Ingredients
- Pad Thai rice noodles 225g
- Sesame oil 2 tsp
- SpinneysFOOD Peanut Butter 90g
- Tamarind paste 1 tbsp
- Tamari 3 tbsp
- Sriracha 1½ tbsp
- Lime 1
- SpinneysFOOD Bottled Drinking Water 80ml
- SpinneysFOOD Mediterranean Extra Virgin Olive Oil 1 tbsp
- Corn flour 2 tbsp
- Firm tofu 350g
- Garlic clove 1
- Ginger 5 cm piece
- Medium white onions 2
- Medium carrot 1
- Bean sprouts 100g
- Peanuts, roasted 4 tbsp
- SpinneysFOOD Fresh Coriander A handful
Nutrition (Per serving)
- 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."
Vegan pad Thai with bean sprouts
Thai 20 Mins Prep · 35 Mins Cook
- Prepare 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.