Vegetable Pad Thai

Ingredients

• 45 ml (3 tablespoons)seedless tamarind paste
• 45 ml (3 tablespoons)soy sauce or tamari
• 45–60 ml (3–4 tablespoons)brown sugar, palm sugar or maple syrup
• 15 ml (1 tablespoon)rice vinegar
• 5–10 ml (1–2 teaspoons), optionalsriracha or chilli garlic sauce
• 30 ml (2 tablespoons)water
• 225 g (8 oz)dried flat rice noodles
• 1 block, 400–450 g (14–16 oz)extra-firm tofu
• 30 ml (2 tablespoons), dividedcooking oil, such as vegetable, rapeseed or coconut oil
• 8 g (1 tablespoon), optionalcornflour
• 15 ml (1 tablespoon)cooking oil
• 3–4 clovesgarlic, minced
• 1 small, or ¼shallot, thinly sliced, or red onion
• 1red pepper, thinly sliced
• 1 largecarrot, julienned or thinly sliced into matchsticks
• 4spring onions, chopped, with the white and green parts separated
• 480 ml (2 cups), dividedfresh bean sprouts
• 60 g (½ cup)roasted peanuts, chopped
• To tastefresh coriander leaves, chopped
• To tastelime wedges
• To tasteextra bean sprouts
• To taste, optionalred pepper flakes

Instructions

1. 1

   Cook the noodles

   Cook the rice noodles according to the packet instructions, usually by soaking them in hot water until softened but still slightly firm. Drain, rinse with cold water to stop the cooking and reduce sticking, then set aside.

2. 2

   Prepare the tofu

   While the noodles soak, press the tofu for about 15–20 minutes using a tofu press or by wrapping it in kitchen paper or a clean tea towel and weighing it down. Cut it into 1.25 cm cubes or thin rectangles. If using cornflour, toss the tofu pieces in it until lightly coated.

3. 3

   Mix the sauce

   Whisk the tamarind paste, soy sauce or tamari, brown sugar, rice vinegar, sriracha if using, and water in a small bowl. Taste and adjust the seasoning for a balance of sweet, sour and salty, then set aside.

4. 4

   Fry the tofu

   Heat 15 ml (1 tablespoon) of the oil in a large wok or heavy-based frying pan over a medium-high heat. When the oil shimmers, add the tofu in a single layer, working in batches if needed. Cook for 5–7 minutes, turning occasionally, until golden and crisp on all sides; remove and set aside.

5. 5

   Cook the vegetables

   Add the remaining 15 ml (1 tablespoon) of oil to the wok. Stir-fry the garlic and shallot or red onion for about 30 seconds, until fragrant without letting the garlic burn. Add the pepper and carrot and stir-fry for 3–4 minutes, keeping them crisp-tender. Add the white parts of the spring onions and cook for another minute.

6. 6

   Toss the noodles

   Push the vegetables to one side of the wok and add the cooked noodles to the other side. Pour over the sauce and gently toss the noodles until coated and beginning to absorb the liquid, about 2–3 minutes.

7. 7

   Add tofu and sprouts

   Add the cooked tofu and half of the bean sprouts. Toss gently to combine and heat through for another 1–2 minutes, taking care not to break the noodles.

8. 8

   Garnish and serve

   Transfer the Pad Thai straight away to plates or a serving platter. Top generously with chopped peanuts, coriander, the green parts of the spring onions and the remaining bean sprouts. Serve with lime wedges and offer red pepper flakes for extra heat.

What is Vegetable Pad Thai?

Pad Thai is a Thai noodle dish built around stir-fried rice noodles and a sauce that balances tangy, savoury and sweet flavours. This vegetable version pairs tofu with quick-cooked vegetables, then adds peanuts, fresh herbs and lime at the end.

The method keeps the components distinct: the tofu is browned separately, the vegetables retain some bite, and the noodles are coated in sauce just before everything is combined.

Nutrition and macros by portion

The nutrition label shows one serving as written: 650 calories, 0g protein, 0g carbs, 0g fat.

The rice noodles and sugar provide most of the carbohydrates, while the cooking oil and peanuts contribute much of the fat. Tofu supplies protein, with smaller amounts also coming from the peanuts. For a more balanced plate, serve a generous portion of the fresh vegetables alongside the noodles.

Build a balanced sauce

Tamarind: Its sharp, fruity sourness gives the sauce its distinctive tang. Seedless paste or concentrate is the practical choice here.

Sweet and savoury: Brown sugar softens the acidity, while soy sauce or tamari brings salt and depth. Start with the lower amount of sugar if you prefer a less sweet sauce.

Heat: Sriracha or chilli garlic sauce is optional, so the sauce can be kept mild and red pepper flakes can be offered at the table.

Prepare the noodles carefully

Soak or cook the noodles only until they are pliable but still slightly firm, following the packet instructions. They continue to soften in the wok, so fully tender noodles at this stage can turn mushy.

Rinsing with cold water stops the cooking and helps limit sticking while you prepare the other ingredients. Drain them well so excess water does not dilute the sauce.

Get golden tofu

Pressing: Removing excess water helps the tofu brown rather than steam. Give it the stated 15–20 minutes while the noodles soak.

Coating: Cornflour is optional, but a light coating helps form a crisper outside. Fry the tofu in a single layer, using batches if the pan is crowded, and turn it now and then for even colour.

Keep the vegetables crisp

Garlic and shallot need only about 30 seconds in the hot oil to become fragrant; keep them moving so the garlic does not burn. The pepper and carrot then need just 3–4 minutes.

Add the spring onion whites after the other vegetables, and save the greens for the garnish. The fresh sprouts are divided between the wok and the serving plate to give the finished dish both warm and crunchy textures.

Finish without breaking the noodles

Let the noodles take up the sauce for about 2–3 minutes before adding the tofu and half the sprouts. Once everything is in the wok, use gentle tossing rather than vigorous stirring.

Serve as soon as the tofu and sprouts are heated through, after another 1–2 minutes. Peanuts, coriander, lime and the reserved sprouts are best added at the end so their texture and freshness remain noticeable.

What to serve alongside

Lime wedges are an essential finishing touch for anyone who wants more brightness at the table. Extra bean sprouts and red pepper flakes let diners adjust crunch and heat to taste.

The dish is substantial on its own, but it also works with a simple vegetable side. Keep any accompaniment lightly seasoned so it does not compete with the tamarind sauce.

Recipe notes & tips

• Prepare and measure the sauce ingredients before heating the wok, as the stir-frying moves quickly.
• Use a large wok or pan so the vegetables and tofu have room to brown rather than steam.
• Check the noodle packet for its soaking or cooking time, as brands can differ.
• Taste the sauce before adding it to the noodles and adjust the sugar within the stated range.
• Keep the reserved bean sprouts, spring onion greens and lime ready for serving.

Variations

• Make it gluten-free: Use tamari and check that the rice noodles and other packaged ingredients are labelled gluten-free.
• Add more vegetables: Stir-fry sliced cabbage or courgette with the pepper and carrot.
• Adjust the heat: Leave out the sriracha and offer red pepper flakes separately.
• Change the sweetener: Use palm sugar or maple syrup in place of brown sugar.
• Use a nut-free garnish: Leave off the peanuts and finish with extra coriander and lime.

Common mistakes to avoid

• Overcooking the noodles: Stop while they are still slightly firm, as they soften further in the wok.
• Skipping the tofu press: Press for 15–20 minutes so excess water does not hinder browning.
• Crowding the tofu: Fry it in batches if needed so the pieces can develop a golden crust.
• Burning the garlic: Stir it with the shallot for about 30 seconds and add the vegetables promptly.
• Overcooking the vegetables: Keep the stir-fry brief so the pepper and carrot retain some bite.
• Tossing too roughly: Fold the tofu and sprouts in gently to avoid breaking the noodles.

How to store

Refrigerate leftovers in an airtight container for up to 3 days. Reheat in a frying pan over a medium heat, adding a small splash of water if the noodles seem dry; add fresh garnishes after reheating.

Frequently asked questions