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Vegan Tofu Pad Thai

A classic Thai favourite made vegan. Feel free to add in your favourite mock meat or keep it simple with tofu. 


  • 150g flat rice noodles 
  • 200g firm tofu, cubed 
  • ½ shallot or small brown onion, diced
  • 2 spring onions, sliced 
  • 1 thai chilli, diced (you can use more or less depending on preference)
  • 150g bean sprouts 
  • 1 large carrot, julienned or cut into thin strips 
  • 1 red pepper, sliced 
  • 1 large handful of green beans, cut in half 
  • 2 tbsp vegetable oil 
  • Lime wedges 
  • 30 g finely chopped peanuts

For the sauce: 

  • 3 tbsp soy sauce (or vegan fish sauce if you can find it!) 
  • 2 tbsp palm sugar or regular sugar 
  • 1 tsp tamarind paste (you can find this in Sainsbury’s or Waitrose in a small jar) 
  • 1 tbsp water (plus more if needed) 
  • 2 tsp of Sriracha (depending on your spice tolerance) 


  1. Prepare the rice noodles according to the package instructions and leave them to the side
  2. Heat up 1 tbsp oil in a large wok and fry off the tofu. Transfer to a dish and set aside 
  3. Heat up another tbsp oil in the wok and add the shallot, half of the spring onions and chilli. Stir fry for 2-3 minutes before adding the green beans and pepper and cooking for another 2 minutes. 
  4. Add in the carrots for about 1 minute then transfer the vegetable mixture to the same dish as the tofu. 
  5. Finally, add the sauce and the cooked noodles to the wok and mix well. Add in the bean sprouts and keep mixing before adding back in the vegetable mixture and tofu. 
  6. Turn of the heat and mix through the rest of the spring onions, half of the peanuts and a squeeze of lime. 
  7. Serve in dishes and garnish with more peanuts and lime wedges.