Cherie Tu

Cherie is a passionate advocate for a cruelty-free vegan lifestyle and the author of two cookbooks, the most recent being Thriving on Plants Volume 2. She makes a positive impact across her multiple platforms promoting eating in abundance, moving your body, and creating sustainable healthy habits.

cherietu.com

More delicious vegan recipes

View ›

Recipe

Probiotic pecan porridge

This breakfast porridge was developed in conjunction with our good friend and wellness guru Dr Amy Carmichael. Rich in antioxidants and loaded...

Adam Guthrie View › Cacao chia pudding with sweet cashew cream and raspberries

Recipe

Cacao chia pudding with sweet cashew cream and raspberries

Lift your chia pudding game with this divine cacao version, layered with sweet cashew cream and raspberries.

Adam Guthrie

Jacqueline Alwill View › Fig and orange bircher

Recipe

Fig and orange bircher

Start your day the gut-loving way with this delicious and satisfying bircher (aka overnight oats) recipe by Jacqueline Alwill.

Jacqueline Alwill

View ›

Recipe

Watermelon 'tuna' katsu

Marinated watermelon is the secret to this vegan tuna katsu recipe contributed by the award-winning Bodhi Restaurant Bar for No Meat May.

Anthea Cheng View › Moroccan-inspired cauliflower salad

Recipe

Moroccan-inspired cauliflower salad

Colourful and nutritious, this hearty Moroccan-style salad combines spiced roast veggies, chickpeas, massaged kale and plump sultanas with an...

Anthea Cheng

Naomi Sherman View › Sticky date and fig puddings with rum sauce

Recipe

Sticky date and fig puddings with rum sauce

Sweet, sticky, spicy warm puddings crowned with a rich and boozy sauce are the perfect dinner party finale.

Naomi Sherman

View ›

Recipe

Avo chocolate mousse

Looking for a quick and easy vegan dessert for your next BBQ or dinner party? You can’t go wrong with this airy, fluffy and creamy chocolate...

Our latest inspiration

Rachael Morris View › Mythbusting: Gut health

Health

Mythbusting: Gut health

If you want to get your gut in order, Dr Will Bulsiewicz is the expert to help you sort out fact from fiction. This is the gut-health cheat sheet...

Rachael Morris

Nicole Kennedy View › Mindful escapes with Billabong Retreat

Health

Mindful escapes with Billabong Retreat

In the fast-paced and demanding world we live in, finding moments of stillness and calm can be challenging. In an attempt to find a little peace...

Nicole Kennedy

More inspiration from our mindful collective

From Breathe Magazine View › Time to live

Wellbeing - Breathe Magazine

Time to live

Does life feel like an uphill battle? Maybe it’s time for change

From Breathe Magazine

From Breathe Magazine View › Natural sleep oils

Wellbeing - Breathe Magazine

Natural sleep oils

Spraying sheets and pillows with calming scents can be a wonderful aid to slumber

From Breathe Magazine

From Mindful Puzzles View › Start with you

Wellbeing - Mindful Puzzles

Start with you

Taking a look at self-reflection

From Mindful Puzzles

From Mindful Puzzles View › To wander with no purpose

Wellbeing - Mindful Puzzles

To wander with no purpose

The next time you go for a walk, discover the wonder of the everyday world around you

From Mindful Puzzles

From Breathe Magazine View › Let it glow

Wellbeing - Breathe Magazine

Let it glow

A skincare routine can be a way to nourish yourself inside and out

From Breathe Magazine

From Mindful Parenting View › Seeking the silver lining

Wellbeing - Mindful Parenting

Seeking the silver lining

When the clouds converge, practise gratitude for the smallest of glimmers, and learn to dance in the rain.

From Mindful Parenting

Pad Thai

Cherie Tu

With the perfect balance of sweet, sour and salty, pad thai is a classic dish that everyone loves. It is so easy to make at home so there is no excuse not to try this recipe.

dinner lunch Thai

Method

Place the noodles into a baking dish and pour in enough boiling water to cover them. Leave the noodles in the boiling water for 5 minutes or until semi-soft. Drain, then rinse briefly with cold water and set aside.
Place the soy sauce, coconut sugar, tamarind paste, sriracha and water into a small bowl and whisk together.
Heat the oil in a non-stick frying pan or wok over medium-high heat. Add the tofu and fry for 5 minutes or until golden. Add the shallots and carrot and fry for 2 minutes.
Add the noodles and sauce and cook until noodles have softened and sauce has been absorbed. If the sauce has dried up and your noodles are still not cooked through, simply add in 1–2 tbsp of water and continue to fry until cooked.
Toss in the bean sprouts and garlic chives and cook for another 30 seconds.
Transfer onto a plate and serve with extra bean sprouts, roasted peanuts, lime and chilli powder.

TIP: If you cannot find garlic chives, you can substitute this for 2 thinly sliced green onions.