Vegetable Pad Thai
HB-5774 · Hand-built original · Thai
A vegetable pad Thai with crisped tofu, made with soy in place of fish sauce.
ThaiMain course27 minServes 4442 kcalVegetarianDairy-free
Main ingredient: vegetables
Pairs well with: spring rolls, cucumber salad, corn soup
Servings:4quantities adjust to match
Ingredients
- 8¾ oz flat rice noodles
- 7 oz firm tofu, cubed
- 2 eggs, lightly beaten (optional)
- 3½ oz bean sprouts
- 4 spring onions, cut into lengths
- 3 tbsp tamarind paste
- 3 tbsp light soy sauce
- 3 tbsp palm sugar
- 2 tbsp oil
- 3 garlic cloves, crushed
- 1¾ oz roasted peanuts, crushed
- 1 lime, cut into wedges
Method
- Soak the noodles in warm water for 20 to 30 minutes, until pliable but still firm. Stir the tamarind paste, soy sauce and palm sugar together and taste: the sauce should be sour first, then sweet, then salty — adjust before the noodles go in.
- Heat the oil in a wok over high heat and fry the tofu cubes for 3 minutes, until crisp and golden at the edges. Set aside.
- Add the garlic for 30 seconds, then push everything aside and scramble the eggs, when you use them, until just set.
- Add the noodles and sauce and toss for 2 to 3 minutes, adding water a spoonful at a time, until the noodles are tender.
- Return the tofu with the bean sprouts and spring onions, toss for 30 seconds, and serve with the peanuts and lime wedges.
Prep: 15 min · Cook: 12 min · Total: 27 min
Nutrition (per serving, where published)
442 kcalCalories
18.5 gProtein
68.1 gCarbs
11.2 gFat
2.2 gSaturates
4.7 gFibre
8.8 gSugars
978 mgSodium
93 mgCholesterol
495 mgPotassium
138 mgCalcium
3.2 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data