Vegan Pad Thai

Easy | Mild | 45 min | x2

An easy, vegan alternative to classic pad Thai.


Vegan Pad Thai ingredients
 Tofu 300g
Pad Thai kit 1 pack
Button mushrooms 50g
Red shallots ½ piece
Bean sprout 1 bunch
Spring Onion 1 bunch
Cashew nuts (unsalted) 30g
Coriander 1 bunch
Lime 1 pce


Vegan Pad Thai

Boil the noodles

Boil the rice noodles (included in the noodles kit) in hot water for about 5 to 8 minutes (until slightly soft).
Drain the noodles and rinse with cold water to prevent them from cooking further, and then keep aside.

Vegan Pad Thai

Fry the tofu and veggies

Heat vegetable oil in a non-stick frying pan and fry 150g of diced tofu for 5-8 mins until golden all over.
Then fry the sliced button mushrooms and the red shallots.
Set aside

Vegan Pad Thai

Stir fry red shallots and tofu

Stir fry minced red shallots. Then add 150g of diced tofu.
Add the deep fried tofu and mushrooms

Vegan Pad Thai

Add noodles and Pad Thai sauce

Add the cooked noodles. Stir in the Pad Thai sauce.
Continue to stir-fry for 5 minutes until all the ingredients are all mixed in well together.

Vegan Pad Thai

Garnish with beansprout and spring onions

Add beansprout and spring onions. Keep stirring until cooked through.

Vegan Pad Thai

Serve your plate

Serve your Pad Thai straight from the pan and garnish with crushed cashew nuts, a handful of fresh coriander and lime wedges.