Ingredients
For the sauce:
3 tbsp tamarind paste (or 2 tbsp lime juice + 1 tbsp vinegar)
2 tbsp soy sauce
1 tbsp vegetarian oyster sauce (or extra soy sauce)
1 tbsp brown sugar
For the stir-fry:
150g (5 oz) rice noodles (soaked in warm water for 30 minutes, then drained)
200g (7 oz) tofu (firm or extra-firm, cubed)
2 cloves garlic (minced)
2 eggs (lightly beaten)
1 cup bean sprouts
2 spring onions (cut into 5cm/2-inch pieces)
¼ cup crushed peanuts
1 tsp chili flakes (optional, for spice)
2 tbsp vegetable oil
For garnish:
Lime wedges
Extra crushed peanuts
Fresh coriander (optional)
Instructions
1. Prepare the Sauce – Mix all the sauce ingredients and set aside.
2. Fry the Tofu – Heat 1 tbsp oil in a wok or pan, add tofu cubes, and fry until golden. Remove and set aside.
3. Cook the Eggs – In the same pan, add another tbsp of oil and the minced garlic. Push everything to the side and pour in the eggs. Scramble lightly until just set.
4. Cook the Noodles – Add the drained noodles and pour in the sauce. Stir well for 1-2 minutes.
5. Final Touches – Add the tofu, bean sprouts, and spring onions. Toss everything together.
6. Serve & Enjoy – Garnish with crushed peanuts, lime wedges, and coriander.
💡 Tip: You can add mushrooms or bell peppers for extra flavor!
Vegan Pad Thai (Serves 2)
Ingredients
For the sauce:
3 tbsp tamarind paste (or 2 tbsp lime juice + 1 tbsp vinegar)
2 tbsp soy sauce
1 tbsp maple syrup or brown sugar
1 tsp miso paste (optional, for umami)
For the stir-fry:
150g (5 oz) rice noodles (soaked in warm water for 30 minutes, then drained)
200g (7 oz) tofu (firm or extra-firm, cubed)
2 cloves garlic (minced)
1 cup bean sprouts
2 spring onions (cut into 5cm/2-inch pieces)
¼ cup crushed peanuts
1 tsp chili flakes (optional)
2 tbsp vegetable oil
For garnish:
Lime wedges
Extra crushed peanuts
Fresh coriander
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Instructions
1. Prepare the Sauce – Mix all sauce ingredients and set aside.
2. Fry the Tofu – Heat 1 tbsp oil in a wok or pan, add tofu, and fry until golden. Remove and set aside.
3. Cook the Garlic – Add another tbsp of oil to the pan, then stir-fry the garlic for 30 seconds.
4. Cook the Noodles – Add the drained noodles and pour in the sauce. Stir well for 1-2 minutes.
5. Final Touches – Add tofu, bean sprouts, and spring onions. Toss everything together.
6. Serve & Enjoy – Garnish with crushed peanuts, lime wedges, and coriander.
💡 Tip: If you miss the egg texture, try scrambled soft tofu as an alternative!