Ranchslaw Pad Thai

Ranchslaw Pad Thai


Serves 4

Cook noodles according to packet instructions. Whisk fish sauce, rice wine vinegar, brown sugar and soy sauce in a small bowl. 

Dry tofu with paper towels pressing down firmly. Cut tofu into 2cm cubes, sprinkle with salt and pepper. Sear the tofu in a wok with hot oil until golden brown over medium-high heat. Set aside. 

Heat two tablespoons of peanut oil in the wok over medium heat, add garlic and ginger and stir, cooking for just a minute until fragrant. Add the drained, semi-soft noodles and toss with the mixture. Add the Ranchslaw and Pad Thai Sauce and cook for 1 minute. Add the cooked tofu, bean sprouts and toss with the noodles until combined.

Serve immediately by dividing between bowls and garnish with crushed peanuts, chilli, extra bean sprouts and lemon wedge.

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