- 200g dried rice stick noodles
- 3 cloves garlic, peeled and chopped
- 2 birds eye chilies, deseeded and chopped (optional)
- 3 coriander roots, roughly chopped
- 2 tsp peanut oil
- 2 eggs, lightly beaten
- 1 red onion, finely sliced
- 1 tbs tamarind concentrate
- 2 tsp brown sugar
- 125g tofu, cut into 2cm pieces
- ¼ cup roasted unsalted peanuts, chopped
- 3 cups bean sprouts
- 6 shallots, finely sliced
- 2 tbs soy sauce, reduced salt
- 1 tbs lime juice
- 1 lebanese cucumber, cut into matchsticks
- 2 tbs coriander leaves, whole
- 1 tbs mint leaves, whole
- lime wedges to serve
Vegetarian pad thai
A nutritious, restaurant quality dish with the aromas of fresh Thai ingredients and spices. High in fibre and iron and bursting with flavour, it’s a great recipe for all occasions.
- Place noodles in a large heatproof bowl, cover with boiling water. Stand until just tender, drain.
- Use a mortar and pestle or small food processor to crush garlic, chillies and coriander to a paste.
- Heat 2 tsp of the oil in a wok or large frying pan. Pour egg into wok and cook over medium heat, tilting pan, until almost set. Remove omelette from wok, roll tightly and slice thinly. Lightly fry tofu in batches in wok and place to side.
- Heat remaining oil in wok or frying pan, stir-fry onion until soft but not coloured, add paste, tamarind concentrate, brown sugar, lime juice and tofu. Stir-fry for 2 minutes or until fragrant.
- Add half the nuts, sprouts and shallots, stir-fry until sprouts are just wilted.
- Add noodles, soy sauce and lime juice; stir-fry until hot. Remove from heat; sprinkle omelette, cucumber, coriander, mint and remaining nuts, sprouts and shallots over pad Thai. Serve with lime wedges.
- If tamarind concentrate (also called tamarind paste) is not available, a substitute can be made by blending equal parts dried apricots and lemon juice.