Recipe - Tofu Pad Thai

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. Make 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. Cut 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. Place 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. Add 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.