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Nasty, oily Thai takeout stir-fries that make you feel greasy and heavy? Yeah, forget those. This pad ped recipe has juicy tofu that's made meaty AF, fresh veggies, and comes together lightning fast, even if you've never cooked proper Thai food before.
Recipe tips tailored to what matters most to you:
The tamari's covered, but kecap manis is usually made with soy sauce. Make my kecap manis recipe to make this completely GF.
Air fry the tofu instead of batch-frying it, 15 minutes at 400°F, and prep the eggplant and snap peas while it goes.
Skip the optional pickled peppercorns, it's still fire without them. Regular black eggplant works as well as Japanese or Thai, so grab the cheapest.
Air fry the tofu instead of frying it in ¼ cup oil, then load in extra snap peas. More green crunch, way less oil soaked into the tofu.
No kecap manis? Vegetarian hoisin is a decent replacement. Lime zest to taste covers for the lime leaves, and black pepper works for white.
Avoid overcrowding the pan when frying tofu. Frying in batches make sures each piece gets crispy and golden without steaming.
Toss tofu in oil and cornstarch, then air fry at 400°F for 15 minutes, shaking halfway, for a crispy, mess-free alternative.
The high sides keep oil splatter in check, and the even heat make sures your tofu crisps up perfectly.
Oodles more tips, step-by-step recipe photos, info on weird ingredients, and FAQs are all still here. I just tucked 'em out of the way so you can start cooking sooner.
Pad ped is a Thai stir-fry that's all about balance-spicy, savory, and loaded with fresh herbs. The name "pad ped" literally translates to spicy stir-fry in Thai, and this dish def. lives up to the name, but not like so much you are going to need a fire extinguisher nearby, or anything like that.
Serve it over tom yum fried rice for a citrusy, umami-packed meal, or rock some with coconut jasmine rice to cool the heat. Want more heat? Drizzle this stir-fry with nam prik pao for smoky heat, or hit it with nam jim jaew for some citrus-kissed chili freshness.
Now, don't sweat it-this isn't some unapproachable fancy restaurant dish that takes all day to make. We're talking crispy tofu, perfectly cooked veggies, and a sauce that's got just the right punch, all done in under 20 minutes. Plus, everything's cooked in one pan, so cleanup is going to be kinda effortless! It's fast, simple, and guaranteed to hit the spot.
Ready to nail this? Grab your wok and let's friggin' get to it!
This hits the Thai takeout craving without the need to leave the house. I can't imagine eating any other stir-fry other than this.
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🥰Why you'll adore this pad ped recipe
✊Vegan AF: Like all of my vegan Thai recipes, there's no fish sauce, shrimp paste, pork, or gai (chicken) up in here-just fresh veggies, savory tofu, and killer flavors.
⏰ Quick & Easy: This vegan pad ped is done in under 20 minutes, one pan, zero stress. Just a quick stir-fry and BOOM, your hyper-flavorful dinner's served!
Tested and Approved Worldwide: Like all my vegan recipes, I had a team of hundreds of recipe testers worldwide test-drive it before publishing, and their feedback was incredible.
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🥘Pad ped ingredients
The Tofu
Extra-firm tofu is my go-to when I want that chicken-y texture without having to wait, or plan ahead.
But if you've got a full day to plan, you can level it up with thoroughly pressed soft tofu, frozen solid, then pressed again as it thaws. That double-press method gives it an ultra-meaty (without the dead animals) layered texture, which is why this method is perfect for vegan tofu katsu, tofu karaage, and vegan schnitzel.
Cornstarch
Cornstarch is my secret weapon for getting that golden, crispy crust without the hassle. But heads up, when the tofu first hits the oil, the coating can make the pieces wanna stick together. Just make sure those bad boys got space so they don't merge with each other, and if your pan's on the smaller side, fry the pieces in two batches.
No cornstarch? No stress. Tapioca starch, arrowroot, or potato starch (the magic I use to bind vegan latkes) all work just as well.
Eggplant
Eggplant's got that amazing ability to drink up sauces, turning all tender and almost meaty in the best way. I like to roll with Japanese eggplant (the long purple kind I use for Thai basil eggplant and ensaladang talong) or Thai eggplant (those little green ones you might use to make Thai eggplant curry), but regular ol' black eggplant works too.
Shallots
Shallots bring a delicate sweetness and depth that doesn't hijack the dish. I am pretty sure these 'lil guys make me cry even more than regular onions, but their pungency makes them worth all the tears. If you want, you can use red or yellow onions instead, which is why I listed the measurement in cups, not shallots.
Lime leaves
There's a kinda nasty history behind the old term "kaffir lime leaves," and it's actually rooted in racism. That's why I always refer to these as makrut lime leaves. Can't find any? No worries-a bit of lime zest to taste is an acceptable replacement.
Pickled peppercorns (optional)
Jarred pickled peppercorns or fresh peppercorns add a nice subtle heat and quite a bit of complexity. If you can't find some, just leave them out, and your pad ped will still be fire.
Red curry paste
Red curry paste is where all the magic happens. It's spicy, savory, and a little sweet, making pad ped hit just right. My homemade red curry paste slaps way harder, but you can also make this with green curry paste, tom yum paste, or bumbu bali instead.
White pepper
White pepper is the unsung smoky tasting hero in many stir-fries. This is that essential Southeast Asian flavor I couldn't quite put my finger on until I started making vegan pad see ew, Indonesian bakwan sayur, bihun goreng, Filipino atchara, and Japanese vegan yakitori. Feel free to use black pepper if you don't have the white stuff (no, that's not what I am talking about, Charlie Sheen…)
Kecap manis
Kecap manis is a sweet soy sauce that adds the right amount of sweetness and richness to balance the savory ingredients. I love how it gives the dish that deep, caramel-like flavor. Store-bought versions almost always have gluten, that's why I wrote you this kecap manis recipe, which can be effortlessly made totally gluten-free. You can use vegetarian hoisin sauce as a decent replacement.
*See the recipe card at the bottom of the page for exact quantities, nutritional info, and detailed cooking directions.
📖How to make vegan pad ped
Ace this Thai stir-fry on your first try by following the step-by-step instructions and tips, or skip to the bottom for the easy-to-print recipe card.
Step One
To-fu Good to be True:
Heat your dutch oven or wok over medium-high heat and pour in the oil for frying. Toss the tofu pieces in cornstarch until evenly coated.
Step Two
Fry Me a River:
When the oil is hot, add the tofu in a single layer, making sure there's space between each piece. Fry for 3-5 minutes, flipping occasionally, until golden brown and crispy on all sides.
Depending on the size of your pan, you might need to fry in two batches. Once done, use a slotted spoon to remove the tofu and place it on a wire rack to cool and drip off any excess grease.
Step Three
Eggstended Edition:
Wipe out the pan to clear any tofu remnants and return it to the heat. Add the olive oil and heat it up for 90 seconds. Toss in the eggplant cubes and cook, stirring occasionally, for 5-7 minutes until softened and lightly browned.
Step Four
Shallot We Dance:
Now, add in the shallots, garlic, and ginger. Stir-fry for 2 minutes until the garlic is fragrant.
Step Five
Limewire:
Toss in the lime leaves and fresh peppercorns (if using). Stir to combine with the shallot, garlic, and ginger mix. Making sure you have trimmed their ends off, add the snap peas. Cook for another 3-4 minutes so that the lime leaves start to release their oils and the snap peas soften a little.
Step Six
Whisky Tango Foxtrot:
In a small bowl, whisk together the red curry paste, white pepper, tamari, and kecap manis.
Step Seven
Tofu Wong Foo- Thanks For Everything:
Return your crispy tofu to the pan and pour in the sauce, stirring to coat the veggies. Stir-fry for a minute to thicken, ensuring the tofu gets coated in that rich, flavorful sauce. Cook for 1-2 minutes so that everything is evenly glazed.
Step Eight
The Walking Ped:
Remove from heat and fold in the fresh Thai basil leaves, letting 'em wilt slightly. Serve immediately with jasmine rice and garnish with extra basil and lime wedges.
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💡Serving Ideas
You've got some dope options to serve with this spicy, savory stir-fry.
Khao pad, makes a killer base-it's got that perfect balance of garlic, herbs and veggies. If you wanna double down on bold flavors, green curry fried rice brings that aromatic, lemongrass-scented heat to the party.
Pad ped reall shines on some noodles. Take your pick of Thai peanut noodles, pad ba mee, or Thai basil noodles, and report back to me with how much you friggin' love the meal!
Feeling extra? Pair your pad ped with vegan Thai green curry, or a bowl of vegan tom kha. Or serve it to add more protein to a bowl of Vietnamese curry that's got mad veggies and a slight sweetness to balance the spice.
👉Top tips
- Fry the Tofu in Batches: Avoid overcrowding the pan when frying tofu. Frying in batches ensures each piece gets crispy and golden without steaming, giving you that perfect crunch.
- Air Fry Like a Pro: Toss tofu in oil and cornstarch, then air fry at 400°F for 15 minutes, shaking halfway, for a crispy, mess-free alternative.
- Dutch Oven for Less Mess: The high sides keep oil splatter in check, and the even heat ensures your tofu crisps up perfectly.
🤷♀️ Recipe FAQs
❄️ Storing Pad Ped
To store leftover pad ped, place it in an airtight container and refrigerate for up to 4 days. If you want to keep it longer, freeze the dish for up to one month. Be sure to cool it to room temperature before storing to prevent condensation inside the container.
🔥 Stovetop Reheating
To reheat on the stovetop, place the leftovers in a pan over medium heat. Add a tiny splash of water or oil to loosen up the sauce and stir occasionally for about 5 minutes, or until heated through.
⚡️ Microwave Reheating
For the microwave, transfer your leftovers to a microwave-safe bowl and cover loosely. Heat on high for about 2 minutes, stirring halfway through, until hot. You may want to add a little water to keep the stir-fry from drying out.
Absolutely… friggin' not! Unless you're into soggy veggies, weirdly spongy tofu, and a sauce that separates like a bad breakup. Make what you'll eat, or keep leftovers in the fridge for up to 4 days like a responsible adult.
Pad ped is a classic Thai stir-fry known for its bold heat and fragrant spices. Traditionally, it's made with fish sauce, shrimp paste, pork, or chicken, and sometimes features pickled bamboo shoots or Thai eggplant. Different regions have their own spin-some go heavier on herbs like holy basil (which as a Hare Krishna, I don't eat, I worship), while others amp up the spice with extra curry paste.
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Vegan Pad Ped Recipe
Equipment
- wok optional
Ingredients
For the fried tofu:
- ¼ cup canola oil vegetable oil, or sunflower oil
- 14 oz. extra-firm tofu pressed dry and hand torn in bite-size piece
- ¼ cup cornstarch
For the Stir Fry:
- 3 tablespoons olive oil
- 2 cups eggplant cut in 1-inch cubes
- ½ cup shallots or red onion, 1 cm. diced
- 2 teaspoons garlic minced
- 1 ½ teaspoons ginger grated
- 6 lime leaves hand torn
- 30 grams pickled peppercorns or fresh peppercorns (optional)
- 2 cups snap peas trimmed
- ½ cup Thai basil leaves
For the Stir Fry Sauce:
- 3 tablespoons red curry paste
- ¼ teaspoon white pepper
- 1 tablespoon tamari
- 2 tablespoons kecap manis
Optional To serve and Garnish:
- Cooked jasmine rice
- Lime wedges
- Thai basil leaves
Instructions
- Heat a dutch oven or wok over medium-high heat and add the oil for frying. Toss the tofu pieces in cornstarch until evenly coated.
- After about 2 minutes, when the oil is hot, add the tofu in a single layer making sure there is space between each piece and fry until golden brown and crisp on all sides, turning occasionally. If necessary, depending on the size of the pan, you may need to fry in two batches. Remove the tofu with a slotted spoon and transfer to a wire rack to cool, and drip off any extra grease.
- Wipe out the pan and return it to the heat. Add the olive oil, and after 90 seconds when the oil is hot, add the eggplant. Cook, stirring occasionally, until softened and lightly browned.
- Add the shallots, garlic, and ginger, stirring continuously for another 2- minutes until fragrant.
- Stir in the lime leaves and fresh peppercorns, if using. Add the snap peas and cook until they turn bright green and remain slightly crisp.
- In a small bowl, mix the red curry paste, white pepper, tamari, and kecap manis.
- Pour the sauce into the pan, stirring to evenly coat the vegetables. Return the fried tofu to the pan and toss to combine. Cook for 1-2 minutes, allowing the sauce to thicken and glaze the tofu and veggies.
- Remove from heat and fold in the Thai basil leaves. Serve immediately with jasmine rice, garnished with additional Thai basil and lime wedges if desired.
Notes
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Reshyll says
This hits the Thai takeout craving without the need to leave the house. I can't imagine eating any other stir-fry other than this.