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Vegan Pad Thai with a Pic’s Peanut Sauce

Serves: 2


  • 1 tbsp of vegetable oil
  • 2 garlic cloves (crushed)
  • ½ red onion sliced
  • 100g rice noodles (or serving suggestion for 2 people)
  • 150g bean sprouts
  • 1 red pepper (deseeded and sliced)
  • 1 green pepper (deseeded and sliced)
  • 1 block of extra-firm tofu, cut into chunks (drain if required)
  • pinch of salt
  • Coriander
  • Chopped peanuts
  • Spring onions (sliced)
  • 1 lime

Peanut sauce

  • 50g smooth peanut butter
  • 1 tablespoon of soy sauce
  • 1 tablespoon of Sriracha
  • 1 tablespoon of sesame oil
  • Juice from ½ lime
  • 100ml boiling water


  1. In a saucepan on medium heat, begin to cook your noodles as per their instructions.
  2. In another pan on medium heat, add the vegetable oil, garlic, red onion, red pepper, and green pepper and sauté for a few minutes, before adding in the tofu chunks.
  3. Meanwhile combine the ingredients for the sauce into a jug/bowl.
  4. Next, add the bean sprouts and a pinch of salt, followed by the sauce.
  5. Combine, and let simmer for a few minutes until the noodles have cooked as per their instructions.
  6. Drain noodles and add into the pan with the rest of the ingredients. Combine well.
  7. After a couple of minutes plate up and sprinkle with coriander, chopped peanuts and spring onions.
  8. Squeeze with lime and enjoy!
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