Pad Thai
Classic Thai street food recreated at home
Equipment
- 1 Small saucepan
- 1 Wok
- 1 Pestle and mortar (optional)
- 1 Digital scale
- 1 Tongs
- 1 Kitchen knife
Ingredients
For the sauce
- 70 g Tamarind paste
- 6 Tbsp Soy sauce
- 50 g Palm sugar
- 2 Tbsp Vegan oyster sauce
- 1 Tsp Sriracha
For the dish
- 200 g Rice noodles
- 400 g Extra firm tofu
- 2 Tbsp Coconut oil
- 2 Tbsp Vegetable oil
- 3 Cloves Garlic
- 1 Piece Ginger
- 1/2 Red pepper
- 1/2 Carrot
- 150 g Mangetout
- 1 Lime
- 1/2 Red chilli
- 4 Pieces Spring onion
- 50 g Roasted peanuts
Instructions
For the Sauce
- Combine all the ingredients in a small saucepan.70 g Tamarind paste, 6 Tbsp Soy sauce, 2 Tbsp Vegan oyster sauce, 1 Tsp Sriracha
- Grate the palm sugar into the sauce and slowly melt in.50 g Palm sugar
The main dish
- Cook the noodles according to the packet instructions and set them aside in cool water.200 g Rice noodles
- Cut the tofu into chunks and fry on high heat. Once done, drizzle over a few tablespoons of the sauce and let it sizzle and caramelise into the edges. Then set aside for later.400 g Extra firm tofu, 2 Tbsp Vegetable oil
- While the tofu is cooking, prepare the veg. Chop the garlic and ginger finely, julienne the carrot, slice the pepper, and chop the spring onion but keep the white and the green separate.1 Piece Ginger, 1/2 Red pepper, 1/2 Carrot, 150 g Mangetout, 4 Pieces Spring onion, 3 Cloves Garlic
- Finely chop the chili, removing the seeds and membrane if you don't like it too spicy. Pound the peanuts in the pestle and mortar, or chop with a knife.
- Add the whites of the spring onion, the garlic and the ginger to a sizling hot pan.2 Tbsp Coconut oil
- Once the aromatics are fragrant, add the mangetout and the pepper.
- Add the carrot, the sauce, the tofu and the noodles into the pan and combine.
- Serve with some crushed peanuts and red chili as garnish on top and a couple of lime wedges on the side.1 Lime, 1/2 Red chilli, 50 g Roasted peanuts