Vegan Pad Thai
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Serves: 2-4
A vegan version of your favourite traditional pad thai, complete with tofu, rice noodles and extra vegetables!
  • ½ yellow onion (or ~3 shallots)
  • 1 large clove of garlic
  • ½ block extra firm tofu
  • ½ red bell pepper
  • 1-2 carrots thinly sliced
  • kale - to preference
  • ½ pack thick rice noodles
  • 4 tbsp tamari (or soy sauce)
  • 4 tbsp coconut sugar (or brown sugar)
  • 1 tsp chilli paste
  • 2 tbsp lime juice + extra to garnish
  • Peanuts, cilantro to garnish
  1. Start by draining the tofu by covering it with a tea towel (or paper towel) and placing a heavy object on top. This helps it become chewy and absorb more sauce. Let it sit while you chop everything else.
  2. Next, boil water in a kettle or a pot. Once boiled, add your rice noodles and cook until soft.
  3. In a large pan or wok, start by frying the onion, garlic and tofu until translucent. If you are avoiding oil, use a little bit of water or vegetable broth. Otherwise use light olive oil or another neutral tasting heat tolarant oil.
  4. Next, add the chopped vegetables and continue to stir fry until soft. While they are in the pan, mix your sauce ingredients in a small bowl.
  5. Add the cooked noodles to the pan with the sauce and stir fry until coated.
  6. Serve with crushed peanuts, lime and cilantro! I find the toppings make a big difference so don't forget to add!
Recipe by Plentyfull Vegan at