Brooklyn Pad Thai
Prep time
Cook time
Total time
Adapted from Vegan with a Vengeance by Isa Chandra Moskowitz
Recipe type: Thai
Cuisine: Vegan
Serves: 2
  • 1 pack straight-to-wok rice noodles
  • For the sauce
  • 3 tbsp soy sauce
  • 3 tbsp sugar
  • 1 tbsp tomato puree
  • 1 tbsp sriracha
  • ⅛ cup rice wine vinegar
  • 1 tbsp lime juice
  • For the Pad Thai
  • 2 tbsp peanut oil
  • ½ block firm tofu, pressed and cubed
  • ½ red onion, sliced
  • 2 cloves garlic, crushed
  • ½ tbsp lemongrass
  • 2 large handfuls beansprouts
  • 4 spring onions, sliced
  • 1 red chilli, deseeded and sliced
  1. Mix together the ingredients for the sauce
  2. Heat 1 tbsp of the peanut oil in a wok and fry the tofu for about 5 minutes, until golden and crispy. Remove from the heat and set aside
  3. Heat the remaining peanut oil in the wok and fry the red onion for a couple of minutes
  4. Add the garlic and lemongrass and fry for another 30 seconds
  5. Add the sauce and the noodles and cook for 2 minutes, stirring constantly
  6. Add the beansprouts, spring onions, chilli and tofu and cook, stirring for another 30 seconds
Recipe by Planet Veggie at