Pad Thai

Pad Thai is a traditional noodle dish from Thailand that is easy to veganize as you remove the egg.

This recipe is originally from:


  • 300 g extra-firm tofu
  • 200 g rice noodles
  • 1 head of broccoli cut into 1” florets
  • 2 carrots julienned
  • 1 red pepper julienned
  • 4 garlic cloves diced
  • oil for frying
For the sauce
  • 1 tbsp peanut butter
  • 2 tbsp sriracha sauce
  • 1 tbsp brown sugar
  • thumb of ginger grated
  • 1 lime juice only
  • 3 tbsp soy sauce
  • 1/4 cup water
For serving
  • 2 spring onions sliced
  • crushed peanuts
  • wedges of lime
Quick Tofu Pad Thai
  1. Prepare the tofu by removing as much moisture as possible by pressing down it, then drying with a tea towel or kitchen towel.
  2. Slice the tofu into 1” chunks and fry in a pan with a little oil on a medium heat for 6 minutes. Then turn over and fry the other side for 6 minutes.
  3. Meanwhile, prepare the rice noodles as per packet instructions.
  4. While the noodles are cooking, combine the sauce ingredients in a small bowl.
  5. Remove the tofu from the pan and set aside. Add a little more oil to the pan and fry the broccoli for 2 minutes. Then add the carrots and pepper, and fry for a further 3 minutes. Finally stir in the garlic and cook for 1 minute.
  6. Drain the noodles and transfer to the frying pan with the sauce. Stir well to combine.
  7. Add the tofu pieces to the frying pan, gently fold in and fry for another minute.
  8. Serve with slices of spring onion, crushed peanuts and a wedge of lime.
    Alternate Recipe

    ¼ cup of tamarind concentrate
    ¼ cup of brown sugar
    1 minced shallot
    2 tbsp crushed peanuts …or crunchy peanut butter 
    ¼ cup of DARK sweet soy sauce. Ideally Kecap Manis.
    ½ cup of water + ½ cup vegetarian fish sauce* OR 1 cup of sweet chili dipping sauce
    2 tbsp sriracha, or however much you like

    16 oz rice noodles, blanched in boiling water (don’t cook it)

    Sauteed Veggies: You have more leeway here, in terms of what veggies you use and how much. Make sure to drain off any liquid after sauteeing.
    Julienned carrots
    Shredded cabbage*
    Shredded red cabbage
    Chopped green onions
    Mushrooms and zucchini (my personal favorites)

    Notes: It’s ideal that you use a dark sweet soy sauce because it will give color to the noodles and contribute to that sticky, saucy consistency.
    *vegetarian fish sauce can be found at most asian grocery stores, and can be identified by its Vietnamese name Nuoc Mam Chay. If you can’t find it, sweet chili sauce will do because it has that same fishy, savoury, umami flavour.