Vegan Pad Thai Noodle Soup

This tasty Vegan Pad Thai Noodle Soup is super quick and easy to make, and packed full of authentic Asian flavours.

Serves 2 people.

Recipe courtesy of @poorlondonvegan

Ingredients and Method


  • 1 Red Chilli, finely chopped
  • 2 Cloves of Garlic, finely chopped
  • 1 inch Piece of Ginger, finely chopped
  • 2 tbsp Tamarind Sauce
  • 1 tbsp Brown Sugar
  • 3 Carrots, chopped into matchstick sized pieces
  • 50g Beansprouts
  • 150g Rice Noodles
  • 1 Vegetable Stock Cube
  • 20g Peanuts
  • 3 Spring Onions
  • A small handful of Coriander
  • 1/2 Block of Tofu
  • 1 tsp Chilli Flakes
  • 1 tsp Oil


  1. Heat 1tsp of oil in a medium sized saucepan, and add the finely chopped ginger, garlic and chilli.
  2. After a few minutes, add the stock cube, 700ml of boiling water, tamarind sauce, brown sugar and the rice noodles.
  3. Leave to boil for 5 minutes.
  4. Whilst you wait, fry the tofu in a separate pan.
  5. After 5 minutes, add the carrot and beansprouts to your noodles and simmer on a low heat for a further 5 minutes.
  6. Transfer your noodles to a large bowl and top with the crispy tofu.
  7. Garnish with chopped peanuts, fresh coriander, sliced spring onions and chilli flakes.