top of page

Vegan/Gluten-Free Pad Thai

40 minutes

3 Servings

In 2019 November, I was lucky enough to spend my holidays in Thailand with my family. Thailand is a country of rich flavors and colors. Everyone can find their way there. Thai cuisine is no exception to that description. One evening, for my father's birthday, we had a special workshop which was led by a local chef. I learned how to cook a couple of Thai dishes. One of them was Pad Thai. Traditionally, Pad Thai comes with shrimp, chicken, or beef. This time I am showing to you how to make a vegan version only with tofu.

Vegan/Gluten-Free Pad Thai
  • Facebook
  • Twitter
  • YouTube
  • Pinterest
  • Instagram
  • LinkedIn
  • Facebook
  • Twitter
  • YouTube
  • Pinterest
  • Instagram
  • LinkedIn


  • 400g Tofu

  • 2 Tbsp. tapioca/arrowroot or cornstarch powder

  • 240g Buckwheat or rice noodles

  • 2 Paprikas

  • 60 ml Soy sauce

  • 2 Tbsp. brown sugar

  • 2 Tbsp. sweet chili sauce

  • 2 Tbsp chopped peanuts

  • 1 Cup of bean sprouts

  • 2 Cloves of Garlic

  • Juice of 1 lime, plus lime wedges for serving

  • 1 Tbsp Coconut oil

  • 50 g Coriander

  • 1 or 2 Spring onion

  • 1 Chilli pepper (if you like a little bit of the kick in your dish)


  • Using a piece of clothing (I used simply a towel), wrap the tofu and try to drain out as much water as possible. Do it gently, so the tofu is not falling into pieces

  • Slice tofu into bite-size cubes, add the tapioca powder on top, and gently massage it in. Leave the tofu to rest for a moment in a separate bowl

  • Take a bowl, add around 1.5 liters of water. Set on medium-high heat and bring it to boil. Add noodles into the heating water and follow the instructions on the package on how to cook it. Usually, it is from 5 to 8 min at max. Afterward, rinse the noodles with cold water

  • Take a bowl and add lime juice. Take a garlic grinder and press the garlic into the bowl with lime juice. Add sweet chili sauce, brown sugar, soy sauce. Mix it all up with the spoon and set it aside

  • Slice paprika and chili pepper into thin slices. See the video above on how I did it

  • Chop coriander, spring onion, and nuts into small pieces. They will be used for decorations/toppings in the plate

  • Heat the cooking pan (I am using wok pan) on high, add coconut oil. Add pepper and chili, saute for 5 min and then remove it from the pan to the plate. Add tofu and bake it for 5 minutes until light golden/brown. Add noodles and sauce, toss to combine.

  • Eventually, add paprika and chili pepper back to the noodles and tofu. Add coriander and spring onion. Cock for 1 or 2 minutes.

  • Serve it in the plate, top it with bean sprouts and nuts.

  • Don't forget to make a picture tagging @practicalwellnesscom on your social media. Enjoy!


NOTES: Add herbs/spices according to your own taste if you feel like it

Check my video above to see how I have done it

Below is the equipment I used

bottom of page