August Deals
Immediate’s iconic brands reach 21m people every month – that’s more than a third of the UK’s adults – through its world-class magazines, innovative digital products and exciting live events
Vegan pad Thai
Serves 4
Easy
Prep:
Cook:
An easy, plant-based alternative to the classic pad Thai, this version combines tofu and asparagus with crispy beansprouts, onions, rice noodles and a zingy sauce. Serve with peanuts, coriander and lime wedges.
Skip to ingredients
- 200g flat rice noodles
- 2 limes1 juiced, one cut into wedges
- 1 tbsp tamarindpaste, or extra lime juice
- 2 tbsp sweet chilli sauceplus extra for serving
- 2 tbsp vegetable oilor sunflower oil
- 300g firm tofudrained, patted dry and cut into cubes
- 10 asparagus spearstrimmed and sliced on the diagonal
- 6 spring onionshalved and thinly sliced lengthways
- 300g bag beansprouts
- 3 garlic clovesfinely chopped
- handful each corianderleaves and salted peanuts, to serve
Nutrition: per serving
- kcal321
- fat8g
- saturates1g
- carbs53g
- sugars8g
- fibre3g
- protein12g
- salt0.74glow
Method
step 1
Cook the noodles following packet instructions. Mix the lime juice, tamarind and chilli sauce in a small bowl. Set aside.
step 2
Heat 1 tbsp oil in a non-stick frying pan or wok and fry the tofu for 5-8 mins, until golden all over. Set aside.
step 3
Add the remaining oil and stir-fry the asparagus until tender. Tip in the spring onions, beansprouts and garlic. Cook for 2 mins more. Stir in the drained noodles, sauce and some salt. Mix in the tofu and heat through. Serve with coriander, salted peanuts and lime wedges.
