Fuel My Friday: Stef's Vegan Tofu Pad Thai

13 Nov 2020

November is World Vegan Month - so why not try your hand at making a delicious Tofu Pad Thai for this week's #FuelMyFriday?

British Para-Swimming Performance Nutritionist Stef Shreeve has been helping our athletes cook up some eye-catching meals throughout 2020, including taking part in the recent virtual Japanese cookalong. 

This time, Stef has provided a nutritious and entirely vegan recipe that can help you serve up a perfect post-training meal. 


  • 200g rice noodles
  • 2 tbsp olive oil
  • 200g block of firm tofu, cut into 2.5cm cubes
  • 1 green pepper, deseeded and thinly sliced
  • 1 red pepper, deseeded and thinly sliced
  • 2 carrots, spiralized or cut into thin stripes (use peeler for thin pieces and then cut into matchstick width)
  • 1 garlic clove, finely chopped (or 1 tsp of 'lazy garlic')
  • 3 tbsp soy sauce
  • 1 tbsp sweet chilli sauce
  • Juice of 1 lime
  • 50g salted peanuts, roughly chopped
  • Handful of fresh coriander, chopped


  1. Chop and prepare all ingredients before you start cooking. I like to separate mine into individual bowls for easy cooking later on.
  2. Cook the rice noodles according to the packet instructions. Drain and leave to one side. 
  3. Heat one tablespoon of oil in a wok or large frying pan over a high heat and fry off the tofu, turning gently, until it is golden all over. Set the tofu aside in a bowl once golden. 
  4. Heat the remaining oil. Fry off the peppers and carrots for a minute, then add the garlic, cooked noodles, soy and sweet chilli sauce, and cook for a further two minutes. 
  5. Add the tofu back in, as well as the sliced spring onions and lime juice. Heat it all through.
  6. Divide between your bowls and scatter over the peanuts and coriander. Enjoy!

Check out our ever-growing Fuel My Friday back catalogue over on the British Swimming Health Hub.