Vegan Peanut Pad Thai

Pad Thai has always been my favorite Thai dish so you can imagine my disappointment when I learned restaurants usually add fish sauce to it. “Just ask for it without the fish sauce,” you say? Anytime I do it’s either way too spicy or underwhelmingly bland. So, like anything else, if you want something done right, do it yourself. And I did.



  • ¾  cup water, plus more for soaking the noodles
  • 1 8-ounce box Pad Thai noodles
  • 1 tablespoon olive oil
  • 2 cloves garlic
  • 1 8-ounce package extra-firm tofu, drained and cut into chunks
  • 5 ounces shredded carrots
  • 4 tablespoons liquid aminos
  • 2 tablespoons peanut butter
  • 1 tablespoon lime juice
  • 2½ tablespoons sugar
  • Curry, to taste


  1. Boil a large pot half-filled with water. Carefully submerge the rice noodles in the water. Turn off the heat, cover and let soak for 10 minutes.
  2. In a large frying pan, heat the olive oil over medium heat and add the garlic cloves and tofu chunks. Drizzle 1 tablespoon of the liquid aminos over the tofu and sauté until golden brown.
  3. In a small bowl, whisk together the peanut butter, lime juice, sugar, curry, remaining liquid aminios, and ¾ cup of water.
  4. Pour the peanut butter mixture over the tofu and add the carrots. Heat on low (being careful not to boil) until the noodles are done.
  5. Add the soaked noodles to the tofu/sauce mixture and gently fold the sauce into the noodles until sauce is completely absorbed.

Prep time: 20 minutes
Cook time: 10 minutes
Servings: 3-4

Try this recipe and let me know what you think! Did you make any modifications?

Adapted from PETA’s Easy Vegan Pad Thai


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