About Me

Here at Sensei Cooks I write about my adventures in the kitchen and sometimes in the dojo.

I have a love for cooking and want to explore all the possible facets of it. Leave no stone unturned so to speak.

I am Vegan and love all types of vegan cooking.

I love the process of cooking. Being in the moment. Sort of Zen and the Art of Cooking.

Contact Me

I'd love to hear from you! Click here to contact me.

Vegan Pad Thai

It has been a crazy summer and I have not been posting anything anywhere. A couple of weeks ago my vegetarian daughter announced she would like to take it to the next level and go vegan. Her reasons are health based. I fully support her decision, I just want to make sure I can give her healthy meals that provide all the essential minerals and vitamins etc. We have quite a few vegetarian cookbooks but none specifically Vegan. Off to Chapters (book store) and a chance to get yet another cookbook.
I decided on the Vegan Planet, just because I liked the name and hoped that global recipes would be more interesting for me too.
What a perfect choice. I have made many recipes so far and they were all fantastic. The Pad Thai, outlined below, was such a hit with the whole family they made me make it three days in a row. Use a Wok or large Skillet.

Pad Thai
Adapted from the Vegan Planet by Robin Robertson

4 tbsp peanut oil
300gm extra firm low-fat tofu, cut into 1/2" wide strips
5 tbsp soya sauce (organic if possible)
400 gm dried rice noodles (about 10mm wide)
2 large red bell pepper, seeded and cut into thin strips
8 scallions, chopped
5 cloves of garlic, minced (pressed)
2 plum tomatoes, peeled, seeded and chopped
4 tbsp golden brown sugar
4 tbsp rice vinegar (un-seasoned)
1 cup bean sprouts (for garnish)
1/2 cup dry-roasted, unsalted peanuts, chopped (for garnish)

  1. Heat 2 tbsp of the oil over med-high heat in a large skillet and fry the tofu until light brown (10 minutes).
  2. Add 2 tbsp soya sauce and coat for a couple of minutes.
  3. Remove from the skillet and reserve.
  4. Meanwhile boil water and cook the noodles as per the package instructions, drain and reserve.
  5. Add the remaining oil to the skillet over med-high heat.
  6. Add the bell pepper, scallions and garlic. Stir-fry for until soft.
  7. Add the tomato, brown sugar, rice vinegar and remaining 3 tbsp soya sauce. Cook for 3-5 minutes.
  8. Add the cooked noodles, tofu and toss gently to combine and heat. (5 minutes).
  9. Place on serving plates/bowls, add some bean sprouts and peanuts and serve.


Print Friendly

3 comments to Vegan Pad Thai

  • I am very happy to see you posting again! The pad thai sounds awesome as well. Vegan eh?…….


  • Ward

    Yes, I am taking the 21 day Vegan Challenge one of my student’s mothers told me about. SO far so good. The “Vegan Planet” is a MUST have for all food lovers out there, vegan or not.
    I have made 6 or 7 dishes so far and all have been huge favourites. I just hope I can post them. I usually forget pictures and then I think oh well, next time…..


  • Thanks so much for this. This might sound a little strange, but I spent the first couple of years of my teenage lifein Sicily, then travelled all over the world. Now I’m living in Australia, with my Chinese wife, and son we had whilst living inJapan! Truly international, eh? Anyway, I’ve been trying to rediscover the smells and tastes of my youth with some authentic Italian recipes like these, best I’ve found so far! Thanks again, I’ll see if I can add the feed to my google reader tonight, though my son usually does that for me!


Leave a Reply

You can use these HTML tags

<a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>




Archived Recipes