Tofu pad thai

Name: Tofu pad thai
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: Serves 4
Cuisine: Thai
Ingredients: 3 shallots, finely diced; 2 cups (300–350 g) mixed vegetables, such as shredded carrot, baby sweetcorn, beansprouts, sliced spring onions (scallions); 2 tablespoons vegetable oil; chopped peanuts, lime wedges, beansprouts and chopped coriander (cilantro), to garnish; ½ cup (60 g) chickpea flour; ¼ teaspoon black salt (or regular salt); 5 garlic cloves, finely chopped; 2 tablespoons soy sauce; 1 tablespoon coconut sugar (or grated palm sugar); 2 teaspoons tamarind paste; 1/3 cup (50 g) chopped roasted peanuts; 2 teaspoons lime juice; ½–1 teaspoon Sriracha sauce; 1 block (300 g) extra-firm tofu, pressed and cubed; 200 g dried flat rice noodles

Preparation info

Serves
4

Difficulty
Medium
Ready in
40 min

Appears in

Jackfruit and Blue Ginger

By Sasha Gill

Published 2019

About

Everybody loves a good pad thai. When soaking the noodles for this dish, be careful not to let them soak for too long. You want them to retain some of their crunch before you fry them. Remember, you can always add more water to the wok to soften the noodles, but you can’t rescue over-cooked noodles!

Ingredients

200 g dried flat rice noodles
½ cup (60 g) chickpea flour

Asia
Thailand
Main course
South East Asia
Vegan

Method

First, soak your noodles. Bring a saucepan of water to the boil, then take it off the heat. Add the noodles and leave to soak, completely submerged, for 4–7 minutes, until they go from translucent to white. You want them to be pliable, but not soft. Tip the noodles into a colander and rinse under cold running water until they are cool – this removes excess starch. Drain thoroughly and set aside