Vegan Pad Thai
By OcadoLife
Published on 20 May 2025
“Pad Thai is all about balance, but the prep can be time-consuming,” says recipe developer and author Marni Xuto. “Here’s a speedy vegan version of this beloved Thai dish – just as delicious but without the egg. I highly recommend serving with lime wedges and a sprinkling of chilli flakes for an extra burst of flavour.”
Time and servings
15 minsTotal time
2Servings
5 minsPrep time
10 minsCooking time
Ingredients
- 2 nests rice noodles
- 2 tbsp rapeseed oil
- 225g smoked tofu
- 1 (550g) pack vegetable stir-fry
- 1 (120g) pack pad Thai stir-fry sauce
- 1 tbsp roasted and salted peanuts, roughly chopped
- 2 pinches chilli flakes, to serve (optional)
- ½ lime, cut into 2 wedges (optional)
Method
Step 1
Cook the noodles as per pack instructions.Step 2
Meanwhile, heat 1 tbsp oil in a large pan over high heat. Stir-fry the tofu with a generous pinch of salt and pepper until lightly golden. Remove from the pan and set aside.Step 3
Add the remaining 1 tbsp oil to the pan, toss in the veg and stir-fry for 2 mins.Step 4
Pour in the sauce, add the noodles and tofu, and toss until coated and warmed through. Divide between plates and scatter over the peanuts. Finish with a little chilli and lime wedges for squeezing over, if you like.