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Vegan Pad Thai

very easy
Prep Time
10 mins
Total Time
20 mins


1 pack
pad thai noodles
255 g
4 tbsp.
sesame oil, total
60 ml
1 pack
extra-firm tofu, cubed
350 g
1/2 pack
Shrimp-flavoured Vég-o-mix
200 g
green onion, minced
garlic cloves, minced
red pepper, minced
2 cups
soy beans
500 ml
1/2 cup
coriander, chopped
125 ml
1/4 cup
roasted chopped peanuts, to serve
60 ml
lime wedges, to serve
For the sauce
1/3 cup
low sodium vegetable broth
80 ml
2 tbsp.
tamarin paste
30 ml
2 tbsp.
30 ml
2 tbsp.
fish sauce
30 ml
2 tbsp.
soy sauce
30 ml


Step 1
Place the rice noodles in a large bowl. Pour boiling water over them and soak for about 1 minute (or as directed on the package). Drain and set aside.
Step 2
To make the sauce, combine all the ingredients in a small bowl. Set aside.
Step 3
In a wok or large skillet, over medium-high heat, heat 15 ml (1 tbsp.) of oil, and cook the tofu cubes for 4 to 5 minutes. Set aside. Then, sauté the shrimp-flavoured Veg-o-mix shrimp substitutes with 15 ml (1 tbsp.) of oil. Set aside.
Step 4
In the same wok or skillet, heat 15-30 ml (1-2 tbsp.) of oil over medium heat. Sauté green onion and garlic, about 1 minute.
Step 5
Add tofu and Shrimp Veg-O-Mix, and sauté for 2 minutes, then add peppers. If the wok or skillet becomes too dry, add a little oil.
Step 6
Add the reserved noodles and 1/3 of the sauce.
Step 7
Stir lightly and continue to sauté for another minute. Continue cooking while continuing to add the sauce, until it is well absorbed and the noodles are tender, but still al dente.
Step 8
Turn off the heat and add the bean sprouts and coriander. Serve topped with peanuts and lime wedges.