* Percent Daily Values are based on a 2000 calorie diet.
Vegan pad Thai
A tasty, totally vegan, noodle dish
Cook Time10 minutesmins
Course: Main Course
Cuisine: Thai
Servings: 1
Calories: 834kcal
Author: Lucy Watson
Equipment
Non-stick wok
Bowl
Ingredients
100gdried flat rice noodles
1tbspsoy sauce
1tbsptamarind paste
1tbsplight muscovado sugar
1tbspvegetable oil
1garlic clovefinely chopped
2.5cmpiece of fresh root gingerpeeled and cut into thin strips
1/2red onionthinly sliced
1/4tspground turmeric
100gfirm tofucrumbled
120gprepared stir-fry vegetable mix (such as carrots, beansprouts, Asian greens, etc)
1tbspchopped peanuts and chopped coriander leavesto garnish
2lime wedgesto 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.