Pad Thai

Pad Thai

Tags

Vegan
Thai
Noods

Cook

Ingredients

  • 1 block tofu
  • 3 tbsp tamarind paste
  • 4 tbsp brown sugar
  • 3 tbsp vegan fish sauce
  • 2 tbsp vegan oyster sauce
  • 1 onion, sliced
  • 4 cloves garlic, minced
  • 2 carrots, thinly peeled
  • 1 red pepper, thinly sliced
  • ½ small broccoli, florets
  • 1 courgette, thinly sliced
  • ½ cup garlic chives, 3cm pieces
  • ½ cup peanuts, chopped

Steps

  1. Drain and press the tofu. Once done heat oil in the frying pan. Add the tofu and cook until golden brown on both sides.
  2. In a small bowl mix the tamarind paste, brown sugar, fish sauce and oyster sauce. Set aside.
  3. Place noodles in a large bowl, pour over plenty of boiling water. Soak for 5 minutes, then drain and rinse under cold water.
  4. Heat tbsp oil in the wok over high heat. Add garlic and onion, cook for 30 seconds.
  5. Add vegetables in the order in the ingredients list with a few minutes between adding each.
  6. Add tofu, noodles and sauce. Toss gently for about 1 ½ minutes until sauce is absorbed by the noodles.
  7. Add garlic chives and half the peanuts. Toss through quickly then remove from heat.
  8. Serve immediately, sprinkled with remaining peanuts and lime wedges on the side.