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For Pad Thai sauce:
- 1/3 cup crunchy peanut butter
- 2 tablespoons tamarind paste
- 3 tablespoons agave syrup
- 1/4 cup soy sauce
- 3 tablespoons fresh lime juice (from approx. 2 limes)
For tofu and broccolini:
- 1 pound broccolini
- 3 cloves of garlic, crushed
- 1/2 inch ginger, peeled and grated
- 2 bird's-eye chilies, finely chopped
- 8 ounces firm tofu, drained and cubed
- 9 ounces flat folded rice noodles
- Canola oil
- 6 green onions, finely chopped
- Handful of sesame seeds
- Toasted sesame oil
- Handful of fresh Thai basil leaves, shredded
- Handful of fresh mint leaves, shredded
- 1 lime, cut into 4 wedges
- First, make sauce by putting peanut butter, tamarind paste and agave syrup into a bowl, then slowly mix in soy sauce, lime juice and ¼ cup of water.
- Next, trim broccolini and put florets into a bowl. Chop stalks and leaves into ½-inch pieces. Place garlic, ginger, chiles and tofu in little piles within easy reach of the stovetop. Cook noodles according to package instructions, rinse under cold water, drain, then drizzle with a tablespoon of canola oil and toss gently with your hands.
- In a large non-stick frying pan with a lid, heat 2 Tbsp canola oil on medium-high, then fry tofu for 5 minutes, turning every minute, until pale gold. Add garlic, ginger and chiles, cook 2 minutes, then add broccolini stalks and ¼ cup of water, cover pan, and steam for 2 minutes, until broccolini is tender. Add broccolini florets, sauce and green onions (reserve a handful for garnish), stir to combine, then cover again and leave for 2 minutes.
- Turn heat down to a whisper, add noodles handful by handful, gently mixing in until coated in sauce, then turn off heat. Distribute noodles between four plates and sprinkle over the sesame seeds and reserved green onions. Drizzle each portion with sesame oil, scatter herbs, add a generous squeeze of lime and serve immediately.
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