This Pad Thai is inspired by some Thai chefs I worked with a number of years ago, they added the tomato sauce/ketchup to the recipe to meet the Western palate 🙂
You can add onion and garlic to the recipe when you make it, and any combination of veggies that you’d typically stir fry.
Serves 4
Ingredients:
500gm firm tofu, pat dry and crumble or dice small
375 gm green beans – washed, take off the top and tail, and chopped into approximately 2cm peices
2 medium carrots, peeled and sliced
50ml olive oil
200 gm thick rice noodle
1 tbsp fresh grated ginger
Sauce:
2 tbsp crunchy peanut butter
50ml tomato sauce/ketchup
80ml date and tamarind chutney (available at Indian stores) + 80ml water
1 tbsp vegan fish sauce (available at Asian supermarkets)
30ml gluten free soy sauce
Toppings:
1/2 cup roasted salted peanuts
1/2 bunch coriander leaves, washed
2 Fresh limes, quartered
250gm bean shoots, washed and chopped a little
Method:
Soak the rice noodles in hot water until they begin to soften, about half an hour. Prepare the tofu and vegetables.
Blend all the sauce ingredients together.
Heat a wok/large frypan on a medium to high heat. When hot, add oil and fry off the ginger, then add in the tofu, frying for a a few minutes or until it starts to brown. Add the vegetables and fry for a few more minutes, covered, so the vegetables cook.
Add in the sauce and bring to a simmer. Add the noodles and stir well until combined and the noodles are hot. Add half of the bean shoots and stir through.
Serve into bowls, top with peanuts, coriander, lime and remaining bean shoots.
By Louise
@prasadam_eats on Instagram