Wok
Tofu Pad Thai
Rice noodles tossed with crispy tofu, crunchy beansprouts, and a tamarind-based sauce in a sizzling wok. A faithful, fully plant-based take on Thailand's beloved street-food noodle.
4.7 (3)
- Prep
- 15min
- Cook
- 15min
- Total
- 30min
- Serves
- 2
Shared by One Pan kitchen
Ingredients
For 2 servings
- 200g flat rice noodles, soaked in boiling water for 8 minutes then drained
- 280g firm tofu, pressed and cubed
- 100g beansprouts
- 3 spring onions, sliced
- 2 garlic cloves, minced
- 3 tbsp tamarind paste
- 2 tbsp soy sauce
- 1 tbsp caster sugar
- 2 tbsp vegetable oil
- 30g roasted peanuts, roughly chopped
- Lime wedges and chilli flakes, to serve
Method
0 / 6
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3 reviews
- Lucy H.
Better than the takeaway version and much cheaper too.
22 Apr 2026
- Dave K.
Really good flavours and very quick to make once everything is prepped.
17 Apr 2026
- Mia L.
Exactly what I have been looking for — a great vegan pad Thai.
12 Apr 2026
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