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Vegan pad thai with tofu, peanuts and lime

Easy Vegan Pad Thai

Takeaway-style vegan Pad Thai with rice noodles, tofu, veg and a sweet-tangy tamarind sauce. Weeknight-fast and utterly slurpable.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Dinner
Cuisine Thai
Servings 3 bowls

Ingredients
  

  • 200 g rice noodles (flat)
  • 200 g firm tofu, cubed
  • 1 cup beansprouts
  • 1 small carrot, julienned
  • 2 tbsp rapeseed oil
  • 2 tbsp tamarind paste
  • 2 tbsp soy sauce or tamari
  • 1½ tbsp maple syrup or sugar
  • 1 tbsp lime juice
  • 2 tbsp roasted peanuts, chopped
  • 2 tbsp fresh coriander, chopped
  • Chilli flakes & extra lime, to serve

Instructions
 

  • Soak/soften noodles as per pack; drain.
  • Whisk tamarind, soy, maple, and lime into a sauce.
  • Stir-fry tofu in oil until golden; add carrot, then noodles and sauce; toss 1–2 mins.
  • Fold in beansprouts. Plate and top with peanuts, coriander, chilli and lime.
Keyword 30 Minute Dinner, Tofu Noodles, Vegan Pad Thai
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