Easy Pad Thai
Inspired by the classic Thai noodle dish, for this easy pad Thai, tofu and crunchy beansprouts are tossed with peanuts, coriander, chilli and a zingy sauce. We use flat rice noodles but udon work well too. If you can't find tamarind paste, substitute ½ tablespoon each of coconut sugar and vinegar (any vinegar — apart from balsamic — will work well).
- Prep time
- 6 min
- Cook time
- 20 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 5.3 oz flat rice noodles
- 2 tablespoons olive oil
- 7 oz medium–firm tofu
- 3 cloves garlic
- pinch of dried red chilli flakes
- 6 spring onions
- 5.2 oz beansprouts
- 1 red chilli
- handful of unsalted roasted peanuts
- handful of coriander
Instructions
- 1
Soak the rice noodles according to the packet instructions and then drain.
- 2
Meanwhile, heat the oil in a large frying pan over high heat. Add the tofu and fry for 5 minutes, tossing occasionally until golden. Add the garlic, dried chilli flakes and spring onions and fry for 30 seconds until fragrant.
- 3
Tip the beansprouts into the pan and cook until slightly softened; then add the noodles.
- 4
Mix the sauce ingredients together and pour over the noodle mix. Fry over medium heat for 2–3 minutes, stirring so everything is coated. Toss through ½ of the peanuts and season to taste. Serve with lime wedges, a sprinkling of spring onions, sliced chilli, the remaining peanuts and chopped coriander.