Quick N' Easy Pad Thai
This Pad Thai is super simple, super healthy & super delicious. It'll feed four hungry people and leave them with big smiles.
Serves
Ingredients
For the recipe
<item-todo-done>1 tbsp groundnut oil<item-todo-done><item-todo-done>1 tbsp toasted sesame oil<item-todo-done><item-todo-done>2 tbsp dark soy sauce to taste<item-todo-done><item-todo-done>1 tbsp coconut sugar - brown sugar would do<item-todo-done><item-todo-done>4 garlic cloves<item-todo-done><item-todo-done>5cm piece of fresh ginger<item-todo-done><item-todo-done>2 x 280g block of firm tofu<item-todo-done><item-todo-done>125g smooth peanut butter<item-todo-done><item-todo-done>100g Sriracha - more or less to taste<item-todo-done><item-todo-done>235ml water<item-todo-done><item-todo-done>2 carrots<item-todo-done><item-todo-done>8 baby corn<item-todo-done><item-todo-done>1 handful of mangetout<item-todo-done><item-todo-done>2 red chillies<item-todo-done><item-todo-done>1 red bell pepper<item-todo-done><item-todo-done>60g crunchy peanuts<item-todo-done><item-todo-done>2 spring onions<item-todo-done><item-todo-done>1 pack of rice noodles - cooked according to back of pack<item-todo-done>
Before you start
Frying pan
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
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
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