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Vegan Pad Thai

Did you know peanuts are a rich dietary source of biotin, which is essential for the health of your hair, skin and nails.

    This combination does not exist.


    Firm Tofu 100.0 grams

    Firm Tofu

    Roasted Peanuts 20.0 grams

    Roasted Peanuts

    Rice Noodles 113.0 grams

    Rice Noodles

    Spring Onions 20.0 grams

    Spring Onions

    Bok Choy 1.0 Unit(s)

    Bok Choy

    Garlic Cloves 1.0 Unit(s)

    Garlic Cloves

    Bean Sprouts 20.0 grams

    Bean Sprouts

    Broccoli 30.0 grams

    Broccoli

    Lime 1.0 Unit(s)

    Lime

    Vegan Pad Thai Sauce by Let's Cook 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 |
    : 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.
    : 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.