Bosh! Quick n' Easy Pad Thai - Beanies Wholefoods Co-op

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Method

Step 2

1. Heat the oil, then add the ginger & garlic and stir for about a minute (don’t let the garlic brown).

Step 3

2. Add the tofu cubes to the pan and cook for a few minutes, until they start to darken on the outside.

Step 4

3. Add the smooth peanut butter & stir so it’s all mixed in nicely, then add the soy sauce, Sriracha and water.

Step 5

4. Stir and cook down until you have a nice thick paste coating the tofu. Add the coconut sugar stir until it’s dissolved and mixed in thoroughly

Step 6

5. Add the vegetables and mix round so they’re all well covered in the sauce (don’t let them get too soft – the veg will ideally have a lovely crunch to them)

Step 7

6. Add the crushed nuts, green onions & stir round. Then, add the freshly cooked rice noodles (they should be fresh out the pan & still very much wet – this makes the sauce the perfect consistency). Mix them round so they’re well covered in sauce. Serve immediately with a dressing of Sriracha, crushed peanuts & green onions