Swap Out Sugar

Pad Thai Salad

Serves 2


150g dried rice noodles, cooked, drained & dried

200g extra firm tofu, pressed and drained

1 baby gem lettuce, shredded

1 carrot, cut into fine matchsticks

100g bean sprouts

2 spring onions, shredded

½ cucumber, cut into matchsticks

Large handful of mint and coriander, roughly torn

1 tbsp vegetable oil, for pan frying the tofu

The Dressing

½ lime, juiced

3 mandarins, juiced

3 tablespoons tamarind paste

1 tablespoon fish sauce (or soy sauce for vegetarian alternative)

2 cloves garlic, crushed

2 thai red chillies, finely chopped (optional)


2 tablespoons peanuts, crushed


Slice the tofu into ½ cm slices. Heat oil in a frying pan and fry the tofu until crispy and golden. Drain off the excess oil on kitchen roll and set the tofu aside on a plate ready for later. Prepare the lettuce, spring onions, carrot and cucumber and set aside

In a small bowl, whisk together all “The Dressing” ingredients, and taste. It should taste sweet, then sour, spicy and salty. Add more mandarin juice if you wish to make it sweeter (this juice is a great replacement for sugar, for a healthier finish to your dressing) or more chili for a spicier salad. Mix a little of the sauce with the noodles and place on a serving plate and arrange the vegetables and tofu on top. Drizzle more of “The Dressing” over the top to desired taste, garnish with the peanuts and serve.