Make weeknight cooking something you look forward to with this vegan pad Thai recipe. It combines the flavours you love in the stir-fried noodle dish with the added earthy crunch from the bean sprouts
| Created by | Spinneys |
| Prep time | 20 minutes |
| Cook time | 35 minutes |
| Serves | 4 |
| Cuisine | Thai |
| Diet | Vegan |
| Preparation | Moderate |
| Calories | 594 |
| Fat | 25.7g |
| Saturates | 4.7g |
| Protein | 20.9g |
| Carbs | 76g |
| Sugars | 7.8g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPrepare your noodles by cooking them according to the package instructions. Toss them in 1 tsp sesame oil and set aside.
In a small bowl, mix together the rest of the sesame oil with the peanut butter, tamarind paste, 1 tbsp of tamari, maple syrup, Sriracha, lime juice and water. Mix well and set aside.
Add the olive oil to a large pan placed over medium heat.
Cube and toss the tofu in cornflour.
Once the oil is hot, add the tofu and fry until browned – add splashes of tamari as you go. Place the tofu aside and reduce the heat. Peel and finely grate the garlic and ginger. Roughly chop the onions and peel the carrots into ribbons.
In the same pan, sauté the garlic, ginger and onions until crispy, then add the noodles, tofu and half the sauce.
Stir through until creamy.
Stir in the carrot and bean sprouts.
Divide the pad Thai between 4 bowls and top with peanuts, coriander and a squeeze of lime.
