Carrot-noodle and peanut Pad Thai

Total time: 45m
Preparation Time: 45m

For 2 people


Nadia Damaso - Eat better not less

Nutritional Information

Contains 751 Kcal, 32g Protein, 52g Carbohydrates, 43g Fat


  • Vegetables
  • 550 g carrots
  • 55 g spring onions (green part), cut diagonally into strips approx. 1 cm wide
  • 1 bunch coriander, roughly chopped
  • 250 g bean sprouts
  • 1 bunch Thai basil, roughly chopped
  • Sauce
  • 1 tbsp Tamari (or reduced salt soy sauce)
  • 1 tbsp fish sauce
  • 4.5 tsp coconut palm sugar
  • 1 tbsp peanut butter (preferably unsweetened)
  • 2.5 tsp lime juice
  • 1 tbsp tamarind paste
  • 2 tsp chilli flakes (or Sriracha sauce)
  • Tofu and nuts
  • 2.5 tsp coconut oil
  • 2 garlic clove, finely chopped
  • 1 red onions, cut into thin slices
  • 250 g tofu, cut into approx. 1 cm cubes
  • 50 g peanuts, toasted, roughly chopped
  • 50 g coconut pieces, toasted, roughly chopped
  • Serving and topping
  • a little lime juice
  • 0.5 lime, in slices or segments

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  • Vegetables

    Cut the carrot into long, thin noodles using a peeler (or into long strips using a Julienne peeler). Prepare three quarters of the spring onions, bean sprouts, coriander and Thai basil; put the rest to one side for the topping.
  • Sauce

    Mix all the ingredients well.
  • Tofu and nuts

    Heat the coconut oil in a large frying pan and briefly fry the garlic and onion, then add the tofu and fry until golden-brown. Add 4 tbsp of sauce and continue to fry for 5 mins. Add the carrots and the rest of the sauce, mix well and fry until the carrots are cooked but still have some crunch. Now add half of the peanuts, vegetables and herbs (bean sprouts, spring onions, coriander, Thai basil) and fry for 1 min. until the bean sprouts and spring onions are a little softer.
  • Serving and topping

    Serve the Pad Thai onto the plates, drizzle over some lime juice and scatter over the bean sprouts, spring onions, herbs and nuts reserved for the topping. Place the lime slices or segments on the side. For more spiciness (an absolute must for me!) Drizzle over the Sriracha sauce or scatter over some chilli flakes.
  • Tip:

    Use half a carrot or half a courgette instead of a whole carrot. Use a spiral slicer to cut the courgette, too, but only add it with the other vegetables right at the end and just fry it briefly until the herbs and bean sprouts are a little softer (otherwise it becomes too watery and loses its texture completely).

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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