| KCAL | PRO | CARB | FAT | FIBER |
| 503 | 29.3g | 56.6g | 17.8g | 6.7g |
Makes 2 |
| Tofu 300g or 10.5oz |
| Pad Thai Noodles 150g or 5.3oz, dry |
| Egg 2 (leave out if vegan) |
| Lime Juice 2 limes |
| Brown Onion 1, medium |
| Bean Sprouts 50g or 1.7 oz |
| Lime Juice 1 handful |
| Vegan Fish Sauce 3 tbsp |
| Rice Vinegar 3 tbsp |
| Soy Sauce 2 tbsp |
| Garlic Cloves 3 |
| Brown Sugar 3 tbsp |
| Peanuts 2 tsp, chopped |
| Spring Onion 1 |
| Salt & Black Pepper 1 pinch & 2 twists |
| Chilli Flakes 1/2 tsp |
Method |
| Cut tofu into small cubes. Toss with corn starch, salt, and pepper. Heat some oil in a pan over medium heat, then fry the tofu until crispy and golden on all sides. Remove from heat and set aside. |
| Follow the instructions on the package to cook the rice noodles. Once cooked, drain, rinse in cold water and set aside. |
| In the same pan you used for the tofu, add a bit more oil if needed. Sauté the onion and grated garlic until the onion becomes translucent. |
| In a separate pan, scramble the egg. Set aside. For vegans, leave this step out. |
| In a bowl, whisk together lime juice, vegan fish sauce, brown sugar, rice wine vinegar, and soy sauce. Add the cooked tofu and scrambled vegan eggs back into the pan with the onion and garlic. Add in the rice noodles and the sauce. Stir well to combine. |
| Toss in the bean sprouts and chili flakes. Stir until the bean sprouts are slightly softened. |
| Divide the Pad Thai between two plates. Garnish with chopped scallions, a sprinkle of roasted peanuts, and a wedge of lime. |
| Serve with additional lime wedges and chili flakes if desired. |
This Pad Thai offers an explosion of flavors and textures that honor the dish's Thai roots while accommodating plant-based diets. Crispy tofu melds seamlessly with tender rice noodles, all drenched in a rich and tangy sauce that perfectly balances sweet, sour, and salty notes.
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