Broccoli “Pad Thai”

Name: Broccoli “Pad Thai”
Yield: Serves 8–12
Cuisine: Thailand
Ingredients: 1 cup lime juice; 4 tbsp fresh ginger, minced; Sriracha (see recipe) for garnish; 6 garlic cloves, minced or finely grated; 2 cups onion, finely sliced; 80 g coriander, coarsely chopped; 2 cups mung bean sprouts; 750 g long-stemmed broccoli/broccoli cut with generous stems, finely sliced; 400 g fresh tofu, cut into 7 mm cubes; 80 g basil, chiffonated (very finely sliced); lime wedges for garnish; ¾ cup palm sugar or sticky brown sugar, plus 4 tbsp more for serving; 8 spring onions, finely sliced on the diagonal; 2 cups roasted peanuts, coarsely chopped; 4 tbsp vegetable oil; 4 tbsp light soya sauce, plus more for serving; 5 tbsp tamarind paste

Preparation info

Serves
8–12

Difficulty
Medium

Appears in

Set a Table

By Karen Dudley

Published 2018

About

Living in London in the ’90s I discovered, to my wonder and delight, Wagamama, at 12A Lexington Street, Soho (such a devotee, I even remember the address!). Everything about this place was FRESH: the clean, spacious, industrial look and feel; the gang of chefs with steaming woks behind the glass, their noodles hitting London in a big way! Not only was the menu just within reach of my meager wages, but the freshness of flavour was electrifying! And the revelation that you could pick up your

Ingredients

Asia
Thailand
Starter
Gluten-free
Vegetarian
South East Asia

Ingredients

Method