Pad Thai from Feed me Vegan, Lucy Watson

Serves 1

100g dried flat rice noodles

1 tbsp soy sauce

1 tbsp tamarind paste

1 tbsp light muscovado sugar

1 tbsp vegetable oil

1 garlic clove, finely chopped

2.5cm piece of fresh root ginger, peeled and cut into thin strips

½ red onion, thinly sliced

¼ tsp ground turmeric

100g gm tofu, crumbled

120 g prepared stir-fry vegetable mis (such as carrots, bean sprouts,

Asian greens etc.)

1 tbsp chopped peanuts and chopped coriander leaves to garnish

2 lime wedges to serve

Soak the noodles in cold water for 10 minutes or until soft. Put the soy sauce, tamarind and sugar in a bowl and mix together, then leave to one side.

Put a non-stick wok over a high heat. When hot, add the oil, garlic and ginger, and cook for 30 seconds. Add the onion, turmeric and tofu, and stir-fry for 4–5 minutes or until the tofu becomes crispy.

Add the vegetable mix and stir-fry for 2 minutes. Lift the noodles out of the water and put directly into the wok. Stir-fry for 2 minutes, then add the tamarind sauce mix and 2 tbsp water. Stir-fry for another 2–3 minutes or until the noodles are soft and coated in the thickened liquid, then garnish with peanuts and coriander. Serve with lime wedges.

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