ingredients

the fresh ingredients

200g tofu

80g mangetout

1 red onion

120g whole beansprouts

chilli flakes

10g fresh chilli

ginger

garlic

200g rice noodles

120g pad thai stir fry sauce

2g pad thai garnish

tofu pad thai


a tofu twist on a thai classic. use our new pad thai stir fry sauce to create this fresh favourite for the whole fam

vg
v
serves
2
prep time
10 mins
cook time
10 mins

how to make tofu pad thai

ingredients

the fresh ingredients

200g tofu

80g mangetout

1 red onion

120g whole beansprouts

chilli flakes

10g fresh chilli

ginger

garlic

200g rice noodles

120g pad thai stir fry sauce

2g pad thai garnish

instructions


step one

make the pad thai

  1. place the rice noodles in a saucepan + cover with boiling water. leave for 5 minutes, or until the noodles are cooked, then drain + wash under cold running water. drizzle with a teaspoon of oil, toss + set aside

  2. heat a teaspoon of oil in a wok or wide-based pan over a high heat + add the tofu to brown evenly on each side

  3. add your chopped ginger, garlic + then all the vegetables, chilli slices + chilli flakes + stir-fry, ensuring the veg is starting to take on a nice colour

  4. reduce the heat, add the rice noodles + cook, then add the pad thai sauce + give everything a mix (being careful not to break the noodles)

  5. simmer to allow the sauce to reduce slightly so that it becomes sticky + coats the noodles

  6. serve the pad thai on plates garnished with coriander, mint, fried shallots, a lime wedge + nibbed peanuts