Spicy Vegetable Pad Thai Recipe with Crispy Tofu

This Spicy Vegetable Pad Thai recipe is easy to make in just 15 minutes and features THE BEST Pad Thai sauce! It’s vegetarian and given a spicy kick from chili peppers and sriracha. Adjust the spice from mild to very hot by following the suggestions below so it’s perfect for your taste.

This recipe first appeared on the blog in January 2013 and has since been prepared by thousands of home cooks. The Pad Thai sauce at the heart of this dish has remained the same because it simply works — creamy, tangy, slightly sweet and spicy. Over time I’ve added more vegetables to make the dish even more colorful and satisfying.

Make the sauce first — it’s the star. Then use whatever vegetables you have on hand. Making Pad Thai at home costs a fraction of takeout, cooks in minutes, and lets you control the heat, salt and produce choices. This vegetarian version is easy to adapt to gluten-free or vegan diets with a couple of simple swaps mentioned below.

Ingredients

• Soy sauce – low-sodium soy sauce is recommended to control salt. For gluten-free, use tamari or a gluten-free soy sauce.
• Sesame oil – toasted sesame oil adds depth; use pure sesame oil from the grocery or Asian market.
• Peanut butter – creamy peanut butter works best; note that sweetened varieties will add extra sweetness.
• Brown sugar
• Lime juice – fresh squeezed for best flavor.
• Sriracha
• Thai red curry paste – check the label if you need vegetarian/vegan (avoid shrimp paste).
• Pad Thai rice noodles – labeled rice noodles, Pad Thai noodles or stir-fry noodles; available in the Asian aisle.
• Garlic – fresh minced cloves.
• Vegetables – 2 cups total, each cut into roughly 1-inch pieces so they cook evenly. Ideas: onion, red bell pepper, zucchini, mushrooms, baby bok choy, carrots, broccoli, sugar snap peas.
• Jalapeño, serrano or Thai chilies – use these to adjust heat (recipe notes below).
• Eggs – for scrambling into the noodles; omit for vegan version.
• Bean sprouts – optional, add a fresh crunch.
• Fresh cilantro, green onions and peanuts – chopped and crushed for garnish and texture.

Instructions

The steps below are straightforward; the full ingredient amounts are listed in the recipe card. Prepare everything before you start because stir-frying goes quickly.

1. Make the sauce: In a medium bowl combine soy sauce, sesame oil, peanut butter, brown sugar, lime juice, sriracha and Thai red curry paste. Whisk or shake until smooth and set aside.
2. Soak the noodles: Bring a large pot of water to a boil. Turn off the heat, add the rice noodles and let them soak 6–8 minutes or until tender. Drain and set aside.
3. Heat the wok: Add 1 teaspoon sesame oil to a large skillet or wok over high heat.
4. Stir-fry the vegetables: Add your mixed vegetables, sliced jalapeños (or minced Thai chilies) and minced garlic. Stir-fry 4–5 minutes until vegetables are crisp-tender, then push them to one side of the pan.
5. Scramble the eggs: Pour the whisked eggs into the empty side of the pan and scramble until cooked through.
6. Combine noodles and sauce: Add the drained noodles and the prepared Pad Thai sauce to the wok. Toss everything together over high heat so the sauce coats the noodles and vegetables evenly.
7. Add bean sprouts: Toss in the bean sprouts, heat briefly, and remove from the pan.
8. Garnish and serve: Top with chopped green onions, cilantro and crushed peanuts. Serve immediately with additional lime wedges if desired.

Spice level

At most Thai restaurants the 1–10 spice scale refers to the number of Thai chilies used. This recipe, as written, registers around a level 5 using one jalapeño and 1 tablespoon of Sriracha. Use the suggestions below to raise the heat incrementally:

• Level 6: Add 1–2 minced Thai chilies when stir-frying the vegetables.
• Level 7: Add 2 minced Thai chilies and an extra teaspoon of Sriracha.
• Level 8: Add 4 minced Thai chilies and increase Sriracha by 1 tablespoon.
• Level 9: Add 6 minced Thai chilies and extra Sriracha to taste.
• Level 10: 8 or more minced Thai chilies plus extra Sriracha — very hot. Keep milk or a cooling side handy.

Frequently asked questions

• Is Pad Thai gluten free? Yes, if you use tamari or a gluten-free soy sauce in place of regular soy sauce.
• Can you make the sauce ahead? Yes — the sauce stores well in the refrigerator up to 5 days. Making a double batch saves time for another meal later in the week.
• Is Vegetable Pad Thai vegan? As written it contains eggs, so omit the eggs to make it vegan. Confirm the red curry paste is free of shrimp paste if you need a vegan or vegetarian product.
• Can you add tofu? Absolutely. Use extra-firm tofu, press and cube it, then stir-fry for 3–4 minutes before adding the vegetables.
• How long do leftovers keep? Leftovers keep up to 5 days in the refrigerator. Reheat in the microwave for about 2 minutes and finish with a squeeze of fresh lime and more cilantro or green onions.

Pantry items needed

• Tamari or gluten-free soy sauce (for gluten-free version)
• Thai red curry paste (check label for vegetarian/vegan)
• Sesame oil
• Sriracha
• Pad Thai rice noodles

More Thai food favorites

• Thai Yellow Curry
• Drunken Noodles
• Thai Chicken Satay
• Vegetarian Massaman Curry Noodles
• Thai Coconut Soup with Potstickers

More easy vegetarian recipes

Looking for quick vegetarian meals cooked in 29 minutes or less? Try Vegetarian Ramen, Vegan Tacos with Grilled Veggies, Caprese Pasta, General Tso’s Vegetarian Noodle Stir Fry, or a Thai Peanut Sweet Potato Buddha Bowl.

Recipe overview: Spicy Vegetable Pad Thai — Serves: 4 | Prep: 5 minutes | Cook: 10 minutes | Total: 15 minutes | Author: Whitney Bond

Save this recipe and enjoy a fast, flavorful homemade Pad Thai any night of the week.