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Vegan Pad Thai

Ever since I discovered an Asian supermarket, our drawers have been filled with “exotic” products. I’ve tested a lot of new Asian recipes without being disappointed. This time I tried a Thai recipe: vegetarian pad Thai. Fast, easy and tasty, this recipe is delicious.

Pad Thai is rice noodles (gluten-free for those who are interested) sautéed with tofu, vegetables, and a sauce that transports you to another continent!

Prep time: 20 minutes

Cook time: 15 minutes

Servings: 4


  • 300g of dried rice noodles
  • 2 tablespoons of vegetable oil
  • 200g of firm tofu in thin slices
  • 2 carrots cut into small cubes
  • 2 tablespoons soy sauce
  • 2 tablespoons sugar
  • ½ cup of water
  • 3 tablespoons chopped peanuts
  • 1 cup snow peas
  • 1 tablespoon a sesame seeds
  • juice of half a lime


  1. Put the noodles in a bowl of water and cover with hot water. Let them sit for 15 minutes to soften. Drain well.
  2. Pour the oil into a pan (or wok) and brown the tofu for 5 minutes.
  3. In a bowl, combine the soy sauce, water and sugar.
  4. Add the carrot and the soy sauce mixture. Pour in the lime juice.
  5. Cook another 5 minutes over high heat.
  6. Add the noodles, then add the peanuts and the sweet peas. Cook another 4 minutes.
  7. Serve in a bowl & sprinkle with sesame seeds.
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