Veggie Pad Thai

I fell in love with Wagamama’s Yasai Pad Thai a couple of years ago only to discover that most Pad Thai’s are made with a fish sauce so even if the restaurant is using tofu or veggies, it’s likely that it still isn’t vegetarian friendly. So I embarked on a mission to make my own tasty pad thai that is completely vegetarian. Like I said, I’ve had a few failed attempts at making a Pad Thai (too stodgy or too eggy) but this is AMAZING. It’s super tasty, pretty healthy and, because it is a stir fry, it’s quick and easy to make. I had added as many vegetables as I could pack in to keep it a healthy dinner option for during the week.
This recipe serves about four people and like my Satay recipe, it combines some of my favourite flavours in one dish: peanut, coriander, lime, chilli. I have included an option for both Quorn chicken and Tofu in this recipe to suit your preferences or to suit whatever is most easily accessible to you. I always have Quorn chicken pieces in my freezer so I tend to use these for cooking unless I go out of my way to buy some tofu. If you’re using the firm tofu, remember to squeeze out any excess moisture by wrapping in a clean kitchen towel and pressing down on it.

300g Quorn Chicken Pieces/400g Pressed Firm Tofu (cut into large bites)
One Nest of Rice Noodles Per Person
Sesame Oil (you can use vegetable oil if you don’t have any)
1 Red Onion (thinly sliced)
1 Leek (thinly sliced)
3 Garlic Cloves (finely chopped/minced)
2 Fresh Red Chillies (deseeded and finely chopped)
100g Bean Sprouts
4tbsp Dark Soy Sauce
1tbsp Sweet Chilli Sauce
2tsp Brown Sugar
1 Lime
2 Large Eggs
Handful of Fresh Coriander (roughly chopped for garnish)
4 Spring Onions (roughly chopped for garnish)
25g Dry Roasted Peanuts (roughly bashed for garnish)
Optional: Another lime cut into wedges for garnish


  1. In a small bowl, beat the two eggs.
  2. In a separate bowl, mix together the soy sauce, sweet chilli sauce, brown sugar and juice of the lime. Set aside.
  3. In a large frying pan or wok, fry Quorn/tofu pieces in a splash of sesame oil for 3-4 minutes. Add the sliced red onion and leek for 2 minutes. Add garlic, chilli and bean sprouts and stir fry for 2 minutes more.
  4. Pour in the sauce mixture and combine well. Stir fry continuously while you cook your noodles.
  5. Cook your rice noodles according to pack instructions. This will usually take 3-4 minutes. Drain and rinse with cold water.
  6. Add the noodles to the wok. Toss for a couple more minutes to combine all of the ingredients.
  7. Slowly and evenly pour over the beaten eggs and let them set for 1-2 minutes before stirring briefly until the egg is cooked. Add half of the spring onions, coriander and peanuts and stir through.
  8. Serve in separate bowls and top with the remaining garnish. Enjoy!

If you have a go at making my vegetarian pad thai, let me know what you think and send me your photos.

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