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Sukhothai Pad Thai Veg HT MC Thai 30mins
Serves 4 Hot Vegetarian Vegetables Nuts Herbs Main Course Thailand Asia Asian
Ingredients For the sauce 100g/4oz White Sugar 120ml/4fl.oz. Distilled White Vinegar 60ml/2fl.oz. Soy Sauce 25g/1oz Tamarind Pulp For the Pad Thai 325g/12oz Dried Rice Noodles, pre-soaked in water for 20 minutes 120ml/4fl.oz. Vegetable Oil 2 Garlic Gloves, crushed 4 Eggs 325g/12oz Firm Tofu, cut into 12mm/½ inch strips 1½ tbsp White Sugar 1-½ teasp Salt 225g/8oz Ground Peanuts 1 teasp ground dried Oriental Radish 25g/1oz freshly chopped Chives 1 teasp Paprika 400g/14oz fresh Bean Sprouts 1 lime, cut into wedges
Instructions
1. 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 well blended.
2 . Heat the oil in a wok or large frying pan, add the garlic and eggs and cook, stirring, until the eggs are scrambled.
3. Add the tofu and mix well then add the drained noodles and stir until cooked.
4. Stir in Pad Thai sauce, remaining sugar, salt, peanuts and ground radish. Mix well.
5. Remove from heat and stir in the chives and paprika.
6. 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.
More Vegetarian Recipes | What's in Season | Growing Vegetables
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