Tofu Pad Thai

Name: Tofu Pad Thai with Roasted Peanuts
Total time: 35 min
Yield: 2, 3 or 4 people
Ingredients: 100 Grams of Snow peas; 3 Piece of Garlic cloves; 1 Piece of Carrot; 100 Grams of Rice noodles; 1 Tbsp of Vegetable oil; 1 Tsp of Salt; 50 Grams of Bean sprouts; 40 Grams of Salted peanuts; 15 Grams of Fresh coriander; 2 Grams of Chilli flakes; 30 ML of Soy sauce; 15 ML of Sweet soy sauce; 15 Grams of Tamarind paste; 15 ML of Sesame oil; 10 Grams of Brown sugar; 1 Piece of Lime; 300 Grams of Firm tofu; 4 Grams of Nutritional yeast; 2 Grams of Black salt; 2 Grams of Garlic powder; 2 Grams of Turmeric powder; 1 Tbsp of Vegetable oil

with Roasted Peanuts

This vegan version of the Thai classic uses tofu instead of eggs!

461 Reviews

Cals 615 · Prot 39 · Carbs 56 · Fat 31

Vegan

Global Eats

35 min

This vegan version of the Thai classic uses tofu instead of eggs!

461 Reviews

Cals 615 · Prot 39 · Carbs 56 · Fat 31

Vegan

Global Eats

Ingredients

Pad Thai

Snow peas

100 Grams

Garlic cloves

3 Piece

Carrot

1 Piece

Rice noodles

100 Grams

Vegetable oil

1 Tbsp

Salt

0.5 Tsp

Bean sprouts

50 Grams

Salted peanuts 1*

40 Grams

Fresh coriander

15 Grams

Sauce

Chilli flakes

2 Grams

Soy sauce 9*10*11*

30 ML

Sweet soy sauce 9*10*11*14*

15 ML

Tamarind paste

15 Grams

Sesame oil 3*9*

15 ML

Brown sugar

10 Grams

Lime

1 Piece

Eggs

Firm tofu 9*

300 Grams

Nutritional yeast

4 Grams

Black salt

2 Grams

Garlic powder

2 Grams

Turmeric powder

2 Grams

Vegetable oil

1 Tbsp

Allergens

*1 Peanuts, *9 Soya, *10 Wheat, *11 Gluten, *14 Sulphur Dioxide, *3 Sesame Seeds

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)	2574 / 615
Fats (g)	31
of which saturated (g)	4.2
Carbohydrates (g)	56
of which sugars (g)	18.5
Fibers (g)	12
Proteins (g)	39.4
Salt (g)	8.9

*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 Prep vegetables

Trim and slice the snow peas. Peel and mince the garlic. Peel and grate the carrot. Boil a kettle.

2 Prep sauce

In a bowl, combine a pinch of chilli flakes (spicy!), the soy sauce, sweet soy sauce, tamarind paste, sesame oil and brown sugar with the juice of half of the limes. Slice the remaining limes into wedges. Add the rice noodles to a second, larger bowl and cover them with boiling water. Leave to soak for 5 min.

3 Blitz 'eggs'

Meanwhile, in a second bowl, mash the tofu with a fork, leaving some bits chunky. Add the nutritional yeast, black salt, garlic powder and a pinch of turmeric. Mix well.

Tip! To speed things up, you can use a food processor to do this.

4 Fry tofu

Heat a large pan over a medium heat with a drizzle of vegetable oil. Once hot, add the tofu mix and cook for 5 min, stirring, until starting to crisp. Transfer the tofu to a bowl and keep warm. Reserve the pan.

5 Fry vegetables

Return the pan to a high heat with another drizzle of vegetable oil. Once hot, add the carrots, garlic and snow peas. Stir-fry with a pinch of salt for 2 min. Drain the noodles and add them to the stir-fry along with the bean sprouts. Stir-fry for a final 2 min.

6 Serve

Finally, remove the pan from the heat and add the sauce. Give everything a good mix up. Divide among plates and top with the tofu scramble. Garnish with the peanuts, coriander and remaining lime wedges.

Tip! Got too much tofu? Serve leftovers as a scrambled egg substitute with breakfast!

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