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Pad Thai
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Prep Time:
15 minutes
15 minutes
Cook Time:
15 minutes
15 minutes
Total Time:
30 minutes
30 minutes
Nutritious and delicious vegetarian dish, ideal for Meatless Monday.
Ingredients:
- 30.00 ml seasoning sauce
- 20.00 ml tamarind concentrate
- 21.00 gm fresh lime juice
- 2 tsp finely chopped palm sugar
- 250g rice stick noodles
- 60ml (1/4 cup) peanut oil
- 300g firm tofu, drained, cut into 2cm cubes
- 5 purple eschalots, sliced
- 3 garlic cloves, finely chopped
- 1 carrot, peeled, halved lengthways, thinly sliced diagonally
- 1 red capsicum, halved, deseeded, thinly sliced lengthways
- 2 eggs, lightly whisked
- 100g bean sprouts
- 1/4 Chinese cabbage, shredded
- 165.00 ml loosely packed fresh coriander leaves
- 40.00 ml crushed unsalted peanuts
Instructions:
- Mix together the seasoning sauce, tamarind paste, lime juice, and sugar in a jug. Allow the flavors to meld. Place the noodles in a large heatproof bowl and cover them with boiling water. Let them sit for 5 minutes to soften, then fluff them with a fork and drain.
- In a smoking hot wok, cook half of the tofu in 2 tablespoons of oil until golden brown, about 2 minutes. Transfer to a paper towel-lined plate. Repeat with the remaining tofu.
- Heat the remaining oil in the wok over medium heat until it starts to smoke. Stir-fry eschalot and garlic for 2-3 minutes until eschalot softens. Add carrot and capsicum, stir-fry for 1-2 minutes until carrot is tender. Create a well in the center of the vegetables and pour the egg in. Stir until partially cooked, then add noodles and combine well.
- Combine the lime-juice mixture, tofu, bean sprouts, cabbage, and coriander in the pan and stir-fry until well mixed.
- Serve the Pad Thai in individual bowls, top with peanuts, and garnish with lime wedges before enjoying.