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.
Vegan Tofu Pad Thai with Brown Rice Noodles & Rainbow Veg
Turn a cult classic Thai dish into a vegan delight. Sizzle peppers and pak choi with a winning sauce of tamarind, tamari and maple syrup. Toss through brown rice noodles to soak up the flavour. Crispy golden tofu for protein. Lashings of lime for zing. Peanuts for sprinkling and crunch.
Ready in 20
High protein
7 plants
Low sat fat
Serving size
Ingredients
- 40g sugar snap peas
- 2 tbsp tamari (Soya) (water, soybeans, salt, spirit vinegar)
- 2 spring onion
- 2 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 100g brown rice noodles (Brown Rice Flour, Water)
- 2 tsp tamarind paste (tamarind paste, spirit vinegar, water, salt)
- 10g roasted peanuts (Peanuts, Nuts, Sesame)
- 1 pak choi
- 1 pepper
- 1 unwaxed lime
- 2 tsp maple syrup (maple syrup(100%))
- 280g tofu (Soya) (Tofu (Water, Soya Beans, Nigari))
Nutritional Information
Calories: 594
Protein: 32g
Carbs: 53g
Fat: 28g
Ingredients
- 40g sugar snap peas (use half)
- 100g brown rice noodles (use half) (Brown Rice Flour, Water)
- 2 tbsp tamari (use half) (Soya) (water, soybeans, salt, spirit vinegar)
- 2 tsp ginger & garlic paste (use half) (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 2 tsp tamarind paste (use half) (tamarind paste, spirit vinegar, water, salt)
- 1 pepper (use half)
- 1 pak choi (use half)
- 10g roasted peanuts (use half) (Peanuts, Nuts, Sesame)
- 280g tofu (use half) (Soya) (Tofu (Water, Soya Beans, Nigari))
- 1 unwaxed lime (use half)
- 2 tsp maple syrup (use half) (maple syrup(100%))
- 2 spring onion
Nutritional Information
Calories: 598
Protein: 33g
Carbs: 53g
Fat: 28g
Vegan Tofu Pad Thai with Brown Rice Noodles & Rainbow Veg
Turn a cult classic Thai dish into a vegan delight. Sizzle peppers and pak choi with a winning sauce of tamarind, tamari and maple syrup. Toss through brown rice noodles to soak up the flavour. Crispy golden tofu for protein. Lashings of lime for zing. Peanuts for sprinkling and crunch.
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Cooking Instructions
Before you start
- Pull out a large frying pan, a medium saucepan, a small bowl & a sieve
Tofu time
- 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 6 mins, turning occasionally, until golden. Add half the tamari and simmer for a further 2 mins. Season to taste. Remove from the pan and set aside
Do the prep
- Meanwhile, cut 1 spring onion into 2cm pieces, then thinly slice the other. Thinly slice the pepper. Trim the pak choi and cut into bite-sized pieces. Cut the lime in half. Roughly chop the peanuts
- In the small bowl, mix together the remaining tamari, the tamarind, maple syrup and juice from half the lime. Add 1 tsp oil and 1 tbsp hot water (1/2 tbsp for 1 person). Stir well to combine
Soften the veg
- Reheat the pan with 1 tsp oil on medium-high heat. Once hot, add the pepper, pak choi and spring onion pieces. Cook for 4-5 mins, until softening
- Add the ginger & garlic paste and cook for 1 min. Season with salt and pepper to taste
Boil the noodles
- Bring the medium saucepan with salted water to a boil
- Add the noodles, gently separate with a fork, and boil for 3-4 mins, until cooked. Drain, then rinse under cold water
Finish & plate up
- Add the cooked noodles and tofu to the veg pan. Pour over the tamarind sauce and toss to coat.
- Share the tofu pad Thai between bowls. Sprinkle with the chopped peanuts and the remaining spring onion. Garnish with the remaining lime, cut into wedges
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