Vegan Pad Thai - in grams
Our vegan pad thai recipe written for UK kitchens - gram measurements, °C oven temperatures, and British ingredient names you'll actually find at Tesco, Sainsbury's, Waitrose or Ocado.
Cooking in the US instead?
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Ingredients - Serves 2
Prep 15 minutes · Cook 10 minutes
| 200 g | flat rice noodles |
| 200 g | firm tofu, pressed and cubed |
| 3 tbsp | rapeseed oil |
| 3 | garlic cloves, minced |
| 2 | shallots, thinly sliced |
| 100 g | beansprouts |
| 3 | spring onions, cut in batons |
| 3 tbsp | tamarind paste |
| 3 tbsp | soy sauce or tamari |
| 2 tbsp | maple syrup |
| 1 tbsp | rice vinegar |
| 1 tsp | chilli flakes, to taste |
| 40 g | salted peanuts, roughly chopped |
| 1 small bunch | coriander |
| 2 | limes, wedges, to serve |
Method
British cooking note
If your oven runs fan-assisted, drop the temperature by 20°C from the figure given. UK supermarket plant milks vary in fat content - Oatly Barista works particularly well for sauces.
Want to cook like this every week?
This recipe is from our free vegan recipe library. For step-by-step videos that teach you the technique behind dishes like this - knife skills, building flavour, sauces, doughs - explore our Cook Like A Pro course.
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