Veggie Pad Thai

Veggie Pad Thai

Eating the rainbow is never a bad idea! This Pad Thai from Judianne at Quick Healthy Family Meals is made with egg and tofu is the perfect dish to prep ahead for a busy week. Simply take out the egg to make this vegan.


  • One pack of your favourite tofu
  • Two eggs, beaten
  • Two noodle nests
  • Two courgettes
  • Three carrots
  • One onion
  • Add any leftover veggies in the fridge for extra tastiness!
  • 50g peanuts

For the sauce

  • Three tbs vegetable stock
  • 1 tbsp vinegar
  • One tbs soy sauce
  • 6 tbs vegetarian oyster sauce
  • 1/2 tsp chilli paste


  • In a jar, mix vinegar, vegetarian oyster sauce, vegetable stock, soy sauce and the chilli to make a sauce. Shake well.
  • Beat the egg and spiralise/chop your veg into thin strips or cubes.
  • Put the peanuts in a bag and mash them with a rolling pin.
  • Cook the noodles as per the instructions.
  • Cut the tofu into cubes.
  • Heat some oil in a pan or wok.
  • Add some chopped chilli, a spoon of garlic and some ginger (optional).
  • Add the tofu and fry for a few minutes before adding the onions and mushrooms. Add the remaining vegetables.
  • Pour in the beaten egg and your mixed sauce.
  • Once cooked, add the noodles.
  • Sprinkle with peanuts to serve.

Igluu meal prep containers can be purchased on our website.

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