Vegilicious Pad Thai

 

 

Vegilicious Pad Thai
Serves 4
This is one of my favourite dishes. Full of fresh flavours and different textures you won't be able to resist second helpings.
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Ingredients
  1. 1 pack organic firm tofu
  2. 6 - 8 shallots
  3. 1 bunch spring onions
  4. 3 heads of baby pok choi
  5. 1 cup beansprouts
  6. 1 cup mangetout
  7. 1 cup baby corn
  8. 2 tbsp. chopped coriander
  9. 3 cloves garlic
  10. 1 red chilli
  11. 1 lime
  12. 2 tbsp. coconut oil
  13. 2 eggs (optional)
  14. 2 tbsp. chopped roasted peanuts or almonds
  15. 225g flat Pad Thai rice noodles
For the tamarind sauce
  1. 200g dry tamarind block
  2. 150g dates
  3. 1 pint water
  4. 3 tbsp. Bragg Aminos or soy sauce
  5. 1 tbsp. coconut sugar
  6. 1 tbsp. hot water
  7. 1 tsp. chilli sauce (optional)
First make the tamarind sauce
  1. Boil the dry tamarind and dates in a pint of water for 30 minutes.
  2. Once cooked, push the mixture through a fine metal sieve using a spoon. Discard the fibrous bits left behind.
  3. Place 3 tablespoons of the date and tamarind paste into another bowl. You can freeze the remaining tamarind paste in ice cube trays for later use.
  4. To the 3 tablespoons of tamarind paste add 1 tablespoon of water, soy sauce, coconut sugar and chilli sauce. Mix and set aside.
For the Pad Thai
  1. Chop the tofu into cubes and place in a bowl. Cover with hot water and add a teaspoon of salt and allow to soak for 5 minutes. Then drain, rinse with cold water and set aside.
  2. Finely slice the shallots. In a large wok shallow fry half of them in the coconut oil until they are brown. Remove from the oil using a slotted spoon and place onto a piece of kitchen paper.
  3. In the same oil fry off the tofu until it is a light golden colour. Remove from the pan and place on kitchen paper.
  4. Soak the noodles in boiling water for 6 minutes and then drain.
  5. In the same wok stir fry the remaining shallots, garlic, chilli and spring onions and beaten eggs if you want to for 1 minute then add the noodles, tamarind sauce, pak choi, mangetout, baby sweetcorn and the tofu and cook for a further 2 minutes stirring regularly to make sure the noodles don't stick to the bottom of the pan.
  6. When you're ready to serve, plate up and sprinkle the chopped coriander, chopped nuts and fried shallots on top and finally a squeeze of lime.
Flourish Wellbeing http://flourishwell.co.uk/

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