Vegan Pad Thai

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Preparation time: 15min

Cooking time: 15min

SF, DF, GF, VG, Great for Kids

This Pad Thai recipe is absolutely delicious! I have kept it as close to the original as I could get whilst making sure it is full of only the best, unrefined, healthy and nourishing ingredients.

My Grandmother was from Thailand and Thai food has always been one of my absolute favourite. I love that beautiful balance of Salty, Sour and Sweet flavour which is traditional to Thai cooking, accompanied with plenty of fresh herbs and citrus to aid digestion.

This dish does have lots of different ingredients in it but most of the work is in the prep and overall it is quite simple to create at home. I have included a vegan and non vegan version of the tamarind sauce in the ingredients below.

Love Nx


  • 200g Clearspring Brown Rice Noodles
  • 3 Large Garlic Cloves
  • 1 Large Red Onion
  • 1 Carrot
  • Spring Onion
  • 400g Firm Tofu
  • 300g Clearspring Silken Tofu
  • 250g Beansprouts
  • 130g Pink Radish
  • 1 Bunch Fresh Mint Leaves
  • 1 Bunch Fresh Basil Leaves
  • 30g Cashew Nuts
  • 60g Almonds
  • Sesame Oil

Tamarind Sauce (Vegan Option below) 

  • 2 Tbsp Tamarind Paste
  • 70ml Fish Sauce
  • 105ml Clearspring Brown Rice Vinegar
  • 100ml Maple Syrup

Tamarind Sauce Vegan Option

  • 2 Tbsp Tamarind Paste
  • 25ml Tamari
  • 25ml Mikawa Mirin
  • 25ml Ume Plum Seasoning
  • 55ml Brown Rice Vinegar
  • 50ml Maple Syrup

Pickled Chillies 

  • 1 Red Scotch Bonnet Chilli
  • 1 Orange Scotch Bonnet Chilli
  • 1 Yellow Scotch Bonnet Chilli
  • 3 Limes
  • 1 Tsp Maple Syrup
  • 3 Pinches Fine Sea Salt


– First soak your rice noodles in boiling water as per the instructions and then drain and immediately run under cold water. Then leave aside. If it is instructed to soak for 10 mins then I would suggest soaking for 8 mins so the noodles are slightly al dente, as the noodles will cook more whilst in the wok later on. I find this the best way to ensure the dish does not go soggy
– Make your tamarind sauce, either vegan or non-vegan version. Add the ingredients to a small pan. Bring to a boil and let it simmer on low heat until everything is dissolved and mixed in well. Use a whisk to ensure the tamarind paste is mixed in well
– Then taste. There should be a perfect balance of sweet, salty and sour. If there is anything slightly out of balance then add a little of what is missing. i.e. add a touch more vinegar if needing more sour or maple if needing more sweetness
– Once done, leave aside
– Take your nuts and in a frying pan, on medium heat, begin to toast them. Keep stirring them on the heat making sure they do not catch or burn. Keep stirring them until they begin to turn golden in colour and you get a beautiful aroma coming from them. Then take them off the heat immediately and leave aside
– Pour your nuts onto a tea towel and fold over the tea towel so that the nuts are well contained inside. Then with a rolling pin or something heavy, begin to smash the nuts in the towel. Smash them all over so that they all equally break up into small pieces. Keep doing so until the nuts are well broken up in lots of small pieces
– Now transfer to a bowl and leave aside
– De-seed and finely chop your chillis and add them to a bowl with lime juice and 1 tsp of maple syrup. Leave aside to pickle
– Prep your veg. Finely mince garlic and onion. Finely slice 2 spring onions (leaving 1 for garnish). Peel and cut your carrot into matchsticks and finely slice your radish or slice them on a mandolin
– Drain and cut your firm tofu into 1cm cubes
– Prepare your herbs by taking the leaves off the stems and roughly chop them
– Once everything is prepped, heat up 2-3 tbsp sesame oil in a wok on a high heat and add your onions with 2 pinches of sea salt
– Stir on a high heat then turn down to medium and let your onions sweat until they begin to turn translucent
– Then add your garlic and 2 of the spring onions to the wok and mix in well
– Add your firm tofu cubes and mix in really well. Add one more pinch of sea salt and mix in
– Keep the tofu on a medium heat stirring occasionally until the toy begins to turn golden brown in colour
– Then drain your silken tofu and pour the whole block onto the wok. With your spatula, smash it into the rest of the mix so that it mixes in like scrambled egg.
– Keep mixing everything in the wok really well on a medium heat for another 3-4 minutes
– Now add your noodles and with a spatula in each hand, start mixing everything really well together so that all the tofu, garlic, onion mix is mixed in really well with the noodles
– Pour in your tamarind sauce and 3/4 bean sprouts, 1/2 herbs and 3/4 nut mix and mix in really really well together
– Once mixed in really well, turn off the heat and mix in 3/4 radish slices
– To serve: Mix in the remainder of the herbs and carrot sticks and portion onto each plate. Now sprinkle a little bean sprouts, chopped nuts and picked chills on top and finely sliced spring onion. Serve with a fresh lime wedge on the side and the remainder of the pickled chilli on the table


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