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5 from 2 votes

Vegan Pad Thai with homemade sauce '泰式炒河粉'

This Pad Thai recipe is my go-to for an easy and flavorful weeknight meal. This homemade Pad Thai sauce is delicious, packed with umami flavor and can be made ahead of time.
Prep Time15 mins
Cook Time10 mins
Rice Stick Soaking Time45 mins
Total Time1 hr 10 mins
Course: Breakfast, Main Course
Cuisine: Asian, southeastasian, thai
Keyword: comfortfood, glutenfree, noodles, thaifood, vegan
Servings: 3
Author: woonheng


  • Tongs or Chopsticks


  • 200 g dried Pad Thai rice stick used size 'L'
  • 7 oz [200g] firm tofu pressed, cut into cubes & pan-fried
  • 8 oz [236g] mung bean sprouts reserve some for serving
  • 3 shallots finely chopped
  • 3 cloves garlic finely chopped
  • 3 tablespoons preserved dried radish see notes
  • a pinch of chili flakes optional
  • a handful of Chinese chives/green onions cut into 3" length
  • a handful of dry roasted peanuts
  • oil for cooking

Pad Thai Sauce

  • ½ cup [125ml] hot water or vegetable broth
  • 30 g [2 tablespoons] coconut/palm sugar cut into tiny pieces
  • 6 tablespoons tamarind juice (from 1 ping pong ball size tamarind pulp + 1/2 cup [125ml hot water)
  • 3 tablespoons homemade vegan 'fish' sauce (nước mắm chay) adjust taste if using store-bought
  • 1 tablespoon soy sauce used Golden Mountain


  • Chinese chives chopped
  • fresh mung bean sprouts
  • lime wedges
  • chili flakes
  • crushed peanuts


Prepare noodles and tofu

  • Soak rice stick in room temperature water until soft. Drain and set aside until ready to use.
  • Pan-fry tofu cubes until golden and set aside.

Pad Thai Sauce

  • Place chopped palm/coconut sugar in ½ cup of hot water and stir to melt the sugar.
  • Add the remaining Pad Thai sauce ingredients and mix until well combined.
  • Set aside until ready or store in a jar and refrigerate for later.

How to cook Pad Thai

  • In a heated non-stick pan with 1 tablespoon oil, sauté shallots until translucent. Then add preserved radish & continue to cook for another 1-2 mins over medium heat. Add garlic and sauté for another 30 seconds or so before adding the tofu.
  • Then, add in the Pad Thai rice sticks and give it a quick stir to spread out the noodles.
  • Add in the sauce and gently fold to combine the sauce together.
  • Add Chinese chives, mung bean sprouts, chili flakes, and a handful of chopped peanuts. Toss noodles with the mixture until well combined.
  • Serve warm with some lime juice, more crushed peanuts, fresh mung bean sprouts, and chili flakes.



  • I used dried Pad Thai rice stick which comes in different sizes of S, M, L, XL. 
  • Pad Thai sauce can be made ahead of time and store in the refrigerator for up to a week. Use tamari to replace soy sauce for gluten-free option.
  • Original Pad Thai recipe: 3 tablespoons tamarind juice (from 1 ping pong ball size tamarind pulp + 1/4 cup [60g] water), 3 tablespoons vegan 'fish' sauce (nước mắm chay), 1 - 2 tablespoons coconut/palm sugar, 1 tablespoon tamari/soy sauce (omit if using store-bought vegan fish sauce), 1 teaspoon lime juice, 1 teaspoon rice vinegar and 1/4 cup [60g] vegetable broth⁣
  • Preserved radish: You can use either sweet or salted ones and adjust the sauce accordingly.