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+ servings
noodles and vegetables pad thai style served on a leaf shaped green plate, topped with cashews, lime wedges and cilantro leaves
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5 from 4 votes

Vegan Pad Thai with Cashews

An easy and delicious vegan version of the delicious Pad Thai, made with soya chunks, cashews and a bunch of simple ingredients, all seasoned with a tasty plant based sauce.
Prep Time30 mins
Cook Time20 mins
Total Time50 mins
Servings: 2 people
Calories: 672kcal
Author: Adriana Z.


  • 125 g Tofu firm or extra firm; 1/2 cup
  • 100 g Flat Rice Noodles 4oz
  • 100 g Bean Sprouts 1 cup
  • 50 g Mangetout 1/2 cup
  • 30 g Soya Chucks 1/3 cup
  • 30 g Cashews 1/4 cup
  • 1 small Onion
  • 2 Garlic Cloves
  • 2 tbsp Vegetable Oil
  • 250 ml Water + more to cook noodles or Vegetable Broth; 1 cup
  • 1 tbsp Soy Sauce
  • 1 tsp Vegetable Stock Powder omit if using vegetable broth
  • 1 Lime
  • Fresh Coriander Springs
  • 1/2 tsp Salt

...for the sauce...

...for the vegan egg...


  • Place the soya chunks into a glass bowl, add the vegetable stock powder (omit if using vegetable broth), the soy sauce and hot water (or vegetable broth). Leave to soak for 15 to 20 minutes.
  • In the meantime we can roughly crumble and toast the cashew nut on a hot skillet for 30 seconds/1 minute. Set aside.
  • Press the tofu if needed for 15 minutes. Then cut into thick sticks.
  • Make the sauce by combining all the ingredients into a glass.
  • Prepare the vegan egg mixture by combining in a bowl dry ingredients first, then the vegetable oil and the water, a bit at a time until you end up with a runny batter.
  • Add some vegetable oil in a pan (1/2 tbsp), heat it for a few seconds, then pour the "egg" batter. Break the batter with a spatula as if you're making scrambled eggs, and cook the batter until golden brown and fluffy. Set this aside as well.
  • Drain and gently press the soy chunks in order to remore the extra water. Add to a hot pan with 1/2 a tablespoon of vegetable oil, and fry the soya chunks on medium/high heat for 3 to 5 minutes. Set aside in a bowl.
  • In the same wok add the remaining vegetable oil, the onions (chopped), the garlic (grated or finely chopped) and the chili pepper (chopped). Give all a little stir, then add the tofu sticks and stir fry until the tofu turns golden and crispy.
  • Add sautéed soya chunks, bean sprouts and mangetouts and cook for 5 minutes or for longer if you prefer. 
  • Cook the noodles in abundant boiling water according to the package instructions.
  • Drain the noodles and add them to the veggie mixture along with the fried "egg".
  • Pour over the sauce, mix well and cook together for another 5 minutes or so.
  • Adjust the taste with some salt to taste.
  • Finally sprinkle the toasted cashew nuts and serve immediately with coriander (cilantro) leaves and fresh lime wedges.


Calories: 672kcal | Carbohydrates: 93g | Protein: 22g | Fat: 26g | Saturated Fat: 14g | Potassium: 581mg | Fiber: 8g | Sugar: 27g | Vitamin A: 272IU | Vitamin C: 37mg | Calcium: 163mg | Iron: 6mg