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Plant Pad Thai

With Caramelized Garlic Tofu
recipe-difficulty
Not too tricky
recipe-serves
4
ready-in
60 mins
Plant Pad Thai

Normally with Pad Thai, all ingredients are combined together but we have styled this dish with the vegetables separate to the protein and the noodles so you can ensure you are getting a really good ratio of veggies.  It’s a pretty good rule to apply to most of your meals that at least half the plate should be taken up with vegetables! This ensures a huge variety of nutrients, plenty of fibre and means you can eat a lot of food without overdoing the energy intake.

You can use whatever veggies you like for this dish, so you can keep reinventing it and make it year-round.

The combination of noodles, tofu, peanuts and vegetables makes this a great mix of all of your macronutrients, so it will fill you up and keep you satisfied for a good few hours!

We are using coconut aminos in this dish. For those of you who aren’t familiar with liquid aminos, they are fermented savoury sauce (similar to soy) but lower in sodium and are gluten-free. The name “amino” comes from the free amino acids that are what give the savoury (umami) flavour. The savoury flavour is due to the free amino acids that are released because of the fermentation process.

Main Meals
Thai inspired
Pantry Items
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  • 2 Tbsp Vegetable Broth Garden Veggie 
  • 4 spring onions, soft part chopped
  • 2 bunches broccolini, trimmed and halved
  • 2 baby bok choy, halved or chopped
  • 3 carrots, peeled into ribbons
  • 3 sprigs Tuscan kale, chopped
  • 1 baby bok choy, chopped
  • 2 zucchinis, cut into chips
  • 1 cup red cabbage, sliced
  • Thumb-size piece of ginger, grated
  • 5 cloves garlic, minced
  • 3.5 oz Pad Thai noodles
  • 1 lb firm tofu
  • 1 heaped tbsp tamarind paste
  • 1 heaped tbsp peanut butter
  • ½ cup coconut aminos
  • ½ lime, juiced
  • Tamari, to taste
  • 1 cup peanuts
  • 1-2 tsp chili flakes (depending on preference)
  • Large handful of bean sprouts
  • Coconut Oil
  • 1 tbsp Maple Syrup
  • Coriander leaves to garnish
  1. Place Pad Thai noodles in a bowl of warm water for 10 minutes, then drain.
  2. Meanwhile, add a little coconut oil to a large pan and cook vegetables until tender but with a little bite to them. Remove and set aside. Cook in batches if needed, as the volume will reduce as the vegetables cook down.
  3. Remove tofu from packaging and pat dry with paper towels, pressing down to remove moisture. Cut into cubes.
  4. Heat a little more coconut oil in the pan, add tofu and vegetable broth, and fry for a few minutes until golden.
  5. Add in garlic and ginger, fry for a few more minutes until the garlic is cooked.
  6. Add in 1 tsp of tamari, stirring around to coat all the tofu pieces, and continue frying until the tofu is caramelized.
  7. Meanwhile, make the sauce by combining tamarind paste, peanut butter, maple syrup, coconut aminos, 1 tbsp tamari, and juice of ½ lime in a bowl.
  8. Return vegetables to the pan with noodles, and pour over the sauce and ½ cup of water.
  9. Stir to combine, then serve hot.
  10. Garnish with lime wedges, coriander leaves, peanuts, chili flakes, and bean sprouts.