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Vegan Pad Thai

Ingredients:

  • 250g rice noodles
  • 2 Tbsp coconut oil
  • 1 x red onion, finely diced
  • 4 x garlic cloves, minced
  • 1 inch piece of ginger, grated
  • 1 x courgette, spiralised
  • 2 x carrots, grated
  • 1 x red bell pepper, finely sliced
  • 2 handfuls broccoli florets, chopped
  • 2 handfuls mushrooms, sliced
  • 200g tofu, drained, pressed and cut into cubes
  • 1 Tbsp cornflour
  • 1/2 tsp turmeric
  • 2 Tbsp tamari or soy sauce

Creamy peanut sauce:

  • 1/2 cup peanut butter
  • 1/2 cup coconut milk
  • 1/4 cup tamari or soy sauce
  • 5-6 pitted dates or 1-2 Tbsp maple syrup
  • 1/2 lime, juiced

Toppings:

Method:

  1. Soak or cook rice noodles according to package instructions and set aside.
  2. Blend all creamy peanut sauce ingredients together until smooth and set aside.
  3. Place the cubed tofu with the cornflour in a bag or lifted tub and shake gently to coat the tofu.
  4. Fry the tofu in 1 Tbsp of the coconut oil until lightly golden and crisp on both sides. Set aside.
  5. Heat the remaining 1 Tbsp coconut oil in a wok or large frying pan.
  6. Add the red onion and fry until soft.
  7. Add minced garlic and ginger, fry another few minutes.
  8. Add mushrooms and fry until browned.
  9. Add the tamari and the rest of the veggies to the pan and cook for 2-3 minutes. You want them to stay bright and crisp.
  10. Add the cooked noodles, peanut sauce, spring onion and fresh coriander. Toss gently to combine. Heat until warmed through.
  11. Serve with Red Hot Firekraut for a nice flavourful kick, chopped toasted nuts and a squeeze of fresh lime.