Tofu and Asparagus Pad Thai

Tofu & Asparagus Pad Thai
  • Yield : 2
  • Servings : 3
  • Prep Time : 10m
  • Cook Time : 25m
  • Ready In : 35m

This recipe makes a healthy, vegetarian alternative of the very popular Pad Thai. You can make a delicious, spicy light meal in just half an hour.


  • 200 g rice noodles
  • 2 lime (1 juiced, 1 cut into wedges)
  • 1 tablespoon tamarind paste
  • 2 tablespoons sweet chili sauce
  • 2 tablespoons vegetable/sunflower oil
  • 300 g tof (dry, cut into cubes)
  • 10 spears asparagus (diagonally sliced)
  • 300 g bean sprouts
  • 3 garlic cloves (finely chopped)
  • coriander leaves
  • peanuts


Step 1

Cook the noodles following the instructions on the pack.

Step 2

Mix the lime juice, tamarind and chili sauce in a bowl and put aside.

Step 3

Preheat 1 tablespoon oil in a wok and fry the tofu for 5-8 minutes until golden. Set aside.

Step 4

Add the remaining oil and fry asparagus, stirring until tender.

Step 5

Add the spring onions, bean sprouts and garlic and cook for another 2 minutes.

Step 6

Stir in the noodles, sauce and salt. Add the tofu and heat everything.

Step 7

Serve with coriander and salted peanuts sprinkled all over, and the lime wedges in the side.


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