Vegan Pad Thai

This delicious vegan Pad Thai recipe is really quick to make. The rice noodles are mixed with veggies and topped with a tamarind sauce, crunchy peanuts, tofu and lime.

Course Main Course

Cuisine Thai

Keyword vegan pad thai

Prep Time 15

Cook Time 15

Total Time 30

Servings people

Calories 989kcal

Author Cook Veggielicious

Ingredients

For the sauce

2 tablespoons tamarind paste*
2 tablespoons soy sauce
2 tablespoons maple syrup or agave syrup
1 lime juiced
1 teaspoon seaweed flakes optional

For the Pad Thai

200 g flat rice noodles
1 tablespoon sunflower oil
3 spring onions sliced
2 cloves garlic crushed
1 inch piece of ginger peeled and finely chopped
1 red chilli sliced
2 carrots peeled and cut into half moons
1 red pepper finely sliced
400 g pack firm tofu drained and roughly chopped
200 g bean sprouts

To serve

60 g unsalted peanuts
1 lime
Small handful fresh coriander (cilantro) finely chopped
Salt

Metric - US customary

Instructions

To make the sauce

Mix the tamarind paste, soy sauce, syrup, lime juice and seaweed flakes (if using) together.

To make the Pad Thai

Cook the noodles according to the packet instructions, drain and set aside.
Heat the sunflower oil in a wok. Add the spring onion, garlic, ginger and chilli and fry until soft. Stir often.
Add the carrots and peppers and continue stir frying until beginning to soften.
Add the tofu and as it cooks break it down with the back of a wooden spoon or a masher so that it begins to look a bit like scrambled egg.
Finally add the bean sprouts, sauce and cooked noodles. Stir and fry until all warmed through. Take care not to let it stick.

To serve

Serve with peanuts, coriander and lime and salt to taste.

Notes

I use tamarind paste from concentrate. If you’re making your own you may need to use more to get the same flavour.
Nutritional information is approximate and is intended as a guide only.

Nutrition