Quick N’ Easy Pad Thai

• total time: 3 minutes

Ingredients

Healthy, hearty, and cheaper than a takeaway.

This one-pan Pad Thai hits every craving without the price tag. Creamy, nutty, spicy, and full of crunch, the ultimate fakeaway win. 💸🔥

Ingredients (Serves 4):

1 tbsp groundnut oil

1 tbsp toasted sesame oil

2 tbsp dark soy sauce

1 tbsp coconut or brown sugar

4 garlic cloves

5cm piece fresh ginger

2 × 280g firm tofu blocks

125g smooth peanut butter

100g Sriracha (more or less to taste)

235ml water

2 carrots

8 baby corn

1 handful mangetout

2 red chillies

1 red bell pepper

60g crunchy peanuts

2 spring onions

1 pack rice noodles (cooked according to pack)

Before You Start:

Press the tofu to remove excess water | Use a large wok or deep frying pan

How to Make It:

1️⃣ Prep the tofu + veg — Cut tofu into 1cm cubes | Finely chop garlic | Slice ginger into matchsticks | Dice carrots + red pepper | Quarter baby corn | Slice chillies + spring onions.

2️⃣ Fry the base — Heat groundnut + sesame oil in a wok | Add garlic + ginger, cook 1 min (don’t brown) | Add tofu cubes and fry until golden.

Directions

Make the sauce — Stir in peanut butter, soy sauce, Sriracha + water | Mix until smooth and thick | Add coconut sugar and stir until dissolved.

Add the veg — Toss in carrots, corn, mangetout, chillies + red pepper | Stir to coat and cook 3–4 mins (keep it crunchy!).

Finish + serve — Add crushed peanuts + spring onions | Stir in freshly cooked rice noodles (still a bit wet) so the sauce clings perfectly | Serve hot with extra Sriracha + peanuts on top.