Pad Thai

Name: Pad Thai
Yield: Serves 4
Cuisine: Thai
Ingredients: good splash of soy sauce; juice of ½–1 lime; 350 g (12 oz) flat rice noodles (rice sticks); 150 g (5½ oz) baby sweetcorn; 150 g (5¼ oz) shiitake or oyster mushrooms; 250 g (9 oz) firm tofu or chunks of seitan; 1 head pak choi; 5–6 spring onions, cut at an angle into 5 mm (¼ in) slices; 3 tbsp sesame oil; 100 g (3½ oz) toasted peanuts, crushed; 100 g (3½ oz) beansprouts; bunch of coriander, chopped; 4 tbsp Thai red curry paste; 2 tbsp sugar

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Gate Vegetarian Cookbook

By Adrian Daniel and Michael Daniel

Published 2004

About

The unashamed reason for this dish being on our menu is that we want to cook vegetables and make dishes that we love. We love to create vegetarian versions of classic dishes, and we devised this for one of our fungi fests, with lovely subtly flavoured chicken-of-the-woods and grifola mushrooms instead of the tofu or seitan.

Ingredients

350 g (12 oz) flat rice noodles (rice sticks)
150 g (

Asia
Thailand
Side dish
South East Asia
Mediterranean
Spicy
Vegan

Method

Prepare the noodles by putting them in a bowl and covering them with boiling water. Leave to steep for about 5 minutes and then drain and cover with cold water.
Cut the baby sweetcorn and mange touts across at an angle into three or four pieces. Slice or tear the mushrooms thinly. Cube the tofu or seitan and fry briefly in 1 tbsp of the sesame oil until crisp. Cut