butter and half a cup of water. Mix well with a fork or whisk to make a smooth sauce, You can also use a blender.
  • Add a tablespoon of oil to a wok or pan. Fry the tofu for around 8 minutes, moving it around regularly so it cooks evenly on each side.
  • Set the tofu aside. and add another tablespoon of oil to the wok. Add the bell pepper, carrot, green onions, purple cabbage and ginger and cook on quite a high heat for about 5 minutes keeping the veg moving around the pan.
  • Add the sauce to the wok and stir in along with the veg.
  • Add 2 tablespoons of water to a cup along with a tablespoon of cornflour. Mix until the cornflour is fully dissolved and you are left with a liquid resembling milk. Pour over the stir fry.
  • Cook on a gentle simmer for around 5 minutes, stirring regularly.
  • Cook the noodles according to the packet instructions.
  • Add the tofu to the wok with the sauce and veg and stir in. Cook for another half a minute to heat the tofu back up to serving temperature.
  • Serve the vegan pad thai on a bed of noodles and enjoy.


Calories: 466kcalCarbohydrates: 70gProtein: 15gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 7gTrans Fat: 0.03gSodium: 567mgPotassium: 247mgFiber: 8gSugar: 5gVitamin A: 3583IUVitamin C: 46mgCalcium: 111mgIron: 2mg
Tried this recipe?Let us know how it was!


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