JAMIE OLIVER’S WORST RECIPE YET (Veggie Pad Thai)

tofu

🥗Healthier: tempeh

💰Cheaper: seitan

Tempeh offers a higher protein content while being a budget-friendly option.

peanuts

🥗Healthier: sunflower seeds

💰Cheaper: pumpkin seeds

Sunflower seeds provide a similar crunch at a lower cost.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free while liquid aminos are often less expensive.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar has a lower glycemic index but white sugar is more economical.

Soak rice noodles in room temperature water for about 7-8 minutes, checking the package for specific cooking times.

Run the noodles under cold water to stop the cooking process if they are overcooked.

Add a little sesame oil to the noodles to prevent sticking.

Toast and crush 20 g of salted peanuts for garnish.

Prepare vegetables: cut the core of the Pak Choy in half, keep the asparagus tips, and slice the stalks.

Dry fry all the vegetables including broccoli, asparagus, baby corn, and shallots in a pan without oil.

Add the crushed garlic to the pan and stir-fry until fragrant.

In a bowl, mix the crushed tofu, sweet chili sauce, tamarind paste, sesame oil, and juice from half a lime to create the sauce.

Combine the cooked noodles with the sauce and stir to coat evenly.

Add the bean sprouts and toss everything together until heated through.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens