Peanut Butter and Lime Pad Thai
This dish combines so many delicious flavours and textures - it’s sweet, salty, sour, crunchy and chewy! Ready in just 30 minutes, this dish is perfect as a weeknight meal.
Ingredients
Stir Fry
- 1 block (about 400g / 14 oz) firm tofu pressed and cubed
- 450 g / 16 oz tenderstem or regular broccoli* [see Notes]
- 1½ TBSP organic rapeseed (canola) oil (or other high heat oil)
- ¼ tsp garlic granules
- ¼ tsp salt
- 3 tsp minced garlic
- 2 tsp minced ginger
- 1 medium onion sliced
- 1 red pepper deseeded and sliced (I used a sweet romano pepper)
- 250 g / 9 oz flat brown rice noodles (or other wholegrain noodles)
- 4-8 lime wedges
For the Pad Thai Sauce
- 4 TBSP crunchy peanut butter (a natural one; no salt, sugar or oil added)
- 2 TBSP tamarind paste
- 3 TBSP maple syrup
- 4 TBSP reduced salt soy sauce (or tamari, for a GF option)
- 3 TBSP fresh lime juice
- 4 TBSP water
Optional toppings
- Crushed roasted peanuts
- Sliced spring onions
- Bean sprouts
- Chilli flakes
- Pickled Thai radishes
Instructions
- First, press the tofu for at least 10 minutes, then slice into cubes.
- Steam or roast the broccoli until just tender. If using tenderstem, slice the stalks into small pieces.
- Heat 1 TBSP oil in a large non-stick frying pan (skillet) on medium-high heat. Arrange the tofu cubes in the pan, and sprinkle the garlic granules and salt on top. Leave for 3 minutes or so until the underside of the tofu is golden brown, then flip the cubes over. Continue cooking until browned on all sides. Transfer the tofu to a bowl and cover with a plate to keep it warm.
- Meanwhile, prepare a large pan of boiling water and prepare the noodles as per the instructions on the packet. Refresh under cold running water and set to one side.
- Add a splash of oil to the frying pan and reduce the heat to medium. Add the minced garlic, ginger, onion and red pepper, and cook until the onion has softened (about four minutes).
- Whisk together the sauce ingredients and pour them into the pan, along with the cooked broccoli. Stir through and continue cooking until the sauce has heated through.
- Carefully fold the noodles into the stir fry until they are fully coated in the sauce. Once the noodles are warmed through, divided between four bowls. Add any additional toppings, and serve with a lime wedge or two on the side.
Notes
* If using regular broccoli (rather than tenderstem) I love to roast it before adding it to this dish. I finding roasting broccoli really helps to bring out the flavour and gives it a really lovely texture!
This dish is best served immediately, however the sauce, veggies and tofu can be prepped in advance.
This recipe has been lightly adapted from a recipe by Meera Sodha in East: 120 vegan and vegetarian recipes from Bangalore to Bejing, which featured in Vegan Life Magazine Issue 63