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Vegan Pad Thai

Pad Thai is made with rice noodles which is naturally gluten-free. It makes use of fresh crisp vegetables such as broccoli and peppers. Add a simple protein such as tofu and mushrooms to complete the food groups. Garnish with plenty of green onions and lemon wedges. 
Prep Time10 mins
Cook Time20 mins
Course: Main Course
Cuisine: Thai
Servings: 8


  • 16 oz Rice Noodles
  • 1 tsp Lemon zest
  • 14 oz Tofu extra firm
  • 1 cup Vegetables mixed - broccoli, carrots, peppers, mushrooms
  • 1 Onion chopped finely
  • 4 pods Garlic sliced
  • 1 tbsp Ginger grated
  • 1 Habanero sliced
  • 4 tbsps Sesame oil
  • 1 tbsp Rice vinegar
  • 1 tbsp Soy Sauce low sodium
  • 5 stalks Green onions sliced for garnish
  • 2 tbsps Peanuts crushed
  • 6 Lemon wedges


  • Cook the noodles as per package directions, while still warm add the lemon zest, toss and set aside 
  • Separately - Cut the tofu into 3 inch strips and air-fry them
  • Start a large stir-fry pan, add oil
  • Add the onions, garlic, ginger, habanero - stir
  • Add all the fresh vegetables and stir 
  • Add the noodles, tofu and mix, taking care not to break the noodles
  • Add the lemon wedges and toss 
  • Sprinkle green onions, peanuts and serve!