Peanut free vegan pad thai with tofu and beansprouts
A tangy pad thai with tofu, beansprouts and rice noodles in a tamarind and lime sauce, with no nuts at all.
- Time30 min
- LevelMedium
- Costabout £1.95 a head
Ingredients
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Method
- 1
Soak the rice noodles in boiling water for 6 minutes, then drain.
6 min - 2
Mix the tamarind paste, soy sauce, lime juice and chilli flakes with 3 tbsp water.
- 3
Spray a wok and fry the tofu over a high heat for 6 minutes until golden. Tip out.
6 min - 4
Spray the wok again and stir fry the carrot, garlic and spring onions for 2 minutes.
2 min - 5
Add the noodles, tofu and sauce and toss for 2 minutes until coated and hot.
2 min - 6
Add the beansprouts, toss for 30 seconds and serve with coriander and extra lime.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.