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Carrot-noodle and peanut Pad Thai
45 m active | 45 m total
Nutrition facts per serving:
  • Energy in kcal about 751
  • Fat about 43g
  • Carbohydrates about 52g
  • Protein about 32g
This is needed
This is needed for 2 people
  • 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
  • 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 onion, 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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And that's how it's done
And that's how it's done
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.
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.