Pad Thai Veg
HT MC Thai 30mins
Vegetables Nuts Herbs Main Course
Thailand Asia Asian
Distilled White Vinegar
the Pad Thai
Dried Rice Noodles, pre-soaked in water for 20 minutes
Garlic Gloves, crushed
Firm Tofu, cut into 12mm/½ inch strips
tbsp White Sugar
teasp ground dried Oriental Radish
freshly chopped Chives
fresh Bean Sprouts
lime, cut into wedges
Make the sauce by placing the sugar in a medium saucepan together with the
vinegar, soy sauce and tamarind pulp. Heat over a medium high heat until
. Heat the oil in a wok or large frying pan, add the garlic and eggs and cook,
stirring, until the eggs are scrambled.
Add the tofu and mix well then add the drained noodles and stir until
Stir in Pad Thai sauce, remaining sugar, salt, peanuts and ground radish.
Remove from heat and stir in the chives and paprika.
To serve - transfer to a heated serving platter and serve with lime and
bean sprouts on the side. If you prefer, you can stir fry the bean sprouts in a
little oil for 2-3 minutes.
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