Vegan Pad Thai

Vegan Pad Thai

Recipe by


  • 1 bag bean sprouts
  • 1 bag rainbow mix
  • 4 green onions, finely sliced (white and green parts)
  • 200g organic extra-firm tofu, drained, very gently squeezed of excess moisture, and cubed
  • 1 small handful cilantro leaves, chopped, plus extra for serving
  • 2 tablespoons sesame seeds, preferably black, plus extra for serving
  • 4 small wedges of lime, for serving
  • Chopped peanuts, for servingSauce
  • ¼ cup lime juice
  • 1 tbs coconut aminos
  • 2 tablespoons tamari or other soy sauce
  • 2 tablespoons honey* 2 teaspoons grated fresh ginger
  • 1 pinch chilli flakes


  1. Combine all sauce ingredients in a bowl and whisk well to combine.
  2. Combine your tofu in a bowl and toss with enough sauce to lightly coat the cubes and 1 tbs of sesame seeds.
  3. Heat your pan on high for 2 mins, and once heated reduce to a medium heat.
  4. Sear tofu until browned.
  5. Add ½ of the bean sprouts and the sauce and heat through. Remove from heat and toss through the rainbow mix.
  6. To serve, top with extra bean sprouts, sesame seeds, coriander, green onions and extra peanuts!

For best results, we recommend using Circulon Innovatum pans.

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