Vegan Pad Thai

Easy | Mild | 45 min | x2

An easy, vegan alternative to classic pad Thai.

INGREDIENTS

Vegan Pad Thai ingredients
 Tofu 300g
Pad Thai kit 1 pack
Button mushrooms 50g
Red shallots ½ piece
Bean sprout 1 bunch
Spring Onion 1 bunch
Cashew nuts (unsalted) 30g
Coriander 1 bunch
Lime 1 pce

INSTRUCTIONS

1
Vegan Pad Thai

Boil the noodles

Boil the rice noodles (included in the noodles kit) in hot water for about 5 to 8 minutes (until slightly soft).
Drain the noodles and rinse with cold water to prevent them from cooking further, and then keep aside.

2
Vegan Pad Thai

Fry the tofu and veggies

Heat vegetable oil in a non-stick frying pan and fry 150g of diced tofu for 5-8 mins until golden all over.
Then fry the sliced button mushrooms and the red shallots.
Set aside

3
Vegan Pad Thai

Stir fry red shallots and tofu

Stir fry minced red shallots. Then add 150g of diced tofu.
Add the deep fried tofu and mushrooms

4
Vegan Pad Thai

Add noodles and Pad Thai sauce

Add the cooked noodles. Stir in the Pad Thai sauce.
Continue to stir-fry for 5 minutes until all the ingredients are all mixed in well together.

5
Vegan Pad Thai

Garnish with beansprout and spring onions

Add beansprout and spring onions. Keep stirring until cooked through.

6
Vegan Pad Thai

Serve your plate

Serve your Pad Thai straight from the pan and garnish with crushed cashew nuts, a handful of fresh coriander and lime wedges.