Vegan Pad Thai

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Vegan Pad Thai

Suitable for vegans
Category Main course
Serves 4
Preparation 45 minutes
Cooking 30 minutes

Rating: Rated 3 / 5 (2 ratings)

My favourite special occasion recipe. This tofu pad thai is a little more work than many dishes and SO worth the effort. It honestly tastes better than most if not all pad thais have had out, and my friends love it! Don't be afraid to adjust the amounts to what suits you and your diners' tastebuds best. You can't really go wrong with it, so get cooking and quietly expect empty plates all round.


  • 1 large (Cauldron original) pack or two small packs of plain tofu, chopped into squares
  • 2 garlic cloves chopped
  • Tamarind paste, 4 teaspoons minmium
  • Minimum 2 bags of Thai noodles
  • Handful of peanuts, chopped (for garnish)
  • Pinch of salt
  • Half to 1 whole small red chopped chilli (optional)
  • Coconut sugar, agave or other natural sweetener
  • 1-2 spring onions, chopped, including the green leaves
  • Inch or more of fresh ginger, grate
  • 1 bag of beansprouts
  • Handful of coriander, chopped
  • Coconut oil for frying
  • 3/4 pint vegan vegetable stock
  • 3 tablespoons of peanut butter
  • Juice of up to 1 fresh lime


Stage 1

First make the sauce. Fry the chopped chili (if using) in coconut oil in a saucepan for a couple of minutes.

Stage 2

Pour in half the veg stock (if cooking for 3 or more, add all the stock) and all lime juice. Stir in dollops of peanut butter and add, little by little, the sugar until sweet and nutty enough to your liking.

Stage 3

Heat until boiling for up to five minutes so that the flavours expand and mix. Leave to one side.

Stage 4

In a large pan, fry the garlic and ginger in coconut oil for a couple of minutes before stirring in at least two generous teaspoonfuls of tamarind sauce. (You can always add more later).

Stage 5

Add the chopped spring onions, followed by the tofu, beansprouts and noodles.

Stage 6

Keep stirring on a high heat as you now add a handful of chopped coriander and salt.

Stage 7

Finally, pour over the sauce, stir and cook for around five minutes more until the ingredients are nicely mixed.

Stage 8

Taste to see if anything needs adding – tamarind sauce, coriander, sugar? Adjust if needed.

Stage 9

Serve immediately with fresh coriander and the chopped peanuts as a garnish.


Vegan Pad Thai


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Lisa said:

24th December 2018 15:43
Instructions on how to make the sauce would be helpful!

Recipe author

Added by: Maggie Richards
Added on: 28th January 2018

Nutritional info

Nutritional values are per serving.

  • Calories: n/a
  • Fat: n/a
  • Saturated fat: n/a
  • Protein: n/a
  • Carbohydrates: n/a
  • Sugars: n/a
  • Fibre: n/a
  • Salt: n/a

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