If you’ve ever watched a food vendor effortlessly whip up a sensational pad thai on the streets of Bangkok, it won’t surprise you that this wonderful dish comes together very easily, and with the simplest ingredients!
You will need
Serves 4
- 200 g dried flat rice noodles
- 2 tablespoons sesame or olive oil (or sub water)
- 1 brown onion, sliced thinly
- 3 cloves garlic, crushed
- 400g firm tofu, cut into 1–2 cm cubes
- 1 red capsicum, seeded and thinly sliced
- 1 bunch leafy greens (such as baby spinach, choy sum or gai lan / Chinese broccoli)
- 1 cup bean sprouts
Pad Thai Sauce
- 1/4 cup pad thai paste* (or 3 tablespoons soy sauce/tamari sauce, 3 tablespoons coconut sugar and 2 tablespoons tamarind paste)
- Juice of 1 lime
To garnish (optional)
- Roasted peanuts, crushed
- 1 spring onion, finely sliced
- 1 lime, cut into wedges
Recipe: Rainbow Nourishments
Directions
-
Step 1
Add the noodles to a large bowl and cover with boiling water to partially soften. Set aside.
-
Step 2
Heat the oil in large fry pan or wok over high heat. Add the onion and sauté for 2 minutes or until softened. Add the garlic and sauté for 1 minute or until fragrant.
-
Step 3
Add the tofu, capsicum and greens then sauté for 5 minutes or until the vegetables start to change in colour. Drain the noodles and add it with the bean sprouts and pad Thai sauce to the fry pan. Sauté until everything is combined and the noodles are tender.
-
Step 4
Divide onto plates and sprinkle with peanuts and spring onion and a side of lime wedge if desired.
Hot tip!
* Check the ingredient list of your pad thai paste to ensure that it doesn’t contain shrimp paste or fish sauce. The brand Chef’s Choice makes pad Thai curry paste that happens to be vegan and is available from specialty shops.
Recipe: Rainbow Nourishments
More healthy recipes
Easy Pad Thai
Directions
15 mins to prep
-
Step 1
Add the noodles to a large bowl and cover with boiling water to partially soften. Set aside.
-
Step 2
Heat the oil in large fry pan or wok over high heat. Add the onion and sauté for 2 minutes or until softened. Add the garlic and sauté for 1 minute or until fragrant.
-
Step 3
Add the tofu, capsicum and greens then sauté for 5 minutes or until the vegetables start to change in colour. Drain the noodles and add it with the bean sprouts and pad Thai sauce to the fry pan. Sauté until everything is combined and the noodles are tender.
-
Step 4
Divide onto plates and sprinkle with peanuts and spring onion and a side of lime wedge if desired.
Hot tip!
* Check the ingredient list of your pad thai paste to ensure that it doesn’t contain shrimp paste or fish sauce. The brand Chef’s Choice makes pad Thai curry paste that happens to be vegan and is available from specialty shops.
You will need
Serves 4
- 200 g dried flat rice noodles
- 2 tablespoons sesame or olive oil (or sub water)
- 1 brown onion, sliced thinly
- 3 cloves garlic, crushed
- 400g firm tofu, cut into 1–2 cm cubes
- 1 red capsicum, seeded and thinly sliced
- 1 bunch leafy greens (such as baby spinach, choy sum or gai lan / Chinese broccoli)
- 1 cup bean sprouts
Pad Thai Sauce
- 1/4 cup pad thai paste* (or 3 tablespoons soy sauce/tamari sauce, 3 tablespoons coconut sugar and 2 tablespoons tamarind paste)
- Juice of 1 lime
To garnish (optional)
- Roasted peanuts, crushed
- 1 spring onion, finely sliced
- 1 lime, cut into wedges