Vegetable Pad Thai


  • 200g firm organic tofu chopped into small pieces
  • 1 red onion roughly chopped
  • 1/4C crushed peanuts
  • ½ C beansprouts
  • 1 finely chopped carrot
  • 2 diced tomatoes
  • 4 tbs soy sauce
  • 2 tbs brown sugar
  • 1 tbs red chilli past (see Massaman Curry for recipe)
  • 1 tbs canola oil
  • 1 tbs crushed red chili flakes
  • 2 tbsp lime juice
  • 1/4C light coconut milk
  • 1/4C water
  • 200g rice pad thai noodles


  1. Soak the rice noodles overnight
  2. Preheat a non-stick frypan for a few minutes
  3. Once hot add the onion, tomato, carrot, oil and chili paste, adding a tablespoon of water at a time if the mixture starts to burn, cook on high for a few minutes.
  4. Decrease heat to medium and add tofu. Cook for a few more minutes.
  5. Add coconut milk and let simmer until well combined.
  6. Add the noodles and water. Mix thoroughly.
  7. Stir through the soy sauce, sugar, lime juice, chili flakes and bean sprouts. Let the mixture simmer for a few minutes.
  8. Serve with another sprinkle of lime juice and crushed peanuts.

pad thai 1


pad thai


About Vegiesaurus

I am a 23 year old medical student currently on placement in Melbourne. I spend much of my spare time cooking healthy vegetarian food.
This entry was posted in Mains, Vegetable Pad Thai. Bookmark the permalink.

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