Recipe: Tofu Pad Thai

Noodles in a sweet yet spicy peanut sauce, what’s not to love?! I have used tofu to make this plant-based, but it could also be exchanged for chicken. I also used lentil noodles for some added protein, although any fresh noodles will work perfectly. Dried noodles can also work if rehydrated, cooked first and then added once cooked and drained..

This recipe serves two, however just halve or double the quantities to suit your requirements. Although there is quite a long ingredients list, you will want to make this flavoursome dish again and again, so you will get good use from them!

Ingredients

2 garlic cloves crushed or minced  

1 red chilli (finely chopped or ground, deseeded)

2 spring onions (chopped)

1 tbsp sesame oil

280g plain tofu (cubed into small bitesize pieces)

150g bean sprouts

275g fresh noodles

2 medium carrots (ribboned with vegetable peeler)

Fresh coriander

Half a lime

Optional topping ideas: Sesame seeds, more lime or coriander, sliced chilli or spring onions, 1 tbsp crushed peanuts

For the sauce: 

1 ½ tsp tamarind paste

1 ½ tsp fish sauce 

1 tsp rice vinegar 

3 tbsp soy sauce/tamari

2 tbsp runny honey 

2 tbsp peanut butter (ideally use a squeezable one or a smooth one)

Method

1. Mix all of the sauce ingredients together until well combined and leave to one side.

2. Cook the garlic, chilli and spring onions for two minutes in the sesame oil.

3. Add the cubed tofu, mix well and fry on a medium heat for 8 or so minutes, until golden on the edges

4. Then add the beansprouts and carrots with 2 tbsp of the sauce and stir fry for another 2 minutes.

5. Add the noodles, squeeze in half a lime and pour in the rest of the sauce, toss together coating all the noodles and vegetables in the sauce, and continue to stir-fry on a medium heat for five minutes. 

6. Finally remove from the heat and stir in the coriander

7. Add any additional optional toppings to garnish and enjoy!