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Vegan pad Thai (ve)


Try this Thai classic that's a treat for the taste buds and packed full of plant-based goodness.


  • Juice of 1 lime, plus wedges to serve
  • 50ml reduced-salt soy sauce
  • 2 tbsp Co-op Fairtrade light brown soft sugar
  • 2 tsp sweet chilli sauce
  • 280g pack firm tofu
  • 1 tbsp Co-op toasted sesame oil
  • 2 garlic cloves, minced
  • 1 tbsp grated ginger
  • 270g pack Co-op Thai inspired butternut squash stir fry
  • 300g pad Thai ribbon noodles

To garnish

  • 40g Co-op salted peanuts, roughly chopped
  • 2 spring onions, trimmed and finely sliced
  • 1 red chilli, deseeded and thinly sliced
  • 20g coriander leaves, roughly chopped


      1. Mix the lime juice, soy sauce, sugar and chilli sauce in a small bowl and set aside
      2. Drain the tofu, wrap it in kitchen paper and put it between two plates
      3. Weigh down the top plate with a tin and set aside for 15 mins
      4. Once pressed, unwrap the tofu and cut into 2cm cubes, then season with black pepper/chilli
      5. Add half the oil to a wok over a high heat
      6. Stir-fry the tofu for 4 mins, until golden all over
      7. Remove from the pan and set aside
      8. Add the remaining oil to the pan and cook the garlic and ginger for a minute
      9. Tip in the stir fry pack and cook for 4 mins
      10. Meanwhile, soak the noodles in boiling water for 2 mins, drain thoroughly then add to the stir-fried veg along with the tofu and sauce
      11. Cook and toss together for a few minutes, until the sauce has coated everything and the dish is piping hot
      12. Serve garnished with the peanuts, spring onion, chilli and coriander