I never realised how easy it was to make a simple pad thai dish! I used brown rice noodles with the intention of making the dish more wholegrain and healthier. I use Meridian peanut butter when I can find it, as it contains no palm oil. If you’re unsure of why I’d take issue with a commonplace ingredient like palm oil, see here. We can all take action simply by choosing to buy product X over product Y and it makes a difference.
Vegan Pad Thai
Print RecipeIngredients
- brown rice pad thai noodles
- block of firm tofu
- half shallot/onion, finely sliced
- 2 cloves garlic, finely sliced
- 6 scallions, sliced
- handful of roasted salted peanuts, chopped
- 1.5 tbsp soy sauce
- 1 tbsp smooth peanut butter
- juice of one lime
- 2 tsp honey or agave
- 1 tbsp coconut oil (for cooking)
Instructions
Bring saucepan of water to the boil for noodles
Heat coconut oil in a frying pan
Add sliced tofu to heated oil and cook on one side over a medium/high heat for 3 mins
Turn tofu slices and add 1/2 tbsp soy sauce and chopped onion
In a small bowl, whisk together rest of soy sauce, lime juice, honey/agave and peanut butter
Once tofu is browned, add garlic
Cook noodles in boiling water, according to instructions on packet. Once cooked, drain noodles and splash with cold water
Add noodles and sauce to frying pan, stir. Serve with chopped scallion and peanuts as toppings
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