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An easy, vegan alternative to classic pad Thai.
|Pad Thai kit||1 pack|
|Red shallots||½ piece|
|Bean sprout||1 bunch|
|Spring Onion||1 bunch|
|Cashew nuts (unsalted)||30g|
Boil the noodles
Boil the rice noodles (included in the noodles kit) in hot water for about 5 to 8 minutes (until slightly soft).
Drain the noodles and rinse with cold water to prevent them from cooking further, and then keep aside.
Fry the tofu and veggies
Heat vegetable oil in a non-stick frying pan and fry 150g of diced tofu for 5-8 mins until golden all over.
Then fry the sliced button mushrooms and the red shallots.
Stir fry red shallots and tofu
Stir fry minced red shallots. Then add 150g of diced tofu.
Add the deep fried tofu and mushrooms
Add noodles and Pad Thai sauce
Add the cooked noodles. Stir in the Pad Thai sauce.
Continue to stir-fry for 5 minutes until all the ingredients are all mixed in well together.
Garnish with beansprout and spring onions
Add beansprout and spring onions. Keep stirring until cooked through.
Serve your plate
Serve your Pad Thai straight from the pan and garnish with crushed cashew nuts, a handful of fresh coriander and lime wedges.