Vegan pad thai


A delicious recipe for a vegan pad thai with tofu and veggies, that you can adapt easily with other ingredients.

Vegan Pad Thai

Servings 4
Prep Time 20 minutes
Cook Time 20 minutes


  • 300 g rice pasta (tagliatelle, noodles or vermicelli)
  • 2 or 3 carrots
  • 200 g mung bean sprouts
  • 200 g tofu plain
  • 2 cloves of garlic
  • 2 shallots
  • 10 g ginger fresh
  • 1/2 tsp red chilli optional (fresh or dried)


  • 100 ml vegetable broth
  • 4 tbsp soy sauce shoyu or tamari
  • 4 tbsp lime juice
  • 2 tbsp peanut paste
  • 1 tbsp tahin
  • pepper


  • few sprigs of cilantro
  • 2 handfuls peanuts
  • 1 lime


  • Soak the rice pasta for 10 minutes in water, then cook it for 5 minutes in boiling water, and drain (be careful not to overcook them).
  • Prepare the rest of the ingredients. Finely chop the garlic, shallots, and ginger. Cut the carrots in small sticks. Cut the tofu into small dices.
  • In a wok, brown the garlic, shallots, chilli and ginger in a little oil (sesame, sunflower or coconut according to your taste) for 3 minutes. Add the carrots and tofu, mix and sear for 5 minutes. Finally, add the mung bean sprouts (keep a few aside to put on top) and let it cook for 1 minute, then reduce the heat to minimum.
  • Meanwhile, prepare the sauce: mix all the ingredients in a bowl using a whisk.
  • Add the rice pasta and the sauce, and mix gently. Fry for 2 minutes, then serve in bowls or soup plates, sprinkled with cilantro leaves, peanuts, and mung bean sprouts that you have set aside.


You can add any vegetables of your choice (for example snow peas, or broad beans…), but also make non vegan version with shrimps, or chicken, whatever you feel like 🙂 If going for a non vegan option, you may had nuoc mam sauce and shrimp paste to your sauce for example.
You can germinate your own mung bean sprouts. It’s very easy. Just buy dry mung beans and a germinator if you don’t have already one at home and wait for a few days!
Course: Main Course
Cuisine: Asian
Keyword: pasta, Rice, Vegan

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