Special Diet

Vegetable Pad Thai

cook 30 mins
  • 300 g (10 1/2 oz) flat rice noodles
  • 3 tablespoons tamarind paste
  • 3 tablespoons light soy sauce
  • 3 tablespoons palm sugar
  • 4 tablespoons vegetable oil
  • 500 g (1 lb) firm tofu, cut into 5 mm (1/4 in) strips, patted dry
  • 3 garlic cloves, finely chopped
  • 2 shallots, finely chopped
  • 300 g (10 1/2 oz) Oriental mushrooms, torn or sliced
  • 1–2 red chillies, deseeded and finely chopped
  • 2 large eggs, beaten
  • bunch of spring onions, sliced
  • 1 carrot, halved and finely sliced
  • handful of fresh chives, snipped
  • bunch of fresh coriander, chopped
  • 100 g (3 1/2 oz) chilli roasted peanuts
  • 2 limes, cut into wedges
  • Place the noodles in a large bowl and cover with warm water. Leave to soak for 10–15 minutes or until soft, then drain.
  • Meanwhile, make the sweet-and-sour paste. Mix the tamarind paste with a little hot water to loosen. Add the soy sauce and palm sugar; mix, taste and adjust to give a nice combination of sweet, salty and sour.
  • Heat 2 tablespoons of the oil in a wok or large frying pan. Fry the tofu for 3–4 minutes until golden and beginning to crisp. Remove from the wok, keep warm and set aside.
  • Heat the remaining oil in the wok and fry the garlic and shallots for 30 seconds. Add the mushrooms and red chilli and cook for 2 minutes until beginning to soften. Add the noodles and stir-fry for 2 minutes, then push to one side.
  • Add the eggs and allow them to set, then scramble and mix with the noodles. Tip in the sweet-and-sour paste and stir well. Toss in the onions, carrot and tofu and cook for a few minutes.
  • Divide among warmed serving bowls, sprinkle with the herbs and peanuts, and serve with the lime wedges.
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