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Vegan pad Thai

Vegan pad Thai


This plant-based pad Thai is packed with sweet, sour and spicy notes

  • Feeds 1 Feeds 1
  • Ready in 40 minutes

Each serving contains

  • Energy
    1307kj 311kcal
  • Fat
    Med 17%
  • Saturates
    Low 10%
  • Sugar
    Med 16%
  • Salt
    Med 30%

% of adult’s reference intake | Carbohydrates per serving : 36g


  • Juice of 1 lime, plus wedges to serve
  • 50ml reduced-salt soy sauce
  • 2 tbsp Co-op Fairtrade light brown soft sugar
  • 2 tsp sweet chilli sauce
  • 280g pack firm tofu
  • 1 tbsp Co-op toasted sesame oil
  • 2 garlic cloves, minced
  • 1 tbsp grated ginger
  • 270g pack Co-op Thai inspired butternut squash stir fry
  • 300g pad Thai ribbon noodles

To garnish
- 40g Co-op salted peanuts, roughly chopped - 2 spring onions, trimmed and finely sliced - 1 red chilli, deseeded and thinly sliced - 20g coriander leaves, roughly chopped


  1. Mix the lime juice, soy sauce, sugar and chilli sauce in a small bowl and set aside
  2. Drain the tofu, wrap it in kitchen paper and put it between two plates
  3. Weigh down the top plate with a tin and set aside for 15 mins
  4. Once pressed, unwrap the tofu and cut into 2cm cubes, then season with black pepper/chilli
  5. Add half the oil to a wok over a high heat
  6. Stir-fry the tofu for 4 mins, until golden all over
  7. Remove from the pan and set aside
  8. Add the remaining oil to the pan and cook the garlic and ginger for a minute
  9. Tip in the stir fry pack and cook for 4 mins
  10. Meanwhile, soak the noodles in boiling water for 2 mins, drain thoroughly then add to the stir-fried veg along with the tofu and sauce
  11. Cook and toss together for a few minutes, until the sauce has coated everything and the dish is piping hot
  12. Serve garnished with the peanuts, spring onion, chilli and coriander

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