I do like a good pad thai, I mean nothing really compares to a traditional and authentically prepared dish, but i have enjoyed adapting this one using ingredients i had lying around to get as close to it as possible. It can be a savoury and satisfying dish or a fiery one with a good old kick!
Serves: 3 | Cooking Time: 30 minutes
- 200G Spinach Tagliatelle
- Vegan “Scrambled Egg”:
- 1 Block Firm Tofu
- ½ Tsp Turmeric
- ½ Tsp Rock Salt
- 1 Tbsp Wok Oil
- Juice ½ Lime
- 3 Tbsp Demerara Sugar
- 2 Tbsp Tabasco Sauce
- 3 Tbsp Soy Sauce
- Stir Fry:
- 3 Spring Onions
- 1 Cup Bean Sprouts
- Raw Cashews
- 2 Garlic Cloves
- 1 Grated Carrot
- Fresh Coriander
- 1 fresh Ginger Bulb
Start off by preparing the sauce, mix the ingredients together in a bowl and combine. Set this to one side.
Now, slice all the ingredients, mince the garlic into tiny pieces and grate the carrot and ginger.
Place the noodles in a bowl with boiling water and salt and leave to boil for 3 – 5 minutes until aldente.
Crumble the tofu, add a splash of oil to a large wok dish and fry with a sprinkling of turmeric for colour after about 4 minutes, turning and tossing the tofu as it cooks, add a crushing of rock salt.
Continue by adding the vegetables to the wok and stir frying your ingredients, leave the coriander for the end. Drizzle the vegetables with a bit of oil whilst frying and once tender, add the sauce to the stir fry.
By now the noodles should be ready, remove from the water, drain and add to the wok. Combine all the ingredients and serve.
(For a spicier pad thai, add chilli flakes to the wok whilst cooking the vegetables.)
Finish off by springing some crushed cashews on top of your pad thai.