Vegan pad Thai
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 200g flat rice noodles
- 2 limes1 juiced, 1 cut into wedges
- 1 tbsp tamarindpaste, or extra lime juice
- 2 tbsp sweet chilli sauceplus extra for serving
- 2 tbsp vegetable oilor sunflower oil
- 300g firm tofudrained, patted dry and cut into cubes
- 10 asparagus spearstrimmed and sliced on the diagonal
- 6 spring onionshalved and thinly sliced lengthways
- 300g bag beansprouts
- 3 garlic clovesfinely chopped
- handful each of corianderleaves and salted peanuts, to serve
Nutrition: per serving
- kcal321
- fat8g
- saturates1g
- carbs53g
- sugars8g
- fibre3g
- protein12g
- salt0.74glow
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.
