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Vegan Pad Thai


Pad Thai

  • 12,5 oz noodles of choice 350g, or gluten-free rice noodles
  • 1 zucchini spiralized into noodles
  • 2 carrots spiralized into noodles
  • 1 red bell pepper finely sliced
  • 1/2 bunch of scallion sliced, or 1 onion
  • 3-4 garlic cloves minced
  • 10,5 oz mushrooms 300g, sliced
  • 7 oz firm tofu 200g, cut into cubes
  • 1/2 tsp turmeric optional
  • 2-3 tbsp soy sauce or tamari sauce
  • 2-3 tbsp peanut oil or other oil
  • 1 tsp chili flakes or to taste
Peanut sauce
  • 1/4 cup creamy peanut butter 60ml
  • 1/4 cup coconut milk 60ml, or other non-dairy milk
  • 1/4 cup soy sauce or Tamari, 60ml
  • 1-2 tbsp agave syrup or other sweetener
  • squeeze of fresh lime juice optional
  • a bit of water only if needed
To serve (optional)
  • 1/2 cup roasted peanuts crushed
  • fresh coriander to garnish
  • sesame to sprinkle

  1. Soak the noodles according to the packing instructions or cook until 'al dente'. Drain and set aside. Optionally, toss with a little oil to avoid sticking together.
  2. Cut the vegetables with a knife or spiralize them using a spiralizer (* as shown in the step-by-step pictures in the text).
  3. Drain the tofu well, then wrap in kitchen paper and squeeze out the remaining liquid. Then cut the tofu into cubes and marinate with turmeric.
  4. Heat the oil in a large skillet (or wok). Sauté the scallions and garlic, stirring constantly. Then transfer to a plate and set aside.
  5. Heat another tablespoon of oil in the same pan and fry the tofu from all sides until crispy. Then remove and set aside.
  6. Now fry the mushrooms for about 3-4 minutes. Add the crispy tofu, deglaze with soy sauce and stir until well combined and nicely browned.
  7. Add the prepared vegetables and sauté until slightly softened, but still crisp.
  8. In the meantime, mix all ingredients for the peanut sauce. (You can heat the peanut butter over a water bath until melted, making it easier to stir.)
  9. Add the cooked noodles, roasted scallions & garlic, chili flakes, and peanut sauce. Toss to combine and heat until warmed through, for about 2-3 minutes, stirring occasionally.
  10. Sprinkle coriander, chopped peanuts, and sesame over your Pad Thai, and serve with fresh limes, if desired.
  11. Enjoy!
  12. And then, visit for full instruction: https://biancazapatka.com/en/vegan-pad-thai/
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