Tasty pad Thai
If you've overindulged on chocolate and roast dinners over the Easter weekend, Dean has the perfect antidote. A quick meat-free dish, tasty pad Thai - perfect for a mid-week meal.
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(Serves 4)
Ingredients:
For the pad Thai sauce:
20g palm sugar (or brown sugar)30ml boiling water30ml soy sauce (gluten free)40ml tamarind water½ tsp chilli flakes (optional)300g flat rice noodles300g firm tofu, drained and cut into small cubes2 cloves garlic, crushed2 shallots, finely sliced2 eggs beaten100g sugar snap peas, sliced lengthways100g beansprouts
For the garnish:
40g spring onion, finely slicedFresh coriander for garnish20g crushed peanutsCrushed dried red chilli flakesLime wedges
Method:
Place the palm sugar into a bowl then pour over the boiling water and stir until dissolved. Add in the soy, tamarind and chilli if using and set aside. Taste at this point - you are looking for a hot, sweet, salty and sour balance.
Soak the rice noodles for 10 minutes in boiling water then drain
Heat a pan then cook the tofu in a dash of oil until golden and then add the garlic and shallots and cook for a minute
Place the noodles into the pan and toss around before adding in the pad Thai sauce. Reduce until thickened and the noodles are coated.
Push the noodles to one side then pour in the eggs,. Once they start to set fold through the noodles. Toss in the bean sprouts and peas.
Divide the noodles between serving bowls then garnish with spring onion, coriander, peanuts and chilli flakes. Serve with a couple of lime wedges.