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Vegan Pad Thai

A different take on the Pad Thai - with a tofu mixture. 

Vegan Pad Thai

Preparation and cooking time: about 30 minutes

Serves: 3-4


  • 200 g rice noodles

  • 2 tablespoons organic virgin olive oil

  • handful of unsalted peanuts

  • 4 cloves garlic

  • 100 g tofu

  • 1 tablespoon tamari sauce

  • 1 tablespoon tamarind paste

  • 1 tablespoon sweet chilli sauce

  • 1 lime, juiced

  • 1 green onion, chopped

  • punch of pok choy, chopped

  • handful of beansprouts

  • lettuce leaves (for garnish)

  • bunch of basil, mint and coriander, chopped


  • Cook the noodles according to instructions on the packet. Drain, rinse under cold water and toss with a tablespoon of olive oil.

  • Dry-fry the peanuts in a frying pan until golden, then bash them in a pestle and mortar until fine, put in a bowl and set aside.

  • Put the garlic and tofu into the pestle and mortar and bash into a paste. Add a tablespoon of olive oil, the tamari sauce, tamarind paste, sweet chilli sauce and lime juice and mix.

  • Dry-fry the onion in a large frying pan on high heat until it starts to colour. Add the pok choy and dry-fry for a couple of minutes.

  • Add the noodles and the tofu mixture to the onion and pok choy. Mix in the beansprouts and a little bit of water (so it's not too dry) and fry for another minute.

  • Place a couple of lettuce leaves into a bowl and top with the noodles. Sprinkle with the peanuts and mixed herbs. You can also squeeze more lime juice on it if you like.

Note: You can use other veggies instead of bok choy - like broccoli, asparagus etc.

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