Shirataki Pad Thai


Vegan Shirataki Pad Thai Recipe

Shirataki Pad Thai

Gluten-free, sweet, sour, and spicy shirataki pad thai that makes an excellent vegan lunch/dinner option.

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Vegan Shirataki Pad Thai Recipe
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Shirataki Pad Thai

Delicious vegan shirataki pad thai recipe
Pin Recipe
Course -Dinner, Lunch
Cuisine -Asian, Thai
Keyword -noodles, pad thai
Prep Time -10 minutes
Cook Time -10 minutes
Total Time -20 minutes
Servings -2 people
Calories -469kcal
Author -Veganbell


For the dressing:

For the pad thai:

  • 500 gm. shirataki noodles / konjac (18 oz.)
  • 2 tablespoons olive oil
  • 200 gm. firm tofu (7 oz.) - cut into cubes
  • 5 cloves garlic (minced)
  • 1 white onion (chopped)
  • 2 medium bell peppers (thinly sliced)
  • 1 medium carrot (julienned)
  • 1/4 cup freshly chopped green onions
  • 1/4 cup freshly chopped cilantro
  • 2 tablespoons toasted peanuts (chopped - to garnish)
  • 2 lime wedges (to garnish)


Step A: Prepare the dressing

  • In a mason jar, add all the dressing ingredients: coconut aminos + coconut sugar + lemon juice + tamarind paste + chili oil + toasted sesame oil + salt + pepper. Seal the jar and mix well to combine. Dressing is ready. Set aside.

Step B : Prepare the pad thai

  • Rinse the packaged shirataki noodles a couple of times and drain. Set aside for a while.
  • Set a large cooking pan over medium heat. Add oil.
  • Once it's hot, add the cubed tofu and stir-fry on all sides, or until golden.
  • Remove the tofu and set it aside.
  • Add garlic + onion to the pan and stir-sauté for 2-3 minutes, or until they're slightly brown.
  • Add sliced bell pepper + julienned carrots and stir-cook for 4-5 minutes.
  • Now add the (now drained) shirataki noodles + fried tofu + dressing to the pan.
  • Mix really well and cook for 2-3 minutes. In my experience, it's super easy to mix using tongs.
  • Add freshly chopped green onions + cilantro and mix some more.
  • Pad thai is now ready. Transfer to serving bowl(s) and garnish with chopped toasted peanuts, with a lime wedge on the side. Enjoy!


You can try other noodles if you don't want to make it gluten-free. 


Serving: 1 person | Sodium: 576 mg | Calcium: 183 mg | Vitamin C: 158 mg | Vitamin A: 9881 IU | Sugar: 21 g | Fiber: 6 g | Potassium: 584 mg | Calories: 469 kcal | Monounsaturated Fat: 14 g | Polyunsaturated Fat: 6 g | Saturated Fat: 3 g | Fat: 24 g | Protein: 17 g | Carbohydrates: 48 g | Iron: 3 mg
Tried this recipe?Mention @itsveganbell or tag #veganbell!

If you liked this Vegan Shirataki Pad Thai recipe, check out this delicious Peanut Sauce Udon Noodles recipe I posted earlier.

If you enjoy reading and cooking from Veganbell, check out OneGreenPlanet’s comforting Vegan Chick’n Noodle Soup recipe.

If you’d like to support me (thank you!), do check out my Indian Vegan Cookbook.

Thanks for stopping by! 🙂


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Hi, I'm Neelam. Welcome to Veganbell.
I started this food blog to share easy vegan recipes with everyone.

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4 Responses

  1. How many portions does this make? Looks like a lot for 2 people!

    1. Veganbell says:

      Hi Avi, sorry I’m late. It’s actually for 2 people, but you can reduce the ingredients to make it fit your portion. Thanks!

  2. Anything I can use to replace the coconut sugar? Will it taste similar If I leave it off?

    1. Veganbell says:

      Hi Julia, you can use any sugar substitute (brown sugar, white sugar, maple syrup). It won’t affect the taste. Thanks for commenting!

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