Quick Pad Thai with Tofu and Sesame Kale
One of our special ‘Mood Food’ recipes – packed with lots of brain-boosting nutrients including B Vitamins, Omegas, Amino Acids, Protein, Magnesium and Zinc – to help boost your mood, sharpen your mind and combat stress.
Share your creations with us by using #veganrecipeclub and tagging @veganrecipeclub
Total time
20-30 minutes
Cuisine
Thai
Meal
- mains
Servings
2-3
Ingredients
Sauce
- 3 tbsp peanut butter (or try almond or cashew butter – mmm)
- ½ tsp chilli sauce (garlic and ginger variety particularly nice)
- 1 tbsp soya sauce – shoyu or the GF tamari especialy good
- 4 tbsp hot water
- 1 tsp agave syrup
Noodles & Veg
- 150g/5½oz soba or other noodles, egg-free. Use GF noodles eg rice, if appropriate. Or use straight to wok noodles for an even quicker dish, eg Amoy – many of these are vegan, just avoid egg noodles obviously!
- 1 tbsp vegetable oil
- 200g/7oz beansprouts
- 100g/3oz mange tout
- 1 red pepper, chopped
- 1 packet Cauldron marinated tofu pieces. For a GF option use plain tofu, cubed and pre-fried then drizzled with a little tamari
- To serve: red chilli flakes, lime segment and flaked almonds
Sesame Kale
- 3 handfuls of kale, chopped fine, stalks removed
- 2 tbsp sesame seeds
- 1 tsp sesame oil (optional)
Instructions
- To make the sauce, place all the ingredients into a small bowl, whisk until smooth, then set aside.
- Make the noodles: bring a saucepan of water to the boil and cook the noodles according to the packet instructions. Be careful not to overcook them. If using straight-to-wok noodles, follow the packet instructions.
- Meanwhile, heat the vegetable oil in a medium frying pan. Stir-fry the beansprouts, mange tout and pepper on a medium-high heat for around 5 minutes so they are slightly softened but still crunchy. Add a splash of water if they start to catch.
- Turn off the heat then stir in the tofu pieces. Set aside.
- Steam the kale for a couple of minutes – in the microwave on on the stove – before stirring in the sesame seeds and oil if using. Remove from the heat and cover with a lid to keep warm.
- To assemble the Pad Thai, drain off the noodles using a colander then rinse briefly with cold water to stop them sticking together.
- Spoon the noodles into the frying pan with the vegetables and tofu. Turn the heat back on and stir in the satay sauce.
- Using a pair of tongs, gently lift up the noodles to mix them well with the vegetables and tofu so everything gets nicely coated with the sauce. Do this as the food is warming through.
- Serve the Pad Thai with a sprinkle of chilli flakes, a segment of lime and almond slices – and the Sesame Kale on the side.
Keywords
Did you know that the Vegan Recipe Club is run by Viva!, and that we are a charity?
We create vital resources to help educate everyone – vegan veterans, novices and the v-curious alike – about vegan food, health and nutrition; as well as the plight of farmed animals and the devastating environmental impact of farming.
Through this work we have helped thousands of people discover veganism; but we want to reach millions more! We rely entirely on donations as we don’t get any government funding. If you already support us, thank you from the bottom of our hearts, you are really making a difference! Please share our details with your friends and loved ones too, as every donation enables us to keep fighting for change.
Related recipes
Flourless Mince Pie Brownies
Fancy some mince pie brownies? They are gooey, moist, fruity and richly chocolatey and totally addictive (be warned)… These lovely and super festive brownies are so good you’d never believe…
Baked Biscoff Cheesecake
This cheesecake is the ultimate indulgence! You’ll only need a small bite so there’ll be lots to go around – perfect for a big Christmas dinner 🙂
Mexican Halloween Hot Chocolate Cakes
This deliciously spooky halloween recipe is courtesy of Viva!’s very own Dr Justine Butler! Have a look at her blog for lots of other amazing recipes and inspiration 🙂
‘Tuna’ & Sweetcorn Sandwich
This is a great vegan, fishless alternative to this traditional sandwich. Perfect for lunchboxes or use the filling for jacket potatoes, toasties, pasta bake, puff pastry tart.
Pizza Dough, Smoked Ajo Blanco & Basil
This has become something of a signature dish of sorts. It really came about because of my personal loathing of sourdough as the accepted bread course at restaurants. I wanted…
Frangipane Tart
This is one of my favourite dessert recipes: light, crisp pastry with a frangipane topping over a delicate layer of jam. Everyone who tries it loves it, so I hope…