Tofu Veggie Pad Thai

pad thai vegan

By far my best Pad Thai creation- #Nailed it!

I cannot tell you how many times my forever guy and I have tried to master the perfect pad thai recipe. We’ve tried so many variations, but every time something was off. 😕Whether the noodles were sticking together, or the sauce wasn’t quite right…it’s the one dish we were never happy with.

Cooking together is one of our favourite things to do as a couple. We play some soul beats, chat away and just create plates of yummy goodness. It’s fun… and usually super messy! Mostly because we have completely different taste buds, and have to cook things separately (team mushrooms and olives over here)! 😜

The one meal we’ve always agreed on, and can’t get enough of is Pad Thai. 😍

When we were living in Sydney, there was an incredible Thai restaurant called ThaiRific that we went to every single week. We were allowed to bring in an entire BOX of wine, and the meal cost no more than $10 a plate. In Sydney… that’s a TOTAL win!

So here’s our homemade pad thai in all its glory! Featuring a delicious homemade pad thai sauce, with the special ingredient being peanut butter. 🥜

ALSO: to avoid sticky noodle syndrome, I highly recommend that you get the RIGHT rice/ vermicelli noodles. You can usually find them in the ethnic section of the store with the Asian ingredients.

Now, this isn’t “authentic” by any means. It’s a close as we’ve gotten to the taste from our favourite loving Sydney Thai joint. 🇦🇺

Whether you’re a lover of all things Thai and ethnic food related or you’ve never tried your hand at this kind of thing before, this recipe is delicious and easy! 🍜

Tofu Veggie Pad Thai
Prep time: 
Cook time: 
Total time: 
Serves: 2
  • 150 grams vermicelli noodles (can also use rice noodles)
  • 2 tbsp olive oil
  • 1 zucchini, chopped
  • 1 red pepper, chopped
  • ½ cup carrots, shredded
  • 1 shallot, diced
  • 4 garlic cloves
  • 1 tsp ginger, chopped
  • 1 tsp red chilli flakes
  • 125g firm tofu, crumbled
  • 1 cup bean sprouts

  • Sauce:
  • ¼ cup vegetable stock
  • 2 tbsp tamari
  • 2 tbsp freshly squeezed lime juice
  • 2 tbsp sugar-free syrup
  • 1 tbsp natural peanut butter
  • 1 tsp red chili/ curry paste (check label to ensure it doesn't contain fish)
  • cracked black pepper

  • Garnish
  • 1 lime, quartered
  • 1 small bunch of fresh cilantro, chopped
  • 1 handful of crushed unsalted peanuts
  1. Boil 2-3 cups of water in a kettle or on the stove.
  2. While you wait for the water to boil, start to prepare the sauce. In a small bowl measure out all the ingredients for the sauce and mix with a fork. Set aside.
  3. Once the water has boiled, put the noodles in a large pot and cover with boiling water.
  4. After 5 minutes, drain the noodles and set aside with the sauce.
  5. Heat the olive oil in a wok or frying pan and saute the shallot, ginger, garlic and chili flakes over high heat until softened.
  6. Add the crumbled tofu, and cook for a few minutes, until it browns slightly.
  7. Now add the remainder of the chopped veggies, zucchini, red pepper, and carrots.
  8. Once the veggies have softened, add the rice noodles and the sauce.
  9. Using tongs, gently stir everything together, being careful not to break the noodles.
  10. Mix in ¾ of the bean sprouts.
  11. To serve, divide between two bowls and top with lime wedges, chopped cilantro, and the remainder of the bean sprouts.
  12. Sprinkle with crushed peanuts
  13. Break up your chopsticks and serve with a smile!


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