Vegan Pad Thai

By Jen Booker

April 17, 2018

Quick, tasty midweek meal!

  • Prep: 15 mins
  • Cook: 20 mins
  • Yields: 2


1/4 cup water

300g straight to wok rice noodles

3 Tbsp rapeseed oil

2 cloves garlic (chopped)

1/2 12-oz. package extra-firm tofu, drained and cut into chunks

4 Tbsp soy sauce

2 Tbsp peanut butter

Juice of 2 limes

3 Tbsp sugar

Sriracha, to taste

Sliced spring onions, for garnish

Chopped peanuts, for garnish

Tender stem broccoli

Baby sweetcorn

Chopped coriander

Crispy onions


1In a large frying pan or wok, heat 2 tbsp of the oil over medium heat and add the garlic cloves and tofu chunks

2Drizzle 1 tablespoon of the soy sauce over the tofu and sauté until golden brown

3In a small bowl, whisk together the peanut butter, lime juice, sugar, sriracha, remaining soy sauce, and 1/4 cup of water

4Add the remaining 1 tbsp oil to a separate frying pan, add the broccoli and corn and fry until slightly charred

5Add the noodles and heat through

6Stir in the peanut butter mixture and add the tofu and cook through, about 5 minutes

7Garnish with sliced spring onions , chopped peanuts, coriander and crispy onions


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