Lunch · Thai

Vegan pad thai

Name: Vegan pad thai
Total time: 20 min
Yield: 2 servings
Cuisine: Thai
Ingredients: 180 g flat rice noodles; 200 g firm tofu, cubed; Sauce: 3 tbsp tamarind paste, 2 tbsp soy sauce, 2 tbsp jaggery or brown sugar, 1 tbsp lime juice; 3 garlic cloves, chopped; 1 cup bean sprouts; 3 spring onions, chopped; 1/4 cup roasted peanuts, chopped; 2 tbsp oil, chilli flakes, lime wedges, coriander

Sweet-sour-salty rice noodles with tofu, peanuts and lime - one wok, 20 minutes.

20 min Serves 2Contains: nuts, soy

Method

1
Soak rice noodles in hot water for 8 minutes till just pliable. Drain.
2
Whisk sauce ingredients.
3
Heat oil in a wok. Sear tofu till golden on all sides. Push aside.
4
Add garlic, cook 30 sec. Add noodles and sauce. Toss over high heat 2 minutes till coated and glossy.
5
Fold in bean sprouts and spring onion. Off heat, top with peanuts, coriander, chilli flakes and lime.

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