RANCHSLAW PAD THAI

Step 1

Cook noodles according to packet instructions. Whisk fish sauce, rice wine vinegar, brown sugar and soy sauce in a small bowl.  

Step 2

Dry tofu with paper towels pressing down firmly. Cut tofu into 2cm cubes, sprinkle with salt and pepper. Sear the tofu in a wok with hot oil until golden brown over medium-high heat. Set aside.  

Step 3

Heat two tablespoons of peanut oil in the wok over medium heat, add garlic and ginger and stir, cooking for just a minute until fragrant. Add the drained, semi-soft noodles and toss with the mixture. Add the Ranchslaw and Pad Thai Sauce and cook for 1 minute. Add the cooked tofu, bean sprouts and toss with the noodles until combined. 

Step 4

Serve immediately by dividing between bowls and garnish with crushed peanuts, chilli, extra bean sprouts and lemon wedge. 

RANCHSLAW

A farmstyle classic that comes with our delicious Homestyle Dressing. The perfect combination of taste, colour, and crunch!

• wb_sunny Available All Year Round
• grass Gisborne
• tag_faces Gluten Free
• auto_awesome Washed & Ready To Eat
• panorama_vertical Dressing Included
• cruelty_free Vegetarian

• 1pack LeaderBrand Ranchslaw 
• 200g Pad Thai noodles 
• 1 tsp crushed garlic 
• 1 tsp finely grated ginger 
• 300g tofu 
• Salt and pepper to taste 
• 100g bean sprouts 
• Peanut oil 
• 1 lemon 
• Crushed peanuts, to serve 
• Diced chilli, to serve 
• Spring onion, to serve 

Pad Thai Sauce: 

• 3 Tbsp fish sauce (leave out if vegan)  
• 3 Tbsp brown sugar 
• 3 Tbsp of rice wine vinegar 
• 1 tsp soy sauce