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15 minute Tofu Pad Thai
"This amazingly fast and easy Thai Green Curry will take you to the bustling streets of central Thailand from the comfort of your home. With a spicy kick to it but then balanced by the coconut milk. Taking just 15 minutes and it looks incredible served with coconut rice and garnished with a coriander leaf. Using very simple ingredients that everyone can get from there local store or super market. This can be made for just 3 people or the recipe can be doubled for a larger group"
Preparation Time15 min
Cooking Time10 min
Cooking MethodCasserole, Skillet
- 400 grams Coconut Milk
- 2 cups Mushrooms
- 3 cloves Garlic, minced or diced
- a thumb Ginger, microbladed or diced
- 1 Green Chilli, finely diced
- 1 cup Mange Tous
- 1 Block diced tofu
- 1 Diced onion
- 3 tablespoons Thai Green Curry Paste
In a large saucepan (or a wok) heat a tbsp of oil over a medium heat and add the onions, garlic, chilli and ginger and sauté for 4 minutes.
To the pan add the mushrooms, tofu and a quarter of the tin of coconut milk and a tbsp of thai green curry paste. Stir it around the pan for 4 minutes
Then add the rest of the coconut milk and curry paste. Let the mixture simmer for 8 minutes stirring it every minute.
Now everything is done you can enjoy. Serve with rice and a sprig of coriander