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10-minute vegetarian pad Thai recipe
10-minute vegetarian pad Thai recipe
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Prep Time:
Cook Time:
10 minutes
Total Time:
10 minutes
Whip up this speedy tofu stir-fry with noodles and pre-cut vegetables for a delicious weeknight meal.
Ingredients:
  • 150g dried pad Thai noodles
  • 36.40 gm peanut oil
  • 300g Nature's Kitchen Firm Tofu
  • 60ml (1/4 cup) tamarind puree
  • 45g (1/4 cup, lightly packet) brown sugar
  • 42.00 gm fresh lime juice, plus wedges, to serve
  • 21.00 gm light soy sauce
  • 2 garlic cloves, chopped
  • 250g pkt simply stir-fry vegetable superfoods
  • 2 eggs, lightly whisked
  • Crushed peanuts, to serve
  • Bean sprouts, to serve
Instructions:
  • Put the noodles in a heatproof bowl and cover them with boiling water from a jug. Let them sit for 9 minutes to soak and soften, stirring occasionally.
  • Heat oil in a wok over high heat. Chop tofu and add to the wok. Cook, stirring often, until golden, about 5 minutes.
  • As the tofu cooks, mix tamarind, sugar, lime juice, and soy sauce in a small jug, stirring until sugar dissolves. Set aside.
  • In the wok, first move the tofu to the side, then add the garlic. Cook for 30 seconds. Next, stir in the vegetable stir-fry. Push the mix aside and crack in the eggs. Stir everything together for about 1 minute.
  • After draining the noodles, transfer them to the wok with the sauce. Stir-fry for 1 minute to ensure they are well coated.
  • Garnish with peanuts, bean sprouts, coriander, and lime wedges before serving.

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