Vegan Pad Thai

Total time: : 30 minutes | Serves: : 3-4

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  • ● 2.5 tablespoons tamarind paste
  • ● 2 teaspoons lemon juice
  • ● 1 tablespoon coconut sugar
  • ● 3 tablespoons tamari sauce
  • ● 1.5 tablespoons sriracha hot sauce

Stir fry:

  • ● 1 packet Slendier Konjac noodles
  • ● 4 tablespoons neutral oil
  • ● 200g tofu, chopped into small cubes
  • ● 1 shallot, thinly sliced
  • ● 3 garlic cloves garlic, minced
  • ● 1 cup spring onions, chopped into long pieces
  • ● 1 small head broccoli, chopped
  • ● ½ a red capsicum, thinly sliced
  • ● 1 small carrot, julienned
  • ● 1.5 cups mung bean sprouts (extra for serving, optional)

For serving:

  • ● Peanuts
  • ● Lime
  • ● Chilli


  1. Drain and rinse the Slendier Konjac Noodles according to package instructions and set them aside to drain.
  2. To a small bowl, add all the sauce ingredients and mix well. Set aside.
  3. Heat up a frying pan on medium-high heat, then add 2 tablespoons of oil. Add the tofu cubes and fry them on each side for a few minutes until they’re golden. This will take about 7-8 minutes. Once done, set aside,
  4. To a wok or skillet on medium-high heat, add the other 2 tablespoons of oil, and when hot, add in the shallots, garlic, and spring onions. Saute tossing for about 1 minute.
  5. Add in the broccoli, capsicum, and carrot, tossing and cooking for a further few minutes until they get a bit of colour but are still a little crunchy.
  6. Add in the noodles and sauce and stir them in well.
  7. Lastly, add in the sprouts and toss for about 30 seconds, then remove from heat.
  8. Plate up with crushed roasted peanuts, a lemon wedge, more mung bean sprouts, and some extra chilli if desired. Best enjoyed straight away.

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