Vegans might think they’re safe ordering a pad Thai, but, says Lucy Watson: “I discovered only recently that a lot of places make pad Thai with a fish sauce, so even vegetable pad Thai could be off the menu!
“The good news is that fish sauce is actually quite easy to recreate by infusing tamarind paste and soy sauce. I’ve added in lots of different veggies so this dish, with all its colours and textures, looks incredible – and tastes even better!”
Vegan pad Thai
Equipment
- Non-stick wok
- Bowl
Ingredients
- 100 g dried flat rice noodles
- 1 tbsp soy sauce
- 1 tbsp tamarind paste
- 1 tbsp light muscovado sugar
- 1 tbsp vegetable oil
- 1 garlic clove finely chopped
- 2.5 cm piece of fresh root ginger peeled and cut into thin strips
- 1/2 red onion thinly sliced
- 1/4 tsp ground turmeric
- 100 g firm tofu crumbled
- 120 g prepared stir-fry vegetable mix (such as carrots, beansprouts, Asian greens, etc)
- 1 tbsp chopped peanuts and chopped coriander leaves to garnish
- 2 lime wedges to serve
Method
- Soak the noodles in cold water for 10 minutes or until soft.
- Put the soy sauce, tamarind and sugar in a bowl and mix together, then leave to one side.
- Put a non-stick wok over a high heat. When hot, add the oil, garlic and ginger, and cook for 30 seconds. Add the onion, turmeric and tofu, and stir-fry for four to five minutes or until the tofu becomes crispy. Add the vegetable mix and stir-fry for two minutes.
- Lift the noodles out of the water and put directly into the wok. Stir-fry for two minutes, then add the tamarind sauce mix and two tablespoons of water. Stir-fry for another two to three minutes or until the noodles are soft and coated in the thickened liquid, then garnish with peanuts and coriander. Serve with lime wedges.
Nutrition
Feed Me Vegan by Lucy Watson, photography Mike English, is published by Sphere.
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