Tofu & Mushroom Pad Thai | Abel & Cole
Tofu & Mushroom Pad Thai
Clock Image
Prep: 15 mins
Cook: 20 mins
Let's wok and roll! Crisp tofu, juicy mushrooms and a spicy hit of Thai red curry paste.
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Ingredients you'll need
Recipe Ingredients Image
  • A punnet of white mushrooms
  • A punnet of gourmet mushrooms
  • A thumb of ginger
  • A pack of smoked tofu
  • ½ a pack of pad Thai noodles
  • A bag of cavolo nero
  • A sachet of red Thai curry paste
  • ½ a tub of mixed bean sprouts
  • A sachet of Thai sweet chilli sauce
From your kitchen
  • A glug of olive oil
You'll need
  • Deep frying pan or wok
  • Kitchen paper
  • Pan with a lid
  • Colander or sieve
Step by step this way
  • 1.

    Rinse the mushrooms. Slice them. Peel the ginger and slice into matchsticks. Drain the tofu. Pat dry. Slice into bite-sized chunks.

  • 2.

    Warm a glug of oil in a deep frying pan or wok. Add the tofu and fry for 5-6 mins till crisp and golden on both sides. Turn every so often while it cooks. Lift the tofu out of the pan. Pop on a plate lined with kitchen paper. Fill the kettle and boil it.

  • 3.

    Fill a pan with hot water from the kettle. Add the noodles. Boil for 3 mins. Lift out with a slotted spoon - save the water for later. Pop the noodles in a bowl. Cover with a little water from the kettle to keep them warm.

  • 4.

    Trim, rinse and shred the cavolo nero. Add to the pan of noodle water and boil for about 3 mins or till just tender. Drain and rinse briefly in cold water.

  • 5.

    Add the Thai curry paste and the ginger to the pan. Stir and cook for 1-2 mins over a medium heat till fragrant.

  • 6.

    Add the mushrooms to the frying pan. Stir-fry for 5-6 mins till juicy. It might look like a lot of mushrooms but they will cook down. Rinse half the pack of bean sprouts.

  • 7.

    Pop the crispy tofu back into the pan. Tip in the bean sprouts. Toss in the cooked noodles and the cavolo nero. Mix well.

  • 8.

    Serve the tofu and mushroom noodles drizzled with the sweet chilli sauce.

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