Vegan pad Thai
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
Thai red curry with quick pickled cucumber
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 2 tsp vegetable oil
- 1 shallotfinely chopped
- 4 tbsp vegan Thai red curry paste
- 400ml Alpro coconut drinkunsweetened
- 400ml vegan vegetable stock
- 300g butternut squashcut into 2cm cubes
- 150g baby potatoeshalved
- 150g green beanstrimmed
- 60g baby spinach leaves
- 100g shelled edamame beans
- 1 tbsp low sodium soy sauceor tamari
- 2 limesjuiced
- corianderor Thai basil leaves, to serve (optional)
- cooked brown riceto serve
For the pickled cucumber
- 1 large cucumber
- 4 tbsp rice vinegar
- pinch of chilli flakes
Nutrition: per serving
- kcal251
- fat9glow
- saturates1g
- carbs30g
- sugars17g
- fibre9g
- protein9g
- salt1.5g
Method
step 1
To make the pickled cucumber, split the cucumber in half, remove the core with a teaspoon and discard. Cut the cucumber halves into thin semi-circles, then toss in a bowl with the vinegar, chilli and a pinch of salt. Leave to pickle while you make the curry.
step 2
Heat the oil in a deep frying pan over a medium heat. Add the shallot and fry for 5 mins until soft, then stir in the curry paste and cook for 2-3 mins until fragrant. Tip in the coconut milk and stock and bring to a simmer.
step 3
Add the squash and potatoes and cook uncovered for 20 mins until the potatoes are tender and the sauce has reduced and thickened slightly.
step 4
Stir in the green beans, spinach and edamame and cook for 4 mins more until tender. Season with the soy and lime juice and sprinkle over the coriander or Thai basil, if using. Serve in bowls over the rice with the pickled cucumber alongside.
