Quick N' Easy Pad Thai

Super simple
Super simple
Super simple
Super simple
0:20 m

This Pad Thai is super simple, super healthy & super delicious. It'll feed four hungry people and leave them with big smiles.

Start cooking ➞




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
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