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Vegan pad thai on grey plate with chopsticks. Recipe by Cook Veggielicious
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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 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 2 people
Author Cook Veggielicious

Ingredients

For the sauce

  • 2 tbsp tamarind paste*
  • 2 tbsp soy sauce
  • 2 tbsp maple syrup or agave syrup
  • Juice one lime
  • 1 tsp seaweed flakes optional

For the Pad Thai

  • 200 g flat rice noodles
  • 1 tbsp 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
  • Fresh coriander finely chopped
  • Salt

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.