Thai food is an absolute favourite and this dish is a real crowd pleaser; I often whip it up for friends and family and there is never any left over. I must admit we also love to eat it often as an evening meal; it is just so delicious.
So quick and easy; make sure you have all ingredients at hand before you start to cook as it comes together very quickly!! For a vegan option simply omit the eggs. Enjoy om numnum!!!
Preparation time: 20 – 25 mins
- 250g (9 oz) thick rice noodles
- 250g (9 oz) firm tofu
- 2 tbs flour
- 1 tsp powdered vegetable stock
- 3 tbs peanut or vegetable oil
- 4 garlic cloves
- 2 large free range eggs (omit if vegan)
- ¼ cup vegetable stock
- 3 tbs lime juice
- 1 tbs palm sugar (brown sugar if palm sugar is unavailable)
- 2 tbs soy sauce
- 1 tsp diced fresh chilli
- ½ cup roughly chopped roasted unsalted peanuts
- 2 – 3 cups fresh snow peas or bean sprouts
- 4 spring onions, trimmed and sliced diagonally
- lime or lemon wedges
- extra chopped peanuts and sliced spring onions to sprinkle on top
Prepare the noodles following the packet instructions; rinse thoroughly under cold water (this will stop them from sticking together) and set aside to drain.
Dice the tofu into cubes and lightly dust in the flour and powdered vegetable stock. Fry in 1½ tbs of the oil until crisp and golden. Remove from pan and set aside on absorbent paper.
In the same pan fry the beaten eggs (if using) until soft and fluffy; remove from heat and set aside.
Heat the remaining oil in the same pan and fry the garlic until fragrant and soft; add the noodles and toss until coated in oil. Add the vegetable stock, lime juice, palm sugar, tamari or soy sauce and chilli.
Toss well and gently mix through all the ingredients without breaking up the noodles too much.
Add the tofu, eggs and peanuts and continue to gently toss the noodles; add the snow peas or beansprout and spring onions. Toss further until the snow peas or bean sprouts just begin to cook.
Remove from heat and serve immediately topped with peanuts and fresh spring onions and wedges of lemon or lime on the side.
This recipe was inspired by Linda McCartney’s Pad Thai.
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