Pad Thai with smashed tofu, red pepper, bean sprouts, peanut and lime

Cook time: 30 minutes

couple, family

Ingredients

Ingredient
Couple
Family
Pad Thai noodles
Couple
1/2 pack
Family
1 pack
Pad Thai sauce
Couple
1 pottle
Family
1 pottle
Tofu
Couple
1 packet
Family
2 packet
Carrot
Couple
1
Family
2
Brussels sprouts
Couple
All
Family
All
Shallot
Couple
1
Family
2
Red pepper
Couple
1
Family
2
Bean sprouts
Couple
1 bag
Family
1 bag
Crushed peanuts
Couple
1 packet
Family
1 packet
Lime
Couple
1
Family
2

Pad Thai is quick to cook, it’s easier and tastier to cook one portion at a time (or one portion per pan if you have several). A wok makes it even easier.

Instructions

1

Place the noodles in a bowl and cover with boiling water, gently (but thoroughly) mix to prevent sticking.

2

Remove the tofu from the packet. Cut into quarters lengthwise. Lay on a plate (or a tray with a rim) and stab with a fork all over. Pour over a little of the Pad Thai sauce. Flip the tofu so it has a light covering all around.

3

Peel and cut the carrot into thin long pieces (a la julienne).

Peel and thinly slice the shallot.

Cut the base off the Brussels sprouts, cut in half lengthwise and thinly slice.

Remove the core from the pepper and thinly slice.

4

Strain the noodles.

Cut the lime into wedges.

5

Get a frypan or ideally a wok really hot.

Add a splash of oil. Fry one person’s portion of Brussels sprouts, carrot, pepper, and shallot for 30 seconds. Add a pinch of salt.

Place one person’s portion of tofu on top, then the noodles and sauce.

Fold together while continuing to cook. The tofu will break apart.

6

After about a minute when everything is well-combined, throw in one person’s portion of bean sprouts and peanuts.

Repeat for each person’s portion.

Serve immediately with lime on the side.



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