Spicy Peanut Pad-Thai

Noodles are a favourite of mine and are a great thing to meal prep. You can pack in lots of veg, protein and yumminess in just one meal! I always like experimenting with different sauces. This one is made for peanut butter and was DELICIOUS!

Servings: 3


  • For the sauce:
    • 2 tbsp soy sauce (light/dark or both)
      1 tbsp minced ginger
    • 1 tbsp maple syrup
    • 1 tbsp peanut butter
    • 1 tbsp hot sauce

    For the noodles

    • 160g rice noodles
    • 200g block of tofu, cubed
    • 1 tbsp sesame oil
    • 1 red chilli, chopped
    • 1 tsp garlic, chopped
    • 3 spring onions, chopped
    • 400g beansprouts
    • 100g spring greens (or cabbage)


    1. Preheat oven to 180. Combine all ingredients for the sauce in a bowl, stir well and set aside
    2. Like a baking tray with parchment paper and place the tofu chunks on top. Bake the tofu for 20 minutes. In the meantime, cook the noodles according to packet instructions
    1. Heat sesame oil in a pan over a medium/high heat. Once it begins to bubble, add the chilli, garlic and spring onions. Fry for 4-5 minutes
    2. Add the beansprouts and spring greens to the pan. Stir regularly. After about 3 minutes turn the heat down slightly, add half of the sauce and stir through, then add the noodles, tofu and remaining sauce. Stir until everything is well coated in sauce
    3. Plate up and enjoy! You can garnish with extra chilli, sesame seeds, coriander and lime!

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