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Spicy Vegan Pad Thai

Rainy, chilly days, call for something spicy, warm, and belly filling. These seriously spicy Thai noodles are an ode to the perfect slurp. Easily made vegan, gf, and nut free, plus the full-recipe leaves at least a day or two of delicious left-over perfection. Give this moderate recipe a whirl, its worth it, promise! 

Pad Thai.jpg


Spicy Tofu Crumbles

  • 1 pound extra-firm tofu, sliced 1/2" thick
  • 3 tablespoons soy sauce (or tamari for gluten-free version)
  • 1-2 tablespoons Sriracha 
  • 2 tablespoons plain rice vinegar
  • 2 teaspoons toasted sesame oil
  • 2 teaspoons freshly grated fresh ginger

    Pad Thai

  • 8 ounces brown rice noodles
  • 2 teaspoons oil, divided 
  • 1 red pepper, thinly sliced
  • 1/2 white onion, thinly sliced
  • 2 carrots, thinly sliced
  • 1 Thai chili, finely chopped
  • 1/2 cup peanuts, chopped
  • 1/2 cup cilantro, finely chopped

    Spicy Pad Thai Sauce

  • 3 tablespoons soy sauce (or tamari for gluten-free version) 
  • 3 tablespoons fresh lime juice
  • 1 tablespoon Sriracha 
  • 3 tablespoons brown sugar
  • 3 tablespoons vegetable broth
  • 1 teaspoon garlic-chili paste
  • 2 garlic cloves, minced


Nut free, Gluten Free, Vegan

Prep Time: 20 MINS    Cook Time: 25 MINS  Total Time: 45 MINS

Serves: 2-4 People      

Level: Moderate

Pad Thai 2.jpg


  1. Place the uncooked noodles in a bowl of cold water to soak.
  2. Make the Tofu 
  3. Arrange slices in a single layer on a paper towel lined plate and cover with a few more paper towels. Press down firmly on tofu with your hands to get rid of any excess liquid.
  4. Heat a large non-stick pan over medium heat. Add the tofu, in a single layer, and cook, turning once until lightly browned on each side, about 5-7 minutes.
  5. Remove from oven and chop into small bite size crumbles.
  6. Whisk together the ingredients for the tofu crumbles: soy sauce, Sriracha, rice vinegar, toasted sesame oil and ginger. Pour over the tofu crumbles and let marinate while you prepare the rest of the ingredients.
  7. Make the Pad Thai
  8. Whisk together the ingredients for the Pad Thai sauce and set aside.
  9. Heat a large skillet or wok over medium heat and add 1 teaspoon of oil. Add in the vegetables (red pepper, onion, carrots and chili) and cook until just tender, about 2-3 minutes.
  10. Transfer to a dish and set aside.
  11. Add the remaining teaspoon of oil to the pan and add the drained noodles (they should be soft by now) and stir fry for a minute, stirring often.
  12. Add in the sauce and stir-fry for another minute or two until the sauce starts to thicken and stick to the noodles. Add the vegetables and stir together until just combined. Stir in the peanuts, cilantro and divide among 4 bowls.
  13. Add the marinated tofu crumbles to the skillet and stir fry for another 2-3 minutes until tofu is crispy and sauce is absorbed into the tofu. Divide among bowls, serve immediately.


Photos by @genery,

Recipe adapted from:

Creamy Vegan Tomato Basil Pasta

Vegan Gnocchi Mushroom Florentine