For the Yasai Pad Thai I used the Wagamama recipe from as guidance using some of the ingredients and then added my own ingredients.

Here is what recipe I used to make the Pad Thai.


400g Rice Noodles 
1 and 1/2 Leeks (Sliced)
600g Beansprouts
396g Cauldron Foods Tofu
1 tbsp Ching’s schezwan Sauce
2 tsp Garlic Powder 
2 tsp Ginger Powder
1 tsp Chilli Flakes
1 tsp Salt
1 tbsp Soy Sauce 
3 tbsp of Crushed Peanuts
3 tsp Olive Oil 
Hand full of Coriander
Sprig of Mint (Thinly Sliced)
1/2 Lime


  1. Cook rice noodles in pot of boiling water.
  2. Heat another pot and add olive oil. Next place the leek, beansprouts and tofu into the pot. Gently mix all ingredients and leave on heat for 3-5 minutes.
  3. Drain cooked noodles and then place noodles in the pot with the raw ingredients. 
  4. Mix everything together gently.
  5. Add Ching’s schezwan sauce, soy sauce, garlic powder, ginger powder, chilli flakes and salt. Mix ingredients gently. 
  6. Leave on heat for 3-5 minutes.
  7. Next, add crushed peanuts and coriander then mix. 
  8. Serve on plate and garnish with mint and lime.