Skip to content
Main course · Thai

Pad Thai Jay (Vegan Pad Thai with Tofu)

25 min Serves 4 ~462 kcal/serving ~£5.80 (£1.45/serving) Contains-nutsDairy-freeVeganVegetarian

Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.

Add to my meal plan How meal planning works

Opens Equal House and puts it on the night you choose. No app yet? It’s free, and the recipe comes with you when you install it.

Ingredients

  • 350 g firm tofu, cubed
  • 250 g flat rice noodles
  • 120 g beansprouts
  • 2 garlic cloves
  • 2 tbsp tamarind paste
  • 2 tbsp soy sauce
  • 2 tbsp palm sugar
  • 30 g roasted peanuts, roughly chopped
  • 2 spring onions, sliced

Nutrition (per serving)

Calories
462 kcal
Protein
20.7 g
Carbohydrate
63.8 g
of which sugars
11.5 g
Fat
11.7 g
of which saturates
2 g
Fibre
3.5 g
Salt
1.32 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

  1. 1

    Soak the rice noodles in warm water for 20 minutes, or according to the pack instructions, until pliable, then drain.

  2. 2

    Mix the tamarind paste, soy sauce and palm sugar in a small bowl to make the sauce.

  3. 3

    Pat the tofu dry and fry in a little oil in a wok for 5 minutes until golden on most sides.

  4. 4

    Add the noodles and sauce, and toss for 2 minutes until the noodles have softened and absorbed the sauce.

  5. 5

    Stir in most of the beansprouts and spring onions.

  6. 6

    Scatter with the roasted peanuts and remaining beansprouts to serve.

Equal House

Plan your meals — and share the cooking

Equal House builds your shopping list by aisle, times the cooking for dinner, and shares it out fairly. Free to start.

Free to start on your iPhone Free to start on your Android phone Free to start · No ads · Your family's data stays yours.