VEGAN PAD THAI
(WARNING: MAY TASTE BETTER THAN A RESTAURANT ONE)
My favourite special occasion recipe! An amalgamation of the best and easiest bits of three others. This tofu pad thai is a little more work than my other dishes and SO worth the effort. It honestly tastes better than most if not all pad thais have had out, and my friends love it! Don't be afraid to adjust the amounts to what suits you and your diners' tastebuds best. You can't really go wrong with it, so get cooking and quietly expect empty plates all round!
THE INGREDIENTS
1 large (Cauldron original) pack or two small packs of plain tofu, chopped into squares
1-2 spring onions, chopped, including the green leaves
2 garlic cloves chopped
Inch or more of fresh ginger, grated
Tamarind paste (best I’ve found is by Waitrose)
1 bag of beansprouts (this veg and beansprout mix also works. Just take out the red onion)
Minimum 2 bags of Thai noodles (I like the Sainsbury’s ones. Two bags to a pack)
Handful of coriander, chopped
Handful of peanuts, chopped (for garnish)
Coconut oil for frying
Pinch of salt
For the sauce
3/4 pint vegan vegetable stock - I use bouillon powder
Half to 1 whole small red chopped chilli (optional)
Peanut butter
Coconut sugar, agave or other natural sweetener
Juice of up to 1 fresh lime
1-2 spring onions, chopped, including the green leaves
2 garlic cloves chopped
Inch or more of fresh ginger, grated
Tamarind paste (best I’ve found is by Waitrose)
1 bag of beansprouts (this veg and beansprout mix also works. Just take out the red onion)
Minimum 2 bags of Thai noodles (I like the Sainsbury’s ones. Two bags to a pack)
Handful of coriander, chopped
Handful of peanuts, chopped (for garnish)
Coconut oil for frying
Pinch of salt
For the sauce
3/4 pint vegan vegetable stock - I use bouillon powder
Half to 1 whole small red chopped chilli (optional)
Peanut butter
Coconut sugar, agave or other natural sweetener
Juice of up to 1 fresh lime
First make the sauce
1. By frying the chopped chili (if using) in coconut oil in a saucepan for a couple of minutes.
2. Pour in half the veg stock (if cooking for 3 to more, add all the stock) and all lime juice. Stir in dollops of peanut butter and add, little by little, the sugar until sweet and nutty enough to your liking.
3. Heat until boiling for up to five minutes so that the flavours expand and mix. Leave to one side.
The rest
1. Fry the garlic and ginger in coconut oil for a couple of minutes before stirring in at least two generous teaspoonfuls of tamarind sauce. (You can always add more later).
2. Add the chopped spring onions, followed by the tofu, beansprouts and noodles.
3. Keep stirring on a high heat as you now add a handful of chopped coriander and salt.
4. Finally, pour over the sauce, stir and cook for around five minutes more until the ingredients are nicely mixed.
5. Taste to see if anything needs adding – tamarind sauce, coriander, sugar? Adjust if needed.
6. Serve immediately with fresh coriander and the chopped peanuts as a garnish.
1. By frying the chopped chili (if using) in coconut oil in a saucepan for a couple of minutes.
2. Pour in half the veg stock (if cooking for 3 to more, add all the stock) and all lime juice. Stir in dollops of peanut butter and add, little by little, the sugar until sweet and nutty enough to your liking.
3. Heat until boiling for up to five minutes so that the flavours expand and mix. Leave to one side.
The rest
1. Fry the garlic and ginger in coconut oil for a couple of minutes before stirring in at least two generous teaspoonfuls of tamarind sauce. (You can always add more later).
2. Add the chopped spring onions, followed by the tofu, beansprouts and noodles.
3. Keep stirring on a high heat as you now add a handful of chopped coriander and salt.
4. Finally, pour over the sauce, stir and cook for around five minutes more until the ingredients are nicely mixed.
5. Taste to see if anything needs adding – tamarind sauce, coriander, sugar? Adjust if needed.
6. Serve immediately with fresh coriander and the chopped peanuts as a garnish.