This vegan take on a Pad Thai is quick and easy to make and requires just a few ingredients - perfect for weeknights!
Ingredients
- Oil for frying (ideally sesame but any fine)
- 300 g/10.5oz (approx.) stir fry vegetables of your choice
- 150 g/5oz (approx.) ‘straight to wok’ ribbon noodles
- 2 handfuls marinated tofu pieces
- 1 handful peanuts, roughly chopped
- 1-2 tbsp peanut butter (smooth or chunky)
- 3 tbsp sweet chilli sauce (or use 2 tbsp syrup mixed with 1 tsp chilli powder)
- Juice of ½ lime
Instructions
- Heat a little oil in a wok or large frying pan and empty the stir fry veg into the pan.
- Fry for a few minutes before adding all of the other ingredients.
- Stir frequently for a few minutes to ensure that the noodles are cooked and the peanut butter has softened and is evenly distributed.
- Serve immediately.