Pad Thai Noodles with Tofu

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 2 Reviews

Recipe by Cook Vegetarian
Serves 2
Ready in 15 to 30 mins

Ingredients

  • 250g Cauldron Tofu, drained and cut into strips
  • 4 tbsp vegetarian green Thai paste
  • 3 tbsp groundnut oil
  • 2 garlic cloves, peeled and crushed
  • 1 medium red chilli, deseeded and finely chopped
  • 1 medium red onion, thinly sliced into half-moon shapes
  • 2 tbsp soy sauce
  • juice of 1 lime
  • 100g cooked rice noodles (dry weight)

    • For the garnish

  • 2 heaped tbsp chopped coriander
  • 50g peanuts or cashew nuts, roughly chopped
  • 4 whole spring onions, chopped

How To Cook

  1. Coat the tofu with the Thai paste, then marinate for 10 minutes. You can use more or less Thai paste depending on your preference.
  2. Heat the oil in a frying pan or wok, add the tofu pieces, then cook for 3-4 minutes or until golden brown. Remove from the pan and reserve. Add the garlic, chilli and red onion (adding a little more oil if necessary), then fry for 3-4 minutes, or until the onion is tender. Keeping the heat high, return the tofu pieces to the pan.
  3. Pour over the soy sauce and lime juice, then stir for just a few seconds before adding the rice noodles. Toss for 2-3 minutes, or until the noodles are completely heated through.
  4. Mix together the garnish ingredients, then add half to the wok and stir. Serve the noodles with the rest of the garnish sprinkled over.
    5. www.cauldronfoods.co.uk
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Comments

2 people have helped to review this recipe. Thank you!

Posted by Hef11 on June 3, 2011

This is delicious, It’s become one of my regular meals!

Posted by savage3000@hotmail.com on July 7, 2012

A-mazing!!!!

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Pad Thai Noodles with Tofu
  • Recipe by Cook Vegetarian
  • Serves 2
  • Ready in 15 to 30 mins
    Ingredients
  • 250g Cauldron Tofu, drained and cut into strips
  • 4 tbsp vegetarian green Thai paste
  • 3 tbsp groundnut oil
  • 2 garlic cloves, peeled and crushed
  • 1 medium red chilli, deseeded and finely chopped
  • 1 medium red onion, thinly sliced into half-moon shapes
  • 2 tbsp soy sauce
  • juice of 1 lime
  • 100g cooked rice noodles (dry weight)
  • [hd]For the garnish[/hd]
  • 2 heaped tbsp chopped coriander
  • 50g peanuts or cashew nuts, roughly chopped
  • 4 whole spring onions, chopped
    How to Cook
  1. Coat the tofu with the Thai paste, then marinate for 10 minutes. You can use more or less Thai paste depending on your preference.
  2. Heat the oil in a frying pan or wok, add the tofu pieces, then cook for 3-4 minutes or until golden brown. Remove from the pan and reserve. Add the garlic, chilli and red onion (adding a little more oil if necessary), then fry for 3-4 minutes, or until the onion is tender. Keeping the heat high, return the tofu pieces to the pan.
  3. Pour over the soy sauce and lime juice, then stir for just a few seconds before adding the rice noodles. Toss for 2-3 minutes, or until the noodles are completely heated through.
  4. Mix together the garnish ingredients, then add half to the wok and stir. Serve the noodles with the rest of the garnish sprinkled over.
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