Vegan Pad Thai with Shan'shi rice noodles

Tradition meets vegan: Asian Pad Thai reinterpreted with Shan’shi rice noodles

Preparation time: less than 30 minutes

Ingredients for: 2 people


Shan'shi ingredients

Additional ingredients

  • 3 tbsp brown sugar
  • Tamarind paste sauce (made with 1 tbsp tamarind paste and 3 tbsp water)
  • 4 tbsp red onion (finely chopped)
  • 100 g tofu (diced)
  • 100 g fresh bean sprouts
  • 2 tbsp spring onions (chopped)
  • 2 tbsp coriander (chopped)
  • 2 tbsp peanuts (crushed)
  • 2 tsp chili powder
  • 1 lime

Pad Thai is a rice noodle dish known worldwide. In 2011, Pad Thai ranked No. 5 on CNN’s list of the 50 Best Dishes in the World. In Thailand, it is a common street food sold in many markets and small restaurants. There it’s usually served with eggs, shrimp or chicken, but this vegan version is delicious and leaves you wanting more.


Soak the rice noodles in lukewarm water for 10 minutes, then drain and set aside.

Prepare the tamarind sauce by adding 1 tbsp tamarind paste to 3 tbsp water.

Heat a medium wok, pour in the oil and immediately add the red onion. Fry for 2-3 minutes until golden brown. Add tamarind sauce, brown sugar and soy sauce and cook for another 2-3 minutes.

Add tofu and rice noodles and continue frying until noodles are soft and tender.

Serve on a large plate and garnish with chili powder, crushed peanuts, bean sprouts, chopped cilantro, scallions, lime slices and additional tamarind sauce.

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For an even more exotic result, serve this dish on a large banana leaf.

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