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Pad Thai

Total time: 30 minutes
Serves: 3-4

  • 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 of 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 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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