Vegan Quick N' Easy Pad Thai Bosh TV

Quick N' Easy Pad Thai

  • Super simple
  • 0:20 m
  • 17 ingredients

This Pad Thai is super simple, super healthy & super delicious. It'll feed four hungry people and leave them with big smiles.

Serves: 4

Ingredients

For the recipe

  • 1 tbsp groundnut oil
  • 1 tbsp toasted sesame oil
  • 2 tbsp dark soy sauce to taste
  • 1 tbsp coconut sugar - brown sugar would do
  • 4 garlic cloves
  • 5cm piece of fresh ginger
  • 2 x 280g block of firm tofu
  • 125g smooth peanut butter
  • 100g Sriracha - more or less to taste
  • 235ml water
  • 2 carrots
  • 8 baby corn
  • 1 handful of mangetout
  • 2 red chillies
  • 1 red bell pepper
  • 60g crunchy peanuts
  • 2 spring onions
  • 1 pack of rice noodles - cooked according to back of pack

Before you start

Frying pan

Step 1

Prepare the tofu and vegetables

  • Press and cut the tofu into 1cm cubes
  • Finely chop the garlic
  • Chop the ginger into matchsticks
  • Finely dice the carrots and red bell pepper
  • Chop the baby corn into quarters
  • Deseed and finely slice the red chillies
  • Finely slice the spring onion

Ingredients

  • 4 garlic cloves
  • 5cm piece of fresh ginger
  • 2 x 280g block of firm tofu
  • 2 carrots
  • 8 baby corn
  • 2 red chillies
  • 1 red bell pepper
  • 2 spring onions

Step 2

Heat the oil

  • Add the ginger & garlic and stir for about a minute (don't let the garlic brown)
  • Add the tofu cubes to the pan and cook for a few minutes, until they start to darken on the outside
  • Add the smooth peanut butter & stir so it's all mixed in nicely, then add the soy sauce, Sriracha and water
  • Stir and cook down until you have a nice thick paste coating the tofu
  • Add the coconut sugar stir until it's dissolved and mixed in thoroughly

Ingredients

  • 1 tbsp groundnut oil
  • 1 tbsp toasted sesame oil
  • 2 tbsp dark soy sauce to taste
  • 1 tbsp coconut sugar - brown sugar would do
  • 125g smooth peanut butter
  • 100g Sriracha - more or less to taste
  • 235ml water
  • 60g crunchy peanuts

Step 3

Cook the vegetables and serve

  • Add the vegetables and mix round so they're all well covered in the sauce (don't let them get too soft - the veg will ideally have a lovely crunch to them)
  • Add the crushed nuts, green onions & stir round
  • Then, add the freshly cooked rice noodles (they should be fresh out the pan & still very much wet - this makes the sauce the perfect consistency)
  • Mix them round so they're well covered in sauce
  • Serve immediately with a dressing of Sriracha, crushed peanuts & spring onions

Ingredients

  • 1 handful of mangetout
  • 1 pack of rice noodles - cooked according to back of pack