Pad Thai - Plant Based

Amazing Pad Thai – My #1 Plant-Based Meal

Authentic Pad Thai

My first exposure to Pad Thai was while I was living in Jomtien Beach in Pattaya Thailand. This was my favorite restaurant that I ate at daily, and the top meal you guessed it, was Pad Thai. This recipe is so close to being the original dish…minus the chicken/pork as it has been replaced by using tofu.

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This dish normally takes about 30 minutes to prepare from wok to table, and it delivers a hefty helping of flavor that you will not soon forget. Pad Thai is thought to have originated in Thailand during World War II. It originated out of a combination of a shortage of rice and the Prime Minister of Thailand wanting a national dish.

The Invention of a National Dish

The Prime Minister at the time was Plaek Phibnsongkram was a renaissance man. He played a huge role in the 1932 military coup that stripped the Thai monarchy of absolute power. He then went on to become a military officer that defeated the royalist rebellion and went on to be the Thai Minister of Defence.

Being such a staunch patriotic man, he decided to make a National Dish that brought the nation together and helped symbolize the people’s love for their country.

Amazing Pad Thai – Plant-Based

Recipe by MichelleCourse: EntreeCuisine: Plant-BasedDifficulty: Easy


Prep time






  • 12 oz of Pressed Extra Firm Tofu

  • 1/3 cup of No Salt Added peanut butter

  • 4 tsp of lime juice

  • 1 tbsp of red pepper flakes

  • 3/4 cup of chopped onions

  • 16 ox of mixed vegetables fresh or frozen

  • 3 cups of baby spinach

  • 1 pk (8oz) of wide brown rice noodles

  • Sea salt to taste

  • 1 medium English cucumber

  • 2/3 cup of shredded carrots

  • 1/4 cup of sliced green onions

  • 1 fresh Thai Chile (Heat)

  • 1 lime cut to wedge

  • 4 cloves of Garlic minced

  • 1 cup crushed peanuts (for garnish)


  • Wash the Tofu thoroughly and then dice in 1/2 inch cubes
  • In a small bowl, mix with a whisk the peanut butter, line juice, garlic, crushed red peppers, and 1 cup of water
  • In a wok, cook the onion over medium 2 to 3 minutes, stirring and adding water 1 to 2 tsp at a time as required to ensure it does not stick. Add the mixed vegetables and cook for 3 minutes or until tender. Stir in the spinach and cook until it is wilted
  • While you are going this, cook your noodles in a medium-sized saucepan. I prefer to bring the water to a boil, then place the noodles into the pot and then turn the heat to low to allow the noodles to cook. I prefer firmer noodles as I will be putting them into the wok once they are to my liking.
  • Once the noodles are ready, add then, the tofu to the vegetables and mix them well. Season to taste with salt.
  • Plate the pad tie and garnish with some crushed peanuts, and Red chiles, and top the noodles with green onions.

Leave your comments below and let me know how you like this recipe. We have a number of Recipes almost ready to be posted. Be sure to check back often so as not to miss out on any of our new content! Thank you….

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