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RANCHSLAW PAD THAI RECIPE LEADERBRAND RANCHSLAW PAD THAI RECIPE LEADERBRAND
Directions

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. 

Featured Products
LeaderBrand Ranchslaw

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

LeaderBrand runs its own independently verified food safety programme.

The programme incorporates internationally recognised standards of agricultural production, product safety, traceability and record-keeping.

Avg Quantity per serving Avg Quantity per 100g
Energy (kJ/Cal) 159/38 212/50.6
Protein (g) 1 1.3
Fat, total (g) 1.9 2.5
– saturated (g) 0.1 0.2
carbohydrate (g) 3.3 4.4
– sugars (g) 3.2 4.2
Sodium (mg) 155 206

Source: The Concise New Zealand Food Composition Tables, 8th Edition, Plant & Food Research.

timer Total time 30 mins hourglass_empty Prep time 15 mins timer Cook time 15 mins people Serving 4 info_outline Difficulty Moderate
Ingredients
  • 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 
BASIL PESTO RECIPE LEADERBRAND
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