Chickapea Pad Thai

This recipe has been an absolute hit with our team and a popular at-home date night meal for Chickapea Founder Shelby Taylor. It takes a little longer than most of our recipes to prepare, but we promise it will be worth it!


Chickapea Pad Thai

  • Preparation time: 15 min
  • Cooking time:  1 hour 20 minutes
  • Serves: 4


  • 1 box of Chickapea Linguine
  • 1 block firm tofu, cubed (approx 450g)
  • 1/2 cup sesame oil for frying
  • ½ cup tamari or gluten-free soy sauce
  • ½ cup rice vinegar
  • 2 Tbsp brown sugar
  • 2 Tbsp tamarind paste
  • ½ cup gluten-free and vegan Worcestershire sauce (we recommend The Wizard’s Sauces Organic Vegetarian Worcestershire Sauce) 
  • 1 red hot chili pepper, seeded and chopped
  • 4  garlic cloves, minced
  • 6 spring onions, bottom root trimmed
  • 2 carrots, peeled and grated
  • 2 cups of bean sprouts
  • ½ cup chopped peanuts
  • 4 Tbsp cilantro, chopped
  • 1 lime, quartered
  • 1\8 tsp Salt


  1. Cut the tofu in small cubes and fry in sesame oil over medium heat for 3 minutes per side or until golden brown.
  2. Set tofu aside on paper towel.
  3. Mix the tamari, rice vinegar, brown sugar, Worcestershire sauce, tamarind paste, red hot chili, garlic and a pinch of salt in a medium saucepan. Bring the sauce to a light boil over medium-high heat, mixing continuously. Boil for 30 seconds then change the temperature to simmer until the sauce is reduced to a glaze, roughly 30-40 minutes.
  4. In a large pot, bring 16 cups of water with 1 tablespoon of salt to a boil. Cook Chickapea Linguine according to cooking instructions, until pasta is al dente. Drain and rinse the pasta and set aside.
  5. In a large pan, mix the pasta with the fried tofu cubes, veggies, reduced sauce, bean sprouts and 3/4 of the peanuts and cilantro. Sauté carefully without overcooking until heated through for roughly 4-5 minutes
  6. Garnish with remaining cilantro, peanuts, spring onion and lime slices.