Vegan Pad Thai

Vegan Pad Thai

Total: 30 min. | Active: 20 min.
Nutritional value / people: 459 kcal
, Fat: 14 g
, Carbohydrate: 72 g
, Protein: 15 g

Pad Thai is a quick and easy meal that can be ready in under 30 minutes. The spicy citrus sauce gives it a delicious flavour. Pad Thai is perfect for weekends when you want a healthy, satisfying meal without having to spend all your time in the kitchen. The additional topping of peanuts, spring onions and coriander will give your Pad Thai a fresh and colourful vibe as well as added flavour.


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Tofu & rice noodles

250 g tofu, plain, broken into pieces
1 tbsp oil for frying
250 g rice noodles
water, boiling


1 tbsp oil for frying
4 garlic cloves, pressed
1 red pepper, cut into strips
1 carrot, cut into strips
3 spring onions incl. green parts, cut into rings, greens set aside


1 ½ dl vegetable bouillon
3 tbsp maple syrup
2 tbsp soy sauce
1 tbsp hot chilli sauce (e.g. Sriracha)
½ lime, use only the juice
1 tbsp Maizena cornflour
3 tbsp water, cold

To serve

½ lime, cut into wedges
1 tbsp salted, roasted peanut, coarsely chopped
a little coriander, torn
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How it's done

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Tofu & rice noodles

Fry the tofu in hot oil in a wok or frying pan, transfer to a bowl, set aside. Place the rice noodles in a bowl and pour the boiling water over the top, cover and leave to absorb for approx. 10 mins., drain, set aside.


Heat the oil in a wok or frying pan, stir fry the spring onions for approx. 1 min., add the garlic and cook for approx. 1 min., add the pepper and carrot, cook for a further 2 mins.


Add the stock to the vegetables along with all the other ingredients up to and including the lime juice, bring to the boil. Stir the cornflour into the water, add to the pan, bring to the boil, simmer for several minutes. Add the reserved tofu, rice noodles and half of the onion greens.

To serve

Serve the Pad Thai in bowls, garnish with the rest of the spring onions, lime wedges, peanuts and coriander.

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