Soak the rice noodles according to the packet instructions, then drain and set aside. Cube the tofu and pat it thoroughly dry.
For the sauce, stir the peanut butter, soy sauce, lime juice and maple syrup until smooth. If it's too thick, loosen it with a little water.
Heat the coconut oil in a large frying pan or wok and fry the tofu until golden brown all over. Then take it out of the pan.
Briefly fry the garlic, carrot and pepper in the same pan until the veg still has some bite. Then add the rice noodles and the sauce and toss everything well.
Fold in the tofu and bean sprouts and just warm them through briefly. That way the sprouts stay fresh and crunchy. In pregnancy, stir-fry the sprouts for 2–3 minutes until they're heated through.
Serve with the peanuts, coriander and chilli flakes. Add a little more lime juice at the end if you like.
Good to know
This pad thai is one of those dishes that tastes of a lot without much effort. Creamy, fresh and with exactly the mix of warmth and crunch that just hits the spot.
Swaps
Tofu → tempeh (also provides fibre, a little stronger in flavour); peanut butter → almond butter (also provides unsaturated fatty acids; contains tree nuts); rice noodles → buckwheat noodles (also provide fibre and protein); maple syrup → date paste (less processed, also brings a little fibre)
Allergens
Contains soya, peanuts and gluten (soy sauce; tamari is a gluten-free alternative). Best to leave out the chilli flakes for children. In pregnancy, cook the bean sprouts until steaming hot rather than just warming them through, as raw sprouts can carry germs.
