Vegan Pad Thai - The Buddhist Chef

  1. Homepage
  2. Main Course
  3. Vegan Pad Thai

Vegan Pad Thai





I discovered this Vegan Pad Thai in Bangkok where I was attending cooking lessons in a very nice vegetarian restaurant. I fell in love with this easy Pad Thai recipe and adapted it for everybody to be able to cook it at home. I hope you’ll like it!


1 cup firm tofu diced
1/4 cup corn starch
2 French shallots, minced
2 green onions, thinly sliced
2 tsp chopped garlic
2 medium carrots julienned or grated
1 diced tomato
4 tbsp soy sauce
4 tbsp cane sugar (or brown sugar)
1 teaspoon chili paste or dried chili to taste
4 cups rehydrated rice noodles
2 cups bean sprouts
1/2 cup crushed peanuts
2 tablespoons rice vinegar
1/4 cup oil
salt and pepper to taste


Soak rice noodles in hot water until it is fully hydrated.
Coat the tofu in corn starch. Fry tofu in oil until browned. Set aside.
Sauté the shallots, green onions, garlic, carrots and diced tomatoes in oil for 5 minutes.
Add the soy sauce, cane sugar and chili paste.
Add the rice noodles, bean sprouts, fried tofu, crushed peanuts and rice vinegar. Continue cooking for 3 minutes and serve.