Tofu Pad Thai

Prep Time: 15 mins Cook Time: 20 mins
Serves: 4



  • 300g brown rice noodles
  • 80g shelled unsalted peanuts
  • 1 large shallot, finely chopped
  • 1 large garlic clove, finely chopped
  • 200g sustainable raw peeled prawns
  • 180g firm silken style tofu, drained and cut into cubes
  • ½ small bunch fresh chives
  • 40g tamarind purée
  • 35g brown sugar (or palm sugar)
  • 35ml fish sauce (optional)
  • Juice ½-1 lime, plus extra wedges
  • 2 large free-range eggs
  • 1 tsp light soy sauce
  • Pinch hot chilli powder (optional)
  • 4 spring onions chopped, plus extra to serve
  • Small bunch fresh coriander, plus extra to serve
  • 1 tbsp Coconut Dream
  • A few slices of red chilli to garnish


  1. Put the noodles into a large bowl, cover with cold water and set aside.
  2. In a jug, beat the eggs with the soy sauce, Coconut Dream and chilli powder (if using).
  3. Put the tamarind, sugar, fish sauce and lime juice into a saucepan and place over a low heat, stirring until the sugar has dissolved. Keep on a low heat.
  4. In a large wok cook the peanuts in 1 tbsp of oil over a medium heat for 2 minutes. Remove them from the pan and finely chop.
  5. Meanwhile cook the noodles in boiling water until just tender (3-4 mins). Drain and rinse with warm water.
  6. Add the remaining oil to the wok and stir-fry the shallots and garlic for 2-3 minutes.
  7. Increase the heat to medium-high, then add the prawns and cook until just pink. The add the tofu and chives and cook for 1 minute.
  8. Add the egg mixture and stir gently until just set, then turn up the heat and add the noodles.
  9. Add the tamarind sauce, spring onions, coriander and half of the peanuts and toss.
  10. Serve with the remaining peanuts, beansprouts, coriander and chilli.

Macronutrients Breakdown

  • Carbs: 85.25g
  • Protein: 29.5g
  • Fat: 20.5g


  • Calcium: 109mg
  • Vitamins D: 1mcg
  • B12: 1.58mcg
  • Kcal per serving: 639Kcal pp


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