PAD THAI WITH TOFU

PAD THAI WITH TOFU

Pad Thai with Tofu is the most famous Thai dish and tastes the best when it perfectly blends flavours, textures, and colours. Soft rice noodles are combined with golden tofu in a luscious, savoury sauce based on soy sauce, tamarind paste, and peanut butter, bringing a mouthwatering sweet, salty, and tangy blend to your mouth. Crunchy refreshments will come from julienne-cut carrots, while crushed peanuts sprinkled on top give delightful nuttiness. It is vegan-friendly, healthy, and easy to prepare, perfect for busy weeknights or casual weekend meals. Whether you are just learning about Thai food or a seasoned Thai food enthusiast, this will be a sure winner for dinner.

RECIPE CATEGORY

Lunch, Dinner, Entrée

SERVING SIZE

1

CUISINE

Thai, Southeast Asian

PREPARATION / TECHNIQUES

Stir-Fry, One-Pot Wonders, Quick & Easy

OCCASION / HOLIDAY

Weeknight Dinner, Casual Meals, Vegan-Friendly Gatherings, Summer Lunches

SPECIAL CONSIDERATION / DIETARY CONCERNS

Vegan, Vegetarian, Dairy-Free, Low Cholesterol

DISH TYPE

Pasta, Noodles, Entrée

INGREDIENTS

• 75g rice noodles
• 50g tofu, cubed
• 1 tbsp soy sauce
• 1 tsp tamarind paste
• 1/2 tbsp peanut butter
• One clove of garlic, minced
• 1/4 carrot, julienned
• 1 tbsp peanuts, crushed (for garnish)
• Lime wedges (for serving)

FULL NUTRITIONAL INFORMATION (PER SERVING)

• Calories: 300
• Protein: 12g
• Fat: 10g
• Carbohydrates: 40g
• Fibre: 4g
• Sodium: 550mg

PREPARATION OF PAD THAI WITH TOFU

• Prepare the noodles: Boil rice noodles according to the package instructions. Drain and put them aside. Rinse them with cold water after draining to avoid sticking.
• Cook the tofu: Cut the tofu into small pieces and fry cubes until they get golden and crisp on both sides in a non-stick pan. It should be fried until you get all golden brown on the sides; reserve these and remove them from that pan.
• Make the sauce: Mix peanut butter, minced garlic, tamarind paste, and soy sauce well in a small bowl until it is smooth and well-mixed. Let it taste, so season it with some pinch of sugar if you need it sweeter.
• Stir-fry the vegetables: Add a little more oil in the same pan. Stir-fry the julienne carrot for 2 to 3 minutes until partly tender but still crisp.
• Combine the noodles and sauce: Add the boiled noodles, tofu, and pre-sauce. Stir ingredients well until the sauce has thoroughly coated the noodles. Heat for two minutes.
• Serve: Transfer Pad Thai to a plate and serve. Garnish with crushed peanuts. Serve with wedges of lime to be squeezed over the finished dish.

PREP TIME

10 minutes

COOKING TIME

15 minutes

TIPS

• Cook the rice noodles until they become tender because they will cook a bit during the stir-frying process; otherwise, they turn to mush.
• To taste, add a sprinkle of Sriracha or red pepper flakes to your sauce if you like spicy sauce.
• You can gently pat the tofu against paper towels to remove excessive moisture so it sets well when fried.

VARIATIONS

• End with a few fresh bean sprouts or coriander to give it crunch and freshness.
• Replace the texture and flavour with something as simple as rice noodles or tofu being replaced by tempeh or edamame.
• Serve with sprinkled toasted sesame seeds or some more sesame oil brushed atop.

PREPPING AND STORAGE

• Fridge: Store in a tight-lid container in the refrigerator for up to 2 days. Reheat the pan over low heat or microwave before serving.
• Freezing: Not recommended, as rice noodles may lose their texture upon thawing. For best results, enjoy fresh.