Cauldron’s Tofu Pad Thai
The humble Garden Salad doesn’t need a backstory, secret recipe, or exotic ingredients. It’s the classic, everyday salad- made with fresh veggies that always seem to find their way into the fridge. Reliable, versatile, and satisfying, the Garden Salad is the great leveller of meals- fresh, quick, and completely fuss-free.
Serves
2
10
minutes
Ingredients
1 x 160g pack Cauldron Tofu Pieces
100g rice noodles
1 tbsp. reduced salt soy sauce
1 tbsp. tamarind paste
1 lime, juice only
2 garlic cloves, crushed
Pinch chilli flakes
Drizzle sesame oil
2 spring onions, chopped
1 red pepper, sliced
1 carrot, sliced into fine matchsticks
50g sugar snap peas, halved
2 eggs, beaten
50g bean sprouts
To garnish…(optional):
Thai basil
Chopped peanuts
Lime wedges
Method
Cook the rice noodles as per pack instructions, drain and set to one side.
Place the soy sauce, tamarind paste, lime juice, garlic and chilli flakes in a small bowl. Add one tablespoon of water and mix to combine. Set to one side.
Heat a drizzle of sesame oil in a large wok or non-stick frying pan over a medium-high heat.
Add the Cauldron Tofu Pieces, spring onion, red pepper, carrot and sugar snap peas. Stir-fry for 4 minutes over a medium-high heat tossing the ingredients regularly to evenly cook.
Push the ingredients to one side, add the beaten eggs and lightly scramble using a spatula. Mix to combine with the stir-fry.
Add the cooked noodles, bean sprouts and prepared sauce. Toss to coat and stir-fry for one minute to warm though.
Divide between warmed serving bowls. Garnish with Thai basil, chopped peanuts, and lime wedges.
