Pad thai is quite possibly one of my favourite dishes. I had tried making it in the past with store-bought sauces, but it never tasted as good as I hoped it would.
After browsing through some of my cookbooks that I’ve failed to look at in months, I came across a recipe for pad thai that looked fairly simple. It’s probably not the healthiest of dishes, but it’s definitely better for you than traditional take-out versions, and certainly a nice treat to enjoy every once in a while :)
Vegetarian Pad Thai
200g dried rice noodles
1 tbsp olive oil
2 cloves garlic, crushed
2 cups vegetables, chopped (I used yellow bell pepper and broccoli)
4 ounces (125g) firm tofu, cubed
2 large eggs, beaten
2 tbsp brown sugar
1.5 tbsp tamarind paste
1.5 tbsp low-sodium soy sauce
1.5 tbsp Thai sweet chili sauce
1.5 cups mung bean sprouts
2-3 scallions, sliced
1/2 cup cilantro leaves
Peanuts & lime wedges, to garnish
1. Cook the rice noodles according to package instructions. Drain and set aside. Combine the brown sugar, tamarind, soy sauce and chili sauce in a small bowl.
2. Heat the oil in a large wok over medium-high heat. Add the garlic and cook for about 30 seconds.
3. Add the chopped vegetables and tofu and stir fry for a few minutes, until the vegetables have softened and the tofu is golden brown. Push to the side, add the eggs, and scramble them for about 1 minute.
4. Decrease the heat to medium. Add the noodles and pad thai sauce; stir fry for about 1 minute. Add the bean sprouts and scallions; stir fry for another minute, tossing to combine.
5. Divide the pad thai into bowls and serve garnished with cilantro, peanuts and a lime wedge.
Happy Meatless Monday :)