Tofu Pad Thai (Vegan & Gluten Free) Serves 2 as a main course Recipe by Suwicha from Krua Koson Thai street food - Wokingham Market
Ingredients • 160 g dried 3mm rice noodles • 2 cups Tofu puff or extra firm Tofu cubed • 3 tbsp vegetable oil for stir frying & extra for frying shallots • 6 shallots thinly slice (save 1 tbsp for stir fry & fry the rest for topping) • 4-5 spring onions diagonally sliced including the green parts • 2 tbsp sweet radish (optional) • 200 g beansprout (washed & ready to use)
For the tamarind sauce • 60 g gluten free soy sauce or tamari • 50 g palm sugar or soft brown sugar • 50 g tamarind paste
For the topping • • • •
2 tbsp crushed peanuts 2 tbsp dried chilli flake 2 tbsp fried shallot 2 wedges of lime
Method 1. Cook the rice noodles according to the packet instructions, drain noodles and rinse them in cold water, set aside 2. M ake the tamarind sauce by putting palm sugar into a saucepan, add tamarind paste and tamari sauce. Stir on a low heat until the sugar dissolves. Set aside. 3. Peel and slice shallots, trim and slice the spring onions. 4. C ut the tofu into 1cm cubes and fry them in a little oil to colour the tofu or using tofu puff cut into a bite size 5. P lace the wok on a medium heat with a splash of oil (about 2 tbsp is sufficient), add 1 tbsp of shallots and stir until transparent, you can also add sweet radish if you desire. 6. A dd the fried tofu noodles, beansprouts, tamarind sauce and cook until the sauce covers all the ingredients and is heated through (about 2-3 minutes). 7. Put the pad thai noodles in a bowl. WOKINGHAM LOCAL • APRIL / MAY 2022
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