Vegetarian Pad Thai with Crispy Tofu
Tangy tamarind-lime pad Thai with golden tofu, crunchy bean sprouts and crushed peanuts — simple, bright and vegetarian.
This vegetarian pad Thai keeps the spirit of the street‑food original — tangy tamarind, soft noodles and crunchy peanuts — but swaps the usual fish sauce for vegetarian alternatives so everyone at the table can tuck in. It’s bright, a little sticky and faster than the takeaway.
Make it for a midweek supper when you want something more exciting than pasta; pressing the tofu and adding the bean sprouts late are the small touches that make it sing.
Ingredients
- 200 g dried rice noodles — follow packet for width preference
- 300 g firm tofu — pressed
- 45 ml vegetable oil — divided (about 3 tbsp)
- 3 garlic — cloves, crushed
- 1 brown onion — small, finely sliced
- 2 eggs — beaten
- 30 g tamarind paste
- 40 ml light soy sauce
- 30 ml vegetarian oyster sauce — mushroom-based
- 30 g light soft brown sugar
- 60 ml water — for the sauce
- 150 g bean sprouts
- 3 spring onions — trimmed and cut into 3 cm lengths
- 50 g roasted peanuts — roughly chopped
- 2 lime — cut into wedges
- 5 ml dried chilli flakes — adjust to taste
- 15 g fresh coriander — leaves roughly chopped
- 5 ml sesame oil — to finish
Equipment
- wok or large frying pan
- tofu press or heavy plate and kitchen paper
- tongs or wide spatula
Instructions
Drain the firm tofu, wrap in kitchen paper and press under a heavy plate or a tofu press for 15 minutes to remove excess moisture.
Place the dried rice noodles in a large heatproof bowl, pour just‑boiled water over to cover, cover the bowl and leave for 8 minutes or until pliable but still slightly firm (they will finish cooking in the pan).
Whisk the tamarind paste, light soy sauce, vegetarian oyster sauce, light soft brown sugar and 60 ml water in a small bowl until smooth and the sugar has dissolved.
Crumble the pressed tofu into bite‑sized pieces. Heat two-thirds of the vegetable oil (about 30 ml) in a large wok or frying pan over a high hob. Fry the tofu in a single layer, turning as needed, until golden and crisp, 6–8 minutes. Do it in batches if the pan is crowded.
Push the tofu to one side of the pan, add the remaining vegetable oil, then add the crushed garlic and sliced brown onion. Fry for 1–2 minutes until fragrant and the onion begins to soften.
Push the tofu, garlic and onion further to the side, pour in the beaten eggs and scramble quickly until just set, about 30–45 seconds. Break the cooked egg up and mix with the tofu.
Drain the soaked rice noodles, then add them to the pan. Pour over the prepared sauce and toss constantly for 2–3 minutes until the noodles are glossy and have absorbed the sauce — use tongs or a wide spatula and be gentle so the noodles don’t break.
Stir in most of the bean sprouts and spring onions with the dried chilli flakes for 20–30 seconds — you want them warmed but still crisp. Reserve a small handful of sprouts and spring onion for garnish.
Remove the pan from the heat. Stir in the sesame oil, roughly chopped roasted peanuts and most of the fresh coriander, saving a little coriander and peanuts for finishing.
Divide between plates, top with reserved bean sprouts, spring onion, extra crushed peanuts and coriander, and serve with lime wedges to squeeze over at the table.
Tips
- Press the tofu well — the drier it is the crispier it will fry. If short on time, cut the pressing to 10 minutes but pat very dry with kitchen paper.
- Soak the rice noodles until pliable but still slightly firm; they’ll finish cooking in the pan. Check them a minute early rather than over‑soak.
- Toast and roughly crush the peanuts yourself for better flavour and texture than pre‑ground nuts.
- If you prefer a more umami depth, add a splash of mushroom stock in the sauce before tossing.
- Leftovers keep in the fridge for 24 hours; refresh in a hot pan with a splash of water to loosen the noodles.
Substitutions
firm tofu → tempeh, cut into small cubes and fried until crisp
Noticeably differentvegetarian oyster sauce → extra 15 ml light soy sauce plus 1 tsp mushroom powder
Stays closeroasted peanuts → toasted cashews or toasted sunflower seeds (for nut‑free option)
Noticeably differentdried rice noodles → fresh rice noodles, use the same weight and reduce soak time to 1 minute
Stays close
Nutrition
Per serving · estimated
- 495
- Calories
- 15 g
- Protein
- 50 g
- Carbs
- 26 g
- Fat
- 4 g
- Fibre
- 9 g
- Sugar
- 800 mg
- Sodium
FAQ
Can I make this gluten‑free?
Use tamari or a gluten‑free soy sauce and ensure the vegetarian oyster sauce is gluten‑free (or omit it and add a little mushroom stock). Check all labels.
What can I use instead of tamarind paste?
Mix 1 tbsp lime juice with 1 tsp rice vinegar for a quick substitute — it’ll be a touch sharper and less fruity but still tangy.
How do I stop the noodles sticking together?
Drain them well after soaking and toss them into the hot pan in a single layer. High heat and constant gentle tossing help; a splash of reserved soaking liquid can loosen them if needed.
Can I omit the eggs?
Yes — omit or replace with an extra 100 g crumbled tofu added at step 6 for a fully egg‑free vegetarian version.
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