Turn your favourite takeout dish into your new weekly regular to cook at home. This vegan pad Thai dish is a simple, plant-based take on the classic recipe that takes just under an hour to prepare, all while delivering a hefty helping of flavour. Brimming with fresh, simple ingredients, including tofu and any veggies you like, this dish is a great way to get the kids eating healthy – and colourful!

 

Directions:

1. For the sauce: Whisk together everything for the sauce in a small mixing bowl until the sugar dissolves. 
2 .To assemble: Place the noodles in a large heatproof bowl and cover with boiling water. Let stand, tossing frequently with tongs, until tender to the bite and pliable, about 7-10 minutes. 
3. Drain well and rinse under running water. Transfer to a clean, dry bowl and add the sesame oil, tossing to coat. 
4. Heat half the groundnut oil in a large wok or frying pan set over a high heat until hot. Add the tofu and some salt and pepper to taste, stir-frying until golden-brown, about 3-4 minutes. Remove from the wok to a plate. 
5. Add the remaining groundnut oil and then the garlic, carrots, and beansprouts. Stir-fry for 1 minute before adding the noodles and prepared sauce. 
6. Continue to stir-fry for about 2 minutes, stirring and tossing frequently to coat the noodles in the sauce. Return the tofu to the wok and toss to combine. 
7. Divide between plates and top with red chilli, peanuts, and coriander leaves. Serve with lime wedges on the side for squeezing over.

Tips:

Sambal oelek is a specialty south-east Asian chilli sauce available in specialty supermarkets or online. It is a vegan ingredient but always check the ingredient list to confirm before using.
Cannot be frozen

---

Ingredients:

• For the sauce
• 4 tbsp soy sauce
• 2 limes, juiced
• 1 tbsp rice wine vinegar
• 1 tbsp soft brown sugar
• 1 tbsp hot water
• 1 tbsp sambal oelek, or 1/2 tsp red chilli flakes, see Hints
• To assemble
• 300 g flat rice noodles
• 2 tsp sesame oil

• 3 tbsp groundnut oil, or sunflower oil, divided
• 300 g | 2 cups extra-firm tofu, drained, patted dry, and cubed
• 2 cloves garlic, finely chopped
• 2 carrots, peeled and cut into thin batons
• 1 large handful beansprouts
• 1 red chilli, finely sliced
• 2 tbsp roasted peanuts
• 1 handful coriander leaves
• 1 lime, cut into wedges
• salt
• freshly ground black pepper

20 Quick Dinner Ideas Making Midweek Easy