Vegilicious Pad Thai
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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- 1 pack organic firm tofu
- 6 - 8 shallots
- 1 bunch spring onions
- 3 heads of baby pok choi
- 1 cup beansprouts
- 1 cup mangetout
- 1 cup baby corn
- 2 tbsp. chopped coriander
- 3 cloves garlic
- 1 red chilli
- 1 lime
- 2 tbsp. coconut oil
- 2 eggs (optional)
- 2 tbsp. chopped roasted peanuts or almonds
- 225g flat Pad Thai rice noodles
For the tamarind sauce
- 200g dry tamarind block
- 150g dates
- 1 pint water
- 3 tbsp. Bragg Aminos or soy sauce
- 1 tbsp. coconut sugar
- 1 tbsp. hot water
- 1 tsp. chilli sauce (optional)
First make the tamarind sauce
- Boil the dry tamarind and dates in a pint of water for 30 minutes.
- Once cooked, push the mixture through a fine metal sieve using a spoon. Discard the fibrous bits left behind.
- 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.
- 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
- 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.
- 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.
- In the same oil fry off the tofu until it is a light golden colour. Remove from the pan and place on kitchen paper.
- Soak the noodles in boiling water for 6 minutes and then drain.
- 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.
- 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.
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