Pad Kee Mao
with Tofu
The spicy Thai noodle classic! Sure to make your tastebuds tingle.
Cals 470 · Prot 32 · Carbs 62 · Fat 15
Vegan
Calorie Smart
Global Eats
30 min
The spicy Thai noodle classic! Sure to make your tastebuds tingle.
Cals 470 · Prot 32 · Carbs 62 · Fat 15
Vegan
Calorie Smart
Global Eats
Ingredients
Stir fry
Rice noodles
150 Grams
Broccoli
200 Grams
Red pepper
1 Piece
Lime
1 Piece
Vegetarian oyster sauce
9*
60 Grams
Chilli garlic sauce
40 Grams
White sugar
5 Grams
Rice vinegar
22 ML
Firm tofu
9*
300 Grams
Vegetable oil
2 Tbsp
Corn starch
20 Grams
Thai basil
15 Grams
Small red chilli
1 Piece
Allergens
*9 Soya
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | 1966 / 470 |
| Fats (g) | 14.6 |
| of which saturated (g) | 2 |
| Carbohydrates (g) | 62 |
| of which sugars (g) | 9.5 |
| Fibers (g) | 10.5 |
| Proteins (g) | 32.2 |
| Salt (g) | 1.6 |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Cook noodles
- Add the rice noodles to a large bowl and cover them with boiling water.
- Leave to soak for 7-9 min until tender.
- Drain and rinse with cold water.
Tip! Drizzle the cooked noodles with a small amount of oil, this will help prevent them sticking.
2 Prep
- Trim the broccoli florets, discarding the woody ends.
- Deseed and slice the red pepper into strips.
- Cut the lime into wedges.
- In a small bowl, combine the vegetarian oyster sauce, chilli garlic sauce, white sugar, rice vinegar and 2 Tbsp of water.
3 Prep tofu
- Drain, pat dry the tofu and chop it into bite-sized cubes.
- Place the tofu in a bowl and sprinkle the corn starch over each side.
4 Fry tofu
- Heat a large pan over a medium-high heat with a generous drizzle of oil.
- Once hot, add the tofu.
- Fry for 3-5 min, turning regularly until golden and crispy.
- Once cooked, transfer to a plate.
- Wipe and reserve the pan.
5 Stir-fry
- Pick the Thai basil.
- Return the pan and lower the heat to medium-high with another drizzle of oil.
- Fry the broccoli and pepper for 3-4 min until slightly softened.
- Add the noodles and stir-fry sauce.
- Toss to coat in the sauce.
- Add back the tofu and Thai basil.
- Fry it for 2 min.
6 Serve
- Meanwhile, deseed and finely slice the red chilli.
- Serve the Pad Kee Mao with Tofu .
- Finish with a squeeze of lime juice and garnish with the sliced chilli.
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