Every now and then, I get a craving for Thai food. Actually, let's be honest, it's probably once a week! When I happen to have the ingredients at home, I make this vegetarian Pad Thai. It's pretty darn good. The recipe below is how I made it tonight, but if I'd been a little more well prepared I would've added some bean shoots.
- Flat rice noodles
- Firm tofu, cut into 1cm cubes
- 1 small carrot
- 1 small brown onion
- 1 spring onion
- 1 egg
- 1 clove garlic
- 1 small piece of fresh ginger
- 1 small red chili
- 1 lime
- 1 tbsp tamarind paste
- 1 tbsp soy sauce
- A squeeze of Sriracha chili sauce
- Cook the rice noodles in boiling water for 7-8 minutes, then set aside to drain.
- Heat about 1 tbsp canola oil in a small frying pan and fry the tofu (stirring) until it starts to brown, then set aside on paper towel to soak up excess oil.
- Lightly beat the egg in a small bowl (a few quick flicks with a fork is enough!), then pour into the same small frying pan used for the tofu. Let it cook for a minute or two, then flip. Place the cooked egg on a chopping board and slice into strips, then put aside.
- Chop the onions and carrots, then heat a tbsp canola oil in a large wok and throw them in to fry.
- Meanwhile, finely chop the garlic, ginger and chili and throw them in too.
- While that's cooking, put 3/4 cup boiling water in a mug, then add the tamarind, soy and Sriracha. Squeeze in juice of the lime, and stir it under the tamarind paste has mostly dissolved.
- Pour this into the wok with the onion/carrot etc, then add the precooked rice noodles.
- Stir it altogether until the sauce has coated the noodles, then serve into bowls.
- Top with the fried tofu and sliced egg.
...one day I'll come back to this recipe and include proper quantities, but I usually just make it up depending on how many people are eating.