Vegan pad Thai

Name: Vegan pad Thai
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Cuisine: Thai
Ingredients: 200g flat rice noodles; 2 limes 1 juiced, 1 cut into wedges; 1 tbsp tamarind paste, or extra lime juice; 2 tbsp sweet chilli sauce plus extra for serving; 2 tbsp vegetable oil or sunflower oil; 300g firm tofu drained, patted dry and cut into cubes; 10 asparagus spears trimmed and sliced on the diagonal; 6 spring onions halved and thinly sliced lengthways; 300g bag beansprouts; 3 garlic cloves finely chopped; handful each of coriander leaves and salted peanuts, to serve

Good Food team

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Serves 4

Easy

Prep: 15 mins

Cook: 15 mins

A star rating of 4.3 out of 5.12 ratingsRate

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An easy, vegan alternative to classic pad Thai, this version combines tofu and asparagus with crispy beansprouts, onions, rice noodles and a zingy sauce. Serve with peanuts, coriander and lime wedges

Healthy

Vegan

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

200g flat rice noodles
2 limes

1 juiced, 1 cut into wedges
1 tbsp tamarind

paste, or extra lime juice
2 tbsp sweet chilli sauce

plus extra for serving
2 tbsp vegetable oil

or sunflower oil
300g firm tofu

drained, patted dry and cut into cubes
10 asparagus spears

trimmed and sliced on the diagonal
6 spring onions

halved and thinly sliced lengthways
300g bag beansprouts
3 garlic cloves

finely chopped
handful each of coriander

leaves and salted peanuts, to serve

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Nutrition: per serving

kcal321
fat8g
saturates1g
carbs53g
sugars8g
fibre3g
protein12g
salt0.74g

low

Method

step 1

Cook the noodles following pack instructions. Mix the lime juice, tamarind and chilli sauce in a small bowl. Set aside.
step 2

Heat 1 tbsp oil in a non-stick frying pan or wok and fry the tofu for 5-8 mins until golden all over. Set aside.
step 3

Add the remaining oil and stir-fry the asparagus until tender. Tip in the spring onions, beansprouts and garlic. Cook for 2 mins more. Stir in the drained noodles, sauce and some salt. Mix in the tofu and heat through. Serve with coriander, salted peanuts and lime wedges.

Recipe from Good Food magazine, May 2011

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A star rating of 4.3 out of 5.12 ratings

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