Tofu Pad Thai

with Roasted Peanuts
This vegan version of the Thai classic uses tofu instead of eggs!
1,185 Reviews
Cals 598 · Prot 26 · Carbs 70 · Fat 24
Vegan
Calorie smart
Try Hello Chef Now
35 min
Tofu Pad Thai with Roasted Peanuts
This vegan version of the Thai classic uses tofu instead of eggs!
1,185 Reviews
Cals 598 · Prot 26 · Carbs 70 · Fat 24
Vegan
Calorie smart
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
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*
30 ML
Sweet soy sauce
15 ML
Tamarind Paste
15 Grams
Sesame oil 3*
15 ML
Brown sugar
10 Grams
Lime
1 Piece
Eggs
Firm tofu 9*
500 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, *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.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

Prep vegetables

1 Prep vegetables

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

2 Prep sauce

In a bowl, combine a pinch of chilli flakes (spicy!), the soy saucesweet soy saucetamarind pastesesame 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.
Blitz 'eggs'

3 Blitz 'eggs'

Meanwhile, in a second bowl, mash the tofu with a fork, leaving some bits chunky. Add the nutritional yeast, black saltgarlic powder and a pinch of turmeric. Mix well. (To speed things up, you can use a food processor to do this!) 
Fry tofu

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. 
Fry vegetables

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.
Serve

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 (see pro tip!). Garnish with the peanutscoriander and remaining lime wedges.
Tip! Got too much tofu? Serve leftovers as a scrambled egg substitute with breakfast!
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