First created in the 1930’s, Pad Thai is a staple in dish when it comes to Thai food, the dish was known for bringing people together. Literally translating to ‘Thai Style stir fried noodles’, this street food style dish is often found on the menu as its known to be loved by those visiting the country.

Giving it a twist, our Vegan Pad Thai is a delicious way to enjoy one of the most popular Thai dishes and take part in Veganuary! It's a staple that everyone adores, but why not swap real chicken for tofu this January?

At Chaophraya our Vegan Pad Thai is made with a combination of stir-fried rice noodles, vegetables, a choice of tofu or vegan chicken, as well as a flavourful sauce made with tamarind paste, garlic, and soy sauce.

Toppings such as crunchy crushed peanuts, fresh coriander and dried chilli flakes provide a perfect contrast in flavour and texture, making our Vegan Pad Thai crunchy, fiery, and zesty all in one.

To celebrate 30 years since Khun Kim started cooking her renowned Pad Thai recipe in Thailand, we got her vegan twist on the dish to share with you this Veganuary.

We are proud that we can adapt our Pad Thai recipe, which won an award for its delicious flavours in 1993 in Bangkok. Khun Kim’s original Pad Thai recipe is still proudly used across our restaurants today, with the Vegan option always available.

Scroll to view our recipe!

Follow this easy recipe for an easy, quick, vegan stir-fry dish!

Ingredients – Serves 1

  • 100 g Rice Noodles
  • 100 g Organic Tofu
  • 40 ml Rapeseed Oil
  • 5 g Chang Sweet Chop Turnip
  • 40 g Beansprouts
  • 5 g Red Onion
  • 30 g Carrots
  • 30 g Vegetable Stock
  • Half a lime
  • 10 g Crushed Chillies
  • 15 g Whole Peanuts
  • Handful of Coriander
  • 100 ml Pad Thai Sauce (we recommend this sauce to make it as easy as possible!)


  1. Soak your rice noodles in water for 3 hours or until soft. Drain them and keep aside in a container.
  2. Thinly slice the red onions. Julienne cut (slice into match sticks) carrots and spring onions. Wash your beansprouts.
  3. Cut the tofu into 1-inch dice and deep fry until golden and crispy on the outside and tender on the inside.
  4. Heat oil in a wok and fry the red onion slices and small diced tofu until fragrant. Add chopped turnip, rice noodles, and a little bit of veg stock to help cook the noodles faster. Then add the fried tofu and Pad Thai sauce and continue to stir fry util the noodles absorb the sauce and become soft. Add the rest of your ingredients and continue to stir fry until cooked.
  5. Remove from the heat to keep the vegetables crunchy, place on a plate and garnish with coriander.
  6. Serve with ground peanuts, crushed chilli and a slice of lime on the side.

Top tip: Use your toppings and don’t forget to squeeze your lime!

If you’d rather be shown in person and learn some more of our kitchen terminology - book one of our expert cooking classes here!

Team Chaophraya!