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Tofu & asparagus pad Thai

Vegan pad Thai

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A star rating of 4.3 out of 5.10 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

An easy, plant-based alternative to the classic pad Thai, this version combines tofu and asparagus with crispy beansprouts, onions, rice noodles and a zingy sauce. Serve with peanuts, coriander and lime wedges.

  • Healthy
  • Vegan
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal321
fat8g
saturates1g
carbs53g
sugars8g
fibre3g
protein12g
low insalt0.74g
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Ingredients

  • 200g flat rice noodles
  • 2 limes , 1 juiced, one cut into wedges
  • 1 tbsp tamarind paste, or extra lime juice
  • 2 tbsp sweet chilli sauce , plus extra for serving
  • 2 tbsp vegetable oil or sunflower oil
  • 300g firm tofu , drained, patted dry and cut into cubes
  • 10 asparagus spears , trimmed and sliced on the diagonal
  • 6 spring onions halved and thinly sliced lengthways
  • 300g bag beansprouts
  • 3 garlic cloves , finely chopped
  • handful each coriander leaves and salted peanuts, to serve

Method

  • STEP 1

    Cook the noodles following packet instructions. Mix the lime juice, tamarind and chilli sauce in a small bowl. Set aside.

  • STEP 2

    Heat 1 tbsp oil in a non-stick frying pan or wok and fry the tofu for 5-8 mins, until golden all over. Set aside.

  • STEP 3

    Add the remaining oil and stir-fry the asparagus until tender. Tip in the spring onions, beansprouts and garlic. Cook for 2 mins more. Stir in the drained noodles, sauce and some salt. Mix in the tofu and heat through. Serve with coriander, salted peanuts and lime wedges.

Recipe from Good Food magazine, May 2011

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A star rating of 4.3 out of 5.10 ratings
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