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.
Tofu Pad Thai with Wide Brown Noodles & Peanut Sauce
Turn a classic Thai dish into a vegan delight. Sizzle peppers and baby corn with a winning peanut sauce with 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. Extra peanuts for sprinkling and crunch.
Ready in 20
High protein
6 plants
Low sat fat
Serving size
Ingredients
- 20g roasted peanuts (Peanuts, Nuts, Sesame)
- 200g wide brown rice noodles (brown rice flour (84%), water)
- 1 handful of fresh coriander
- 160g baby corn
- 2 spring onion
- 1 pepper
- 2 carrot
- 1 unwaxed lime
- 1 tbsp maple syrup (maple syrup(100%))
- 60g smooth peanut butter (Peanuts, Nuts) (Roasted Hi-Oleic PEANUTS (99.7%), Sea Salt)
- 3 tbsp tamari (Soya) (water, soybeans, salt, spirit vinegar)
- 560g tofu (Soya) (Tofu (Water, Soya Beans, Nigari))
Nutritional Information
Calories: 637
Protein: 33g
Carbs: 55g
Fat: 30g
Tofu Pad Thai with Wide Brown Noodles & Peanut Sauce
Turn a classic Thai dish into a vegan delight. Sizzle peppers and baby corn with a winning peanut sauce with 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. Extra peanuts for sprinkling and crunch.
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Cooking Instructions
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 2cm cubes
- Heat the large frying pan with 1 tbsp oil on medium-high heat. Once hot, add the tofu and cook for 8-10 mins, turning occasionally, until golden
- Toss in one-third of the tamari, cook for a further minute, then remove the tofu from the pan and set aside
Prep the veg & boil the noodles
- Meanwhile, peel the carrots into ribbons. Thinly slice the pepper and spring onions. Cut the baby corn into thirds. Roughly chop the coriander
- Add the noodles to the saucepan of boiling water, gently separate with a fork and simmer for 6-7 mins, until cooked. Drain, then rinse under cold water
Soften the veg & make the peanut sauce
- Reheat the large frying pan with 1 tbsp oil on medium-high heat. Once hot, add the carrot, pepper, baby corn and spring onion and cook for 3-4 mins, until softening. Season with salt and pepper
- Meanwhile, in the jug, mix the peanut butter with 50ml hot water until smooth, then stir in the remaining tamari, the maple syrup and the juice from the remaining lime
Bring everything together
- Add the cooked noodles, tofu and half the coriander to the frying pan. Pour over the peanut sauce and toss to combine. Add a splash of water if needed
Plate up
- Serve the tofu pad Thai into bowls. Top with the peanuts and remaining coriander
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