The Flaky Vegan

From staunch vegetarian to flaky vegan and all the places in between.  Recipes, blog, and shared experiences of a woman who likes cheese....too much!

  • The Flaky Vegan

Vegan Pad Thai Recipe

Vegan Pad Thai

I am a slow starter when it has come to the delights of Thai cuisine. This is my vegan take on Pad Thai, very tasty, healthy and inexpensive to make at home.

I used tofu to make the "fish" for my vegan Pad Thai, you could just have vegetables, or whatever meat/fish sub you prefer

The biggest challenge making vegan Pad Thai is replacing the fish sauce. Not being the biggest fish fan in the first place I don't miss it, but the dish needs a bit of pizzaz to make it jump out, so I used nori sheets to give it a bit of a seaside flavour. These are easy to get hold of in most supermarkets, in the section where all the sushi stuff is

To get the excess liquid from the tofu, I just drain it, wrap in a clean tea towel and gently squeeze for a couple of minutes - it dries out in the oven as you bake it too

The carrots need to be sliced thinly - you could use a vegetable peeler, or mandolin, or just carefully use a sharp knife

This recipe makes enough Vegan Pad Thai for 2 generous portions, and is a great recipe to prepare ahead, then throw together at the last minute

You can either buy pre cooked and packaged rice noodles of your choice, or cook your own just before you cook the vegetables


1 396g pack of firm tofu, drained and pressed (see above)

1/2 tbsp capers

1 tsp of caper brine

1/4 tsp salt

1 tbsp lemon juice

1 tbsp vegetable oil

5 drops liquid smoke

1 sheet dried seaweed (nori)

Freshly ground black pepper

3 spring onion, washed, trimmed and sliced diagonally

150g carrot, peeled and thinly sliced (see above)

3 garlic cloves, peeled and thinly sliced

1 hot red chilli, thinly sliced

100g mushrooms, quartered

40g peas

1/2 a pepper, cut into thin sticks

2 tbsp peanut or sesame oil


2 portions precooked rice noodles (see above)

1 tbsp maple syrup

50 ml light soy sauce

1 sheet of nori

1/2 tbsp lime juice

40g chopped roasted peanuts

lime wedges and fresh coriander to garnish


Start by making the "Tofish". Turn the oven on to preheat at 200c. Put all the ingredients, apart from the tofu, into a blender and whizz until there are only small pieces of the seaweed visible. Pour the mix into a bowl and then tear the tofu into bite sized chunks and coat in the nori mix

Tip the contents of the bowl onto a baking tray and cook in the oven for 30 minutes. The Tofish will be golden and slightly crispy when it's ready. Just pop into a bowl, and put to one side, you won't need this until the very end

Put all the sauce ingredients into a blender and whizz until the seaweed sheet is barely visible. Put this to one side, it's now time to cook the vegetables

Heat the oil in a large pan or wok then add all the prepared vegetables apart from the beansprouts. Cook on a high heat for 3-4 minutes, stirring constantly. Add the beansprouts and continue to cook for another minute. Add the sauce and heat until bubbling, stir in the cooked noodles and continue to heat until piping hot

Gently stir in the tofish, and heat through. Sprinkle on the peanuts and garnish with the limes and fresh coriander and serve immediately


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