Soak the rice noodles in hot water until soft but still with a little bite. Then drain and set aside briefly.
Dice the tofu and press it well to dry it. Cut the pepper into thin strips, slice the spring onions into rings and finely chop the garlic.
For the sauce, stir the peanut butter with the soy sauce, lime juice, maple syrup and a little warm water until smooth. It should be creamy but still easy to pour.
Heat the coconut oil in a wok or large frying pan and fry the tofu until golden brown. Take it out, then briefly stir-fry the garlic and pepper over a high heat in the same wok.
Add the rice noodles to the wok with the peanut sauce and mix everything thoroughly. Fold in the bean sprouts, tofu and spring onions and let them warm through briefly (in pregnancy, until the sprouts are steaming hot).
Divide between plates and serve with chopped peanuts and chilli flakes.
Good to know
This pad thai is quick to make but still tastes like a proper after-work dinner. Creamy, spicy and with just the balance of freshness and toasted flavours you'll want on the table more often.
Swaps
Tofu → tempeh (also provides protein and fibre). Peanut butter → almond butter (also provides unsaturated fatty acids; contains tree nuts). Rice noodles → edamame or buckwheat noodles (also provide protein and fibre). Coconut oil → olive oil or avocado oil (mainly unsaturated fatty acids).
Allergens
Contains soya, peanuts and gluten (soy sauce; tamari is a gluten-free alternative). For children, leave out the chilli flakes and only give peanuts in an age-appropriate form. In pregnancy, only eat the bean sprouts cooked until steaming hot.
