Tofu Pad Thai
with Roasted Peanuts
This vegan version of the Thai classic uses tofu instead of eggs!
Cals 619 · Prot 39 · Carbs 57 · Fat 31
Vegan
Global Eats
35 min
This vegan version of the Thai classic uses tofu instead of eggs!
Cals 619 · Prot 39 · Carbs 57 · 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) | 2590 / 619 |
| Fats (g) | 31.1 |
| of which saturated (g) | 4.3 |
| Carbohydrates (g) | 57 |
| of which sugars (g) | 19.9 |
| Fibers (g) | 12.1 |
| Proteins (g) | 38.6 |
| Salt (g) | 9.2 |
*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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