Pad Thai, literally “Thai style frying,” is a Thai noodle dish made from stir fried rice noodles with peanuts, soy, lime, garlic and normally fish sauce as the staple base. You can add pretty much anything to the base ingredients and in this case I have used broccoli, finely diced carrot and tofu.
To keep it a purely vegetarian dish I have left out the fish sauce and slightly “beefed” it up, (if you will excuse the mention of meat) with a hint of background chill heat. Let me know how it turns out if you fancy giving it a try.
1 pack of fresh or dried Thai noodles
4 tablespoons of fresh lime juice
2 tablespoons of dark soy sauce
2 tablespoons of light soy sauce
4 tablespoons of brown sugar
1 tablespoon of peanut butter
2 gloves of garlic finely chopped
1 tablespoon of salted peanuts
1 tablespoon of cornflour mixed with a little water to thicken, if needed
1 tablespoon of coriander and sliced spring onions for garnish (optional)
1 tablespoon of vegetable oil
1 small broccoli (just use the florets)
1 large carrot finely diced
1 medium onion finely sliced
1 small red chilli very finely chopped (take the seeds out if you don’t like the heat, but I leave mine in!)
1 packet of firm tofu, cubed and dried on kitchen paper
Salt & Pepper to season
Fry the tofu in a frying pan with a little oil until browned on both sides and remove. Drain on kitchen paper.
Depending on if you have fresh or dried, cook the noodles according to the package instructions.
Heat the oil in the frying pan you used for the tofu to a medium high heat. Add the onions, chopped chilli and garlic and fry for about 3 minutes stirring constantly.
Add the vegetables to the pan and fry for around 5 minutes more. (You can use frozen veg, they work perfectly).
As veggies the vegetables are cooking, mix together the lime, brown sugar and soy sauce.
Add in the Thai noodles to the vegetables then the lime mixture. Mix well. Reduce the heat to medium-low and cook for 5 minutes, stirring occasionally.
Add the peanut butter and salted nuts making sure to mix well.
Reduce the heat to low, add the browned tofu and simmer for 3 minutes. Depending on the sauce thickness, you might need to add the cornflour a little at a time until the consistency is right for you.
Plate up, season sparingly with salt and a twist of freshly ground black pepper and add the coriander and spring onions if using. (I don’t).