Vegan Pad Thai
Mains

Vegan Pad Thai

Serves
4 people
Prep Time
15 minutes
Cooking Time
15 minutes

This recipe is a fantastic and super simple version of the Thai take-out staple, Pad Thai. Think, light, fresh, healthy and full of flavour. It’s a quick and easy meal that is great to whip up mid-week or alternatively a great dish to share with friends on a Friday night.

200g pad thai rice noodles
1 carrot,
julienned
1 zucchini,
julienned
4 spring onions,
thinly sliced
1/2 bunch broccolini
250g firm tofu,
cubed
1/2 cup chopped peanuts,
plus extra for topping
1/2 bunch coriander,
to garnish
Sauce
1 tbsp Pureharvest Organic Tamari,
2 tbsp Pureharvest Rice Malt Syrup,
1 lime,
juiced
1 tbsp tamarind paste

First of all cook the rice noodles according to the packet instructions. Set aside for later.
Heat up a table spoon of coconut oil in a frying pan. Add the cubed tofu and brown on all sides. Remove from the the pan and set aside.
Mix the sauce ingredients together in a jar.
Add the carrot, zucchini, spring onion and broccolini to the frying pan and sautee for a few minutes (about 4 minutes, this will change depending on how big the vegetable pieces are).
Add the sauce, noodles and chopped peanuts to the frying pan and cook for a further 2 -3 minutes or until the noodles are completely heated through.
Remove from the frying pan and pour into a serving dish.
Garnish with chopped coriander and peanuts and enjoy!

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