Pad Thai | Abel & Cole

Pad Thai

Total: 30 mins

An easy-peasy pad Thai, packed with savoury crisp-fried tofu, tender courgettes and sweet red peppers, flashed in a pan with an oodle of noodles and a sweet-spicy sauce.

This recipe is a:

See this week's box.

435 kcal
(per portion)

Ingredients you'll need

200g wide flat noodles
4 carrots
2 courgettes
1 red pepper
450g naked xl tofu
1 tbsp Worcester sauce
1 spring onion
2 chillies
A handful of coriander

From your kitchen

2 tbsp sunflower oil
Sea salt
Freshly ground pepper

Step by step this way

1.
Fill a medium pan with water, cover and bring to the boil. Add half the pack of pad Thai noodles to the boiling water, then simmer for 3-4 mins, till soft. Drain the noodles, rinse them with cold water and set to one side.
2.
Fill a medium pan with water, cover and bring to the boil. Add half the pack of pad Thai noodles to the boiling water, then simmer for 3-4 mins, till soft. Drain the noodles, rinse them with cold water and set to one side.
3.
Fill a medium pan with water, cover and bring to the boil. Add half the pack of pad Thai noodles to the boiling water, then simmer for 3-4 mins, till soft. Drain the noodles, rinse them with cold water and set to one side.
4.
Fill a medium pan with water, cover and bring to the boil. Add half the pack of pad Thai noodles to the boiling water, then simmer for 3-4 mins, till soft. Drain the noodles, rinse them with cold water and set to one side.
5.
Fill a medium pan with water, cover and bring to the boil. Add half the pack of pad Thai noodles to the boiling water, then simmer for 3-4 mins, till soft. Drain the noodles, rinse them with cold water and set to one side.

This recipe is from

See this week's box