• Sauce:
  • 100g Tamarind block (not from concentrate)
  • 250g Warm water
  • 300g Raw Coconut Sugar
  • 50g Tamari
  • 20g Rice Vinegar
  • 10g Paprika
  • 1 tsp Pink Himalayan Salt
  • Vegan fish sauce:
  • 300g Tamari
  • 1 sheet of Nori Seaweed
  • 1/2 tsp salt
  • Tofu egg:
  • 200g Fresh Firm Tofu
  • 1/2 Tsp Turmeric powder
  • 1/2 Tsp Kalanamak Salt
  • 280g of dry Pad Thai noodles
  • 2 Tbsp olive oil for stir-fry
  • Handful of beansprouts
  • Bunch of chopped Chinese chives
  • 1 sliced shallot
  • 1 clove of sliced garlic
  • 250g mix veggies
  • 1 Tbsp crushed peanuts
  • 1 Tsp dry chilli flakes
  • 1 wedge of lime
  • Coriander to garnish


  1. In a bowl add the tamarind block with tepid water and mash with hand separating the pips and pushing it through a sieve.
  2. Now whisk the sugar, salt, paprika, tamari and vinegar with the tamarind.
  3. Blend Tamari Nori Seaweed and salt together to make 'fish sauce'.
  4. In a mixing bowl break up the firm tofu with hands and crumble. Then add turmeric, salt and mix.
  5. Soak the pad Thai noodles for 10-15 minutes in warm water.
  6. In a hot wok add oil, shallots, garlic, 'Tofu Egg' and veggies. Cook for a few minutes then add noodles, Pad Thai sauce, fish sauce and stir fry for a few more minutes.
  7. Finally, add in the beansprouts and chives for some extra crunch.
  8. Serve on a plate and garnish with crushed peanuts, dry chilli flakes, coriander and a wedge of lime.