Thai food has such a unique blend of flavors. I make this and variations of it at least once a week. It’s a lot easier than you may think and is of course completely vegan. Let me know what you think.
Pad Thai Noodles
140 g / 5 oz rice ribbon noodles
Groundnut oil for frying
140 g / 5 oz firm tofu, cut into rods
4 cloves garlic, chopped finely
4 T vegetable stock
2 T fresh lime juice
1 T unrefined sugar
2 T soy sauce
1 t sea salt
1/2 t dried chilli flakes
115 g / 4 oz peanuts, chopped
450 g / 1 lb beansprouts
3 spring onions, the whites cut thinly crosswise, the greens sliced into thin lengths
2 limes or 1 lemon quartered lengthwise to garnish
In a medium bowl, soak the rice noodles in warm water according to packet instructions. Meanwhile, prepare all the other ingredients so that they are to hand once you start stir-frying. Heat about 2.5 cm / 1 inch of the oil in a large wok and fry the tofu over a medium heat, turning the pieces until they are golden all over. Remove with a slotted spoon and drain on kitchen paper.
Pour all but 2 T oil from the wok, saute the garlic, add the drained noodles and toss until they are coated with the oil. Add the stock, lime juice, sugar and soy sauce and toss well, gently pushing the noodles around the pan. Then add the tofu, salt, chilli flakes and half the peanuts.
Finally, add all but a handful of the beansprouts and the spring onions. Turn for a further minute or two, until the beansprouts have softened slightly.
Arrange the noodles on a warm serving dish and garnish with the remaining peanuts and beansprouts. Place the lemon / lime wedges around the edge.