Vegan Pad Thai
- 200g rice noodles
- 1 lime, juice only
- 1 tbsp tamarind paste
- 2 tbsp Thai sweet chilli sauce
- 2 tbsp veg oil
- 300g firm tofu, cubed
- 10 asparagus, trimmed and sliced
- 5 sliced spring onions
- 300g beansprouts
- 3 chopped garlic cloves
- Handful of salted peanuts and chopped coriander, to serve
- Cook the noodles according to the pack instructions, and drain. Mix together the lime juice, chilli sauce, and tamarind in a small bowl, and set aside.
- Fry the tofu for 8 mins in 1 tbsp of oil, until golden all over. Leave to drain on kitchen paper. In the same pan, stir fry the asparagus until tender, then tip in the beansprouts, spring onion, and garlic to cook for another 2 mins. Stir in the noodles, sauce, a pinch of salt, then mix in the tofu and heat through. Serve with a scattering of peanuts and coriander, and enjoy.
15 mins
4 serving