Vegan Peanut Pad Thai
A meat-free supper on the fly! Make this delicious Pad Thai from start to finish in just 15 minutes. You can of course add extra nuts or tofu, chicken, prawns or a stir-fried egg for added protein.
Method
Based on 4 servings, adjust as needed.
Step 1
Place a wok or large frying pan onto a high heat and add the toasted sesame seed oil. Once hot, add the marinated tofu pieces and hard fry for 4-5 minutes until slightly caramelised. Add the sliced garlic, sliced spring onions, grated carrots, and flat noodles.
Step 2
Stir the noodles around in the vegetables for 30 seconds before pouring in the Pad Thai sauce, soy and tamarind. Once again, coat the noodles and vegetables well, this time in the sauce, for 2-3 minutes. Now squeeze in half the lime juice.
Step 3
Add the bean sprouts and mix, over the heat for a further 1 minute before serving between all your bowls. Garnish with the chopped peanuts and serve with the remaining unsqueezes lime, cut into quarters. If you like an extra kick, drizzle over some sriracha sauce, which is optional, but very yummy.
- Ingredients
- Based on 4 servings
-
1 tbsp Toasted Sesame Seed Oil 1x KTC Pressed Toasted Pure Sesame Oil 250ml -
2 Carrot, peeled and grated 2x Sainsbury’s Carrots Loose -
2 Limes, half juiced, half cut into wedges 2x Sainsbury's Limes -
100g Spring Onions, sliced into 2cm pieces 1x Sainsbury's Spring Onions Bunch 100g -
150g Bean Sprouts 1x Sainsbury's Beansprouts 300g -
160g Marinated Tofu 1x Cauldron Vegan Marinated Tofu Pieces 160g -
600g Flat Noodles 2x Sainsbury's Pad Thai Ribbon Noodles Quick To Cook 300g -
2 tbsp Soy Sauce 1x Sainsbury's Light Soy Sauce 150ml -
120g Pad Thai Sauce 1x Blue Dragon Fragrant Pad Thai Stir Fry Sauce 120g -
100g Peanuts, roughly chopped 1x Stamford Street Co. Salted Peanuts 200g -
2 tbsp Sriracha Sauce 1x Sainsbury's Sriracha Hot Sauce 300g -
1 tbsp Tamarind 1x Sainsbury's Tamarind Paste, Inspired to Cook 90g -
2 Garlic Cloves, peeled and sliced 1x Sainsbury's Garlic