Pad Thai with Tofu

 

Better than your favourite takeaway and made in just 25 minutes — this vegan pad thai is everything. Chewy rice noodles, crispy tofu, tangy tamarind sauce, and all those incredible toppings. Absolutely irresistible.

Servings: 4 | Prep: 15 mins | Cook: 15 mins | Total: 30 mins

Ingredients:

• 300g flat rice noodles
• 400g firm tofu, pressed and cubed
• 3 cups bean sprouts
• 4 spring onions, sliced
• 4 garlic cloves, minced
• 3 tbsp tamarind paste
• 3 tbsp soy sauce
• 2 tbsp maple syrup
• 2 tbsp lime juice
• 2 tbsp vegetable oil
• 1 cup roasted peanuts, roughly chopped
• 1 tsp chilli flakes
• 2 limes, cut into wedges
• 1 cup fresh coriander to garnish

Instructions:

1. Soak the rice noodles in warm water for 20 minutes until pliable but still firm. Drain and set aside.

2. Mix together tamarind paste, soy sauce, maple syrup, and lime juice in a small bowl to make your pad thai sauce. Taste it — it should be the perfect balance of sour, sweet, and salty.

3. Heat oil in a large wok over the highest heat possible. Add the tofu cubes and fry for 4-5 minutes without stirring until golden and crispy on all sides. Remove and set aside.

4. In the same wok, add garlic and stir fry for 30 seconds. Add the drained noodles and pour over the sauce. Toss everything rapidly for 2-3 minutes.

5. Add the crispy tofu back in along with bean sprouts and spring onions. Toss for 1 more minute.

6. Plate immediately and top generously with chopped peanuts, chilli flakes, fresh coriander, and lime wedges.

Nutritional Info (per serving): 

Calories: ~520 | Protein: 22g | Carbs: 68g | Fat: 18g | Fibre: 6g | Iron: 5mg

💡 Tip: High heat is absolutely essential for pad thai — the wok needs to be screaming hot to give you that authentic smoky "wok hei" flavour!

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