Tofu Pad Thai with Wide Brown Noodles, Tamarind Sauce & Peanuts

Serving size

1 person 2 people 4 people

Ingredients

4 tsp ginger & garlic paste

(Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
2 tbsp Asian paste (Soya)

(Garlic, Ginger, Tamari sauce (Water, Soyabeans, Salt, Spirit Vinegar), Red Chilli, Rapeseed oil, Yeast extract powder (Yeast Extract, Salt).)
4 tsp tamarind paste

(tamarind paste, spirit vinegar, water, salt)
560g tofu (Soya)

(Tofu (Water, Soya Beans, Nigari))
3 tbsp tamari (Soya)

(water, soybeans, salt, spirit vinegar)
2 tbsp maple syrup

(maple syrup(100%))
2 unwaxed lime
1 carrot
1 pepper
3 spring onion
160g baby corn
200g wide brown rice noodles

(brown rice flour (84%), water)
20g roasted peanuts (Peanuts, Nuts, Sesame)

Allergens

Contains: Soya, Peanuts

May Contain: Nuts, Sesame

Nutritional Information

Typical values	per 100g	per portion
Energy	147Kcal	577Kcal
	613kJ	2414kJ
Fat	6.1g	24g
of which saturates	0.9g	3.7g
Carbohydrates	15g	57g
of which sugars	4.0g	16g
Protein	7.7g	30g
Salt	0.67g	2.6g
Fibre	2.0g	7.7g

Back

Vegan High protein 7 plants Low sat fat

Tofu Pad Thai with Wide Brown Noodles, Tamarind Sauce & Peanuts

Prep time: 15 mins

Total time: 30 mins

Cuisine: Thai

Food group: Vegan

Turn a classic Thai dish into a vegan delight. Sizzle peppers and baby corn with a winning sauce with tamarind, tamari, lime and maple syrup. Toss through wide brown rice noodles to up the fibre. Crispy golden tofu for protein. Lashings of lime for zing. Finish with peanuts for sprinkling and crunch.

Cooking Instructions

The protein cooking time listed in this recipe has been updated.

As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.

Check out the latest recommended times in our Cooking Guidelines.

Before you start

Bring a large saucepan filled with salted water to a boil
Pull out a large frying pan, a measuring jug, a sieve & a peeler

Get started

Drain the tofu, pat dry with paper towel and cut into 1cm cubes
Slice the spring onion whites into 3cm pieces, finely slice the spring onion greens
Heat the large frying pan with 1 tbsp olive oil on medium-high heat. Once hot, add the tofu and spring onion whites. Cook for 6-8 mins, turning occasionally, until golden
Remove from the heat, add the Asian paste and season with a pinch of salt. Remove the tofu from the pan and cover to keep warm

Prep the veg & boil the noodles

Meanwhile, peel the carrot into ribbons. Thinly slice the pepper. Slice the baby corn into 1cm pieces. Quarter 1 lime, halve the other. Roughly chop the peanuts
Add the noodles to the saucepan, gently separate with a fork and simmer for 6-7 mins, until cooked. Drain, then rinse under cold water and toss with 1/2 tsp olive oil

Soften the veg & make the sauce

Reheat the large frying pan with 1 tbsp olive oil on high heat. Once hot, add the carrot, pepper and baby corn. Cook for 5-6 mins, until softening and golden. Season with salt and pepper
Meanwhile, in the jug, mix the tamarind, tamari, maple syrup, ginger & garlic paste and the juice from the halved lime. Season with a pinch of salt

Bring everything together

Add the cooked noodles to the pan, along with half the sauce and 2 tbsp water. Simmer for 30 secs, while tossing to coat the noodles in the sauce then remove from the heat
Pour in the remaining sauce and half the spring onion greens. Toss to coat and season to taste

Plate up

Serve the pad Thai into bowls, topped with the tofu. Sprinkle over the peanuts and remaining spring onion greens. Garnish with the remaining lime wedges