Super Easy Pad Thai

This pad thai recipe cuts a few corners, but tastes pretty close to real pad thai (in my opinion). Give it a go and let me know what you think Lucy's food journal:


  • some flat dried rice noodles
  • 100g/3.5oz tofu per person
  • cornflour to dust the tofu in
  • vegetable oil for frying in (I used peanut oil)
  • a handful of green Asian vegetables, e.g. Chinese broccoli or bok choy
  • some spring onion (scallion) (cut into 1cm (1/2 inch) pieces)
  • a small handful of roasted, salted peanuts
  • fresh herbs to garnish (e.g. coriander or garlic chives)


1. Soak some flat rice noodles in hot water until soft. When they’re soft, you can drain them, rinse them with cold water, and then add a little oil to stop them sticking together

2. Cut 100g/3.5oz tofu (per person) into cubes and dust with cornflour. Add a small amount of oil to your wok and fry over medium heat until golden-brown. Set aside in a bowl
3. Take your wok off the heat (you can turn the heat off if you like) and give it a quick rinse out. Add the ingredients for the sauce to the bottom of the wok (not on the heat) and stir with a wooden spoon until combined. Add to low heat and stir until it’s beginning to thicken.

Ingredients for the sauce (makes 1 serve, just double for 2 serves):

  • 1 teaspoon (5mL) sugar (you can use palm sugar if you like)
  • 2 teaspoons (10mL) tamari (wheat-free soy sauce)
  • 1 tablespoon (20mL) water
  • 1/2 teaspoon arrowroot powder (or cornflour)
  • 1 teaspoon of tamarind paste
  • squeeze of lime juice
  •  1/2 teaspoon sesame oil
  • 1 teaspoon vegetable oil (I used peanut oil)
    you could add a chopped red birdseye chilli here if you like things spicy

4. Add the noodles, your green vegetables and the spring onion (scallion) to the wok and fry over medium heat for a minute or so (until the vegetables are just cooked). Toss the tofu through.

5. Serve in a bowl and top with the peanuts, a wedge of lime, chilli flakes and fresh herbs.

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DinnerAsianGluten Free

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