Craving for something exotic and vibrant? Here’s our spin on one of the most aromatic, hearty street foods in Thailand. The flavours are so robust you will keep asking for more!
Ingredients
Pad Thai sauce
3 Tbsp tamarind paste
1 Tbsp soy sauce
2 Tbsp vegan fish sauce
2-3 Tbsp palm sugar (to taste)
Pad Thai
200g rice noodles
2 Tbsp peanut oil
1 Tbsp ginger (mince)
1 hot red chilli (thinly sliced)
2 carrots (julienne)
50g green bean (cut diagonally)
2 pieces firm tofu (thinly sliced)
1 red capsicum (thinly sliced)
¼ cup roasted peanuts (pounded in a pestle & mortar or food processor)
½ cup bean sprouts
fresh coriander, to garnish
1 lime (cut into wedges)
Method
Prepare rice noodles according to the instructions on the packet. Do not cook them fully as you’ll give them another minute or two in the wok after.
Once the time is up, drain the noodles and set aside.
Mix all the sauce ingredients in a bowl.
Heat up a wok or a large frying pan. Add 2 tablespoons of oil and heat. Add ginger and chilli.
Stir constantly until ginger is fragrant.
Add tofu and prepared veggies (except bean sprouts). Cook for 2 mins.
Transfer vegetables to a plate.
In the same wok/frying pan, add pad Thai sauce, followed by noodles.
Stir sauce and noodles. Mix well.
Add stir-fried veg back to the wok/frying pan. Mix everything well and let it warm up. Keep stirring for 2 – 3 mins. Remove from heat.
Transfer pad Thai onto serving plates, sprinkle with bean sprouts and peanuts. Serve warm with lime wedges on the side.