Vegan Pad Thai
100.0 grams
Firm Tofu
20.0 grams
Roasted Peanuts
113.0 grams
Rice Noodles
20.0 grams
Spring Onions
1.0 Unit(s)
Bok Choy
1.0 Unit(s)
Garlic Cloves
20.0 grams
Bean Sprouts
30.0 grams
Broccoli
1.0 Unit(s)
Lime
25.0 ml
Vegan Pad Thai Sauce by Let's Cook
- Time : 25.0 mins |
- Calories: 791.0 kcal |
- Protein : 29.0 g |
- Fat : 21.0 g |
- Carb. : 132.0 g
: Your Kitchen Essentials
Utensils: Pot | Pan or Wok |
Pantry: Salt | Pepper | Your preferred cooking oil |
Pantry: Salt | Pepper | Your preferred cooking oil |
: Soak the Noodles
Bring some water a boil and immediately turn off the heat and soak the rice noodles. Ensure that the noodles have at least 2 cm of water above them. Cover and let them soak for roughly 15 – 20 minutes or until you can pull them apart fairly easily.
: Prepare the Ingredients
Wash and dry the vegetables prior to chopping (as required):
- Bok Choy: Split in half, rinse out in cold water to get rid of any loose dirt
- Bean Sprouts: rinse them in cold water and dry them
- Spring Onions: cut them on a slant as finely as you can manage
- Lime: cut in wedges
- Garlic: peel and mince
- Broccoli : cut into bite size florets.
- Firm Tofu: Cut into large pieces.
- Bok Choy: Split in half, rinse out in cold water to get rid of any loose dirt
- Bean Sprouts: rinse them in cold water and dry them
- Spring Onions: cut them on a slant as finely as you can manage
- Lime: cut in wedges
- Garlic: peel and mince
- Broccoli : cut into bite size florets.
- Firm Tofu: Cut into large pieces.
: Stir Fry, Plate and Serve
Heat some oil in a pan or wok and then start your stir fry in the following order:
1. Tofu: season lightly. Cook till it colours slightly, remove and set aside
2. Add more oil if you think you need to, then stir fry the garlic
3. Add the broccoli, stir fry for 3 minutes
4. Add Bok Choy, stir fry for a minute or two
5. Add the noodles to the pan with the pad thai sauce
6. Add the bean sprouts (reserve some for garnishing)
7. Then add the tofu, gently mix the lot.
Plate and Serve:
Just before you serve the Pad thai, add the bean sprouts so that they remain crunchy. Sprinkle some crushed peanuts and the spring onion on top. Serve with a wedge of lime.
1. Tofu: season lightly. Cook till it colours slightly, remove and set aside
2. Add more oil if you think you need to, then stir fry the garlic
3. Add the broccoli, stir fry for 3 minutes
4. Add Bok Choy, stir fry for a minute or two
5. Add the noodles to the pan with the pad thai sauce
6. Add the bean sprouts (reserve some for garnishing)
7. Then add the tofu, gently mix the lot.
Plate and Serve:
Just before you serve the Pad thai, add the bean sprouts so that they remain crunchy. Sprinkle some crushed peanuts and the spring onion on top. Serve with a wedge of lime.