Simple Vegan Recipes

Vegan Pad Thai with Peanut Sauce

Here is a delicious vegan Pad Thai recipe that can be made in 20 minutes! This Thai stir-fry dish has the perfect combination of sweet, savory, and tangy flavors. One of the most satisfying noodle dishes ever!


an image of vegan pad thai with peanut sauce

Vegan Pad Thai

Vegan Pad Thai is a simple stir-fry dish of rice noodles, veggies, and crispy tofu. With a delicious spicy peanut sauce, and toppings of crunchy peanuts, chili flakes and a squeeze of lime, it’s incredibly flavorful! By far, this is one of my favorite noodle dishes!


Here’s what you will need.

For the pad Thai:

  • rice noodles
  • sesame oil
  • extra firm tofu
  • bean sprouts
  • Chinese chives

For the peanut sauce:

  • peanut butter
  • soy sauce
  • maple syrup
  • Gochujang
  • rice vinegar
  • sesame oil
  • ginger
  • garlic
  • chili flakes

To serve:

  • lime wedges
  • crushed peanuts
  • chopped cilantro
  • red chili flakes

A detailed recipe with measurements is in the recipe card below.

Ingredient Notes

Most of the ingredients are simple and easy to find, except for maybe Gochujang. Gochujang is a spicy chili paste popular in Korean cooking. It’s sold at most Asian markets and on Amazon. If you need a substitute, you can use another chili paste like Sriracha or Sambal sauce. Or, you could make your own Homemade Gochujang.

How to make Vegan Pad Thai

Making this dish is a very easy process. From start to finish, 20 minutes is all you need! Here are the 4 basic steps:

  1. Make the sauce – add all the ingredients for the peanut sauce to a food processor and blend.
  2. Cook the noodles – cook the noodles according to the package directions.
  3. Stir fry the ingredients – cook the tofu and the veggies in a pan. Add the noodles and the sauce and mix to combine.
  4. Serve – top the noodles with crushed peanuts, cilantro, chili flakes and a squeeze of lime.

Thank you for visiting my blog! If you made this recipe, or any other recipes of mine, be sure to tag me @veganesetokyo on Instagram and use the hashtag #veganesetokyo. I would love to see your creations❤️

Vegan Pad Thai with Peanut Sauce

This is one of my favorite noodle dishes! Vegan Pad Thai with rice noodles, fried tofu and veggies, served with the most delicious peanut sauce.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Main Course
Cuisine: Thai
Servings: 2


  • 100 grams rice noodles or enough for 2 servings
  • 1/2 tbsp sesame oil
  • 1/2 cup extra firm tofu cubed
  • 1/2 cup bean sprouts
  • 1/2 cup Chinese chives roughly chopped

Spicy Peanut Sauce

  • 4 tbsp peanut butter creamy
  • 1 tbsp soy sauce
  • 1/2 tbsp maple syrup
  • 1 tbsp Gochujang
  • 2 tbsp rice vinegar
  • ~4 tbsp water to thin the sauce
  • 1/2 tbsp sesame oil
  • 1/4 tsp ginger grated
  • 1/2 tsp garlic grated
  • chili flakes to taste

Serving Suggestion

  • lime wedges
  • crushed peanuts
  • chopped cilantro
  • red chili flakes


Make the peanut sauce

  • Add all the ingredients for the peanut sauce in a food processor and blend until smooth.
    an image of vegan peanut sauce in a jar

Cook the Pad Thai

  • Cook the rice noodles according to package. Set aside.
  • Heat sesame oil in a frying pan and fry the tofu until crispy. Add rice noodles, bean sprouts, and Chinese chives and cook on medium heat for 3 minutes.
  • Add 2~3 tbsp of peanut sauce, and stir to combine. (Keep the rest of the sauce in the refrigerator. It makes a great dipping sauce, or thin it out with water for a salad dressing)
  • Serve with lime wedges, crushed peanuts, or chopped cilantro. Enjoy!



Prep Time10 mins
Cook Time10 mins
Total Time20 mins


  • 米麺 100g
  • ごま油 大さじ1/2
  • 厚揚げ 1/2カップ 一口大にカット
  • もやし 1/2カップ
  • ニラ、ざく切り 1/2カップ


  • ピーナッツバター、クリーミー 大さじ4
  • 醤油 大さじ1
  • メープルシロップ 大さじ1/2
  • コチュジャン 小さじ3
  • 米酢 大さじ2
  • 水 大さじ4
  • ごま油 大さじ1/2
  • 生姜、すりおろし 小さじ1/4
  • ニンニク、すりおろし 小さじ1/2
  • チリフレーク お好みで


  • ライム 
  • クラッシュピーナッツ
  • パクチー
  • チリフレーク



  • ピーナッツソースの材料を全てフードプロセッサーに入れて攪拌する。
    an image of vegan peanut sauce in a jar


  • 米麺をパッケージの指示通りに調理する。
  • フライパンでごま油を熱し、厚揚げ焼く。米麺、もやし、にらを加えて3分炒める。
  • ピーナッツソースを大さじ2〜3加えて、混ぜ合わせる。(残ったピーナッツソースは冷蔵庫で保存してください。野菜のディップや、水で薄めてサラダのドレッシングなどにオススメです)
  • トッピングにクラッシュピーナッツ、パクチーやライムをしぼってお召し上がりください。

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Hi there! I'm Lily

I created Veganese Tokyo to share with you all of my vegan recipes. If you are a newbie at vegan cooking, or simply looking for some inspiration, please feel free to explore. My recipes are all very simple and easy to make!

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