Ultimate Vegetarian Pad Thai

• Vegetarian
• Gluten free

• Produce

  • 50 g Beansprouts
  • 2 Chillis, red
  • 1 Handful Coriander, fresh leaves
  • 2 Limes, juice of
  • 50 g Peanuts, dry roasted
  • 2 Radishes
  • 2 Shallots
  • 2 Spring onions

• Refrigerated

  • 150 g Tofu, extra firm

• Condiments

  • 2 tbsp Tamarind paste

• Pasta & Grains

  • 200 g Flat rice noodles

• Baking & Spices

  • 1 tbsp Honey or sugar

• Oils & Vinegars

  • 1 Coconut or groundnut oil
  • 1 tsp White wine vinegar

• Liquids

  • 2 tbsp Water

Found on thevegspace.co.uk

Ingredients

• 150g extra firm tofu (I used Cauldron, found in the dairy aisle in supermarkets)
• Coconut or groundnut oil for shallow frying
• 200g flat rice noodles
• 2 shallots, peeled and finely sliced
• 2 red chillis, deseeded and finely sliced
• 50g beansprouts
• 2 spring onions, diagonally sliced
• 1 tbsp honey or sugar
• 2 tbsp tamarind paste
• 1 tsp white wine vinegar
• 2 tbsp boiling water
• 2 radishes, grated or julienne chopped
• 50g dry roasted peanuts, roughly chopped
• Handful fresh coriander leaves, roughly chopped
• Juice of 2 limes

Directions

• Press the tofu in an EZ Tofu Press, (or between two plates weighted down with tins or books), for 10-15 minutes until a good amount of liquid has been released. Slice into half-centimetre thick slices, then cut each slice in half diagonally to form triangles. Lay out on your chopping board and pat dry with kitchen paper.
• Heat the oil in a large frying pan or wok, (enough to completely cover the bottom of the pan), and when hot, add the tofu slices in batches and cook on both sides until crispy and golden brown. Remove onto a plate covered with kitchen paper, and set aside until needed.
• Cook the noodles according to packet instructions - usually soaking in boiling water for c.10 minutes. Whilst they are soaking, prepare all the vegetables.
• Prepare the sauce by whisking together the honey/sugar, tamarind paste, vinegar and boiling water in a small jug. Set aside.
• In the frying pan, heat a little oil and add the shallots and chillis, and cook for 2 minutes until starting to soften. Add the spring onions and beansprouts and cook for a further minute.
• Add the noodles and tofu to the pan and cook for a further minute or two until they are piping hot. Pour over the sauce and mix to completely coat the noodles.
• Divide the noodles between plates, and scatter with coriander, peanuts and radishes, then squeeze the juice of half a lime over each serving.