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17 Jan, 2024

Madeleine Shaw's Pad Thai Salad with Tofu

Crispy, raw, crunchy pad thai salad for a fresh, light yet satisfying bite to energise you throughout the day. Paired with a delicious creamy Thai inspired sauce made from coconut milk, tamari, sesame and tahini.


Serves 3.


  • 540g Courgette
  • 72g Carrot
  • 180g Yellow Pepper
  • 180g Red Pepper
  • 100g Sugarsnaps
  • 60g Spring Onion
  • 15g Coriander, Fresh
  • 7g Red Chilli
  • 5g Green Chilli
  • 135g Coconut Milk
  • 80g Lime Juice
  • 10g Salt
  • 20g Tamari Sauce
  • 40g Sesame Oil
  • 40g Tahini
  • 30g Sesame Seeds
  • 150g Tofu, Firm
  • 5g Vegetable Oil
  • 1g Salt
  • 360g Rice Noodles


  1. Julienne the courgette and carrot to make them into noodles.
  2. Slice the red pepper and yellow peppers into thin strips.
  3. Slice the spring onion and the chillis diagonally and roughly chop the sugar snap peas.
  4. Cook the rice noodles.
  5. Dice the tofu at around 1.5cm. Then roast in the oven with the vegetable oil at 190 until crispy.
  6. Blitz the coconut milk, lime juice, Tamari sauce, tahini, salt and sesame oil in the robot coupe.
  7. Mix all the ingredients together with the sauce.
  8. Garnish with fresh coriander.

We are so excited to have partnered with Madeleine Shaw to create 6 new delicious dishes for our Plant Plan, meal plan and Fridge Fill menus. Check out the range here and find out more about The Plant plan here. For more on the story behind the collab, click here.