Friday Kitchen - Vegetarian Pad Thai

3 ratings

What is it


100g dried rice noodles
2 tbsp sunflower oil
1 egg, beaten
1 tbsp tamarind paste
1 tbsp palm suger
Juice of 1 lime
½ small onion, finely chopped
2 cloves garlic, crushed
Pinch chilli flakes
1 packet firm tofu
Handful bean sprouts
3 tbsp roasted peanuts
Splash soy sauce


Soak and cook the noodles, drain well.

Heat a wok with 1 tbsp oil, tip in the egg and swirl to make a thin omelette.

Cook the egg for 1 minute to set on the base of the pan, then remove from the pan.

Slice the omelette into thin strips and set aside.

Dice the tofu and pan fry until it is golden in colour.

Re-heat the wok and tip in the remaining oil. Stir-fry the onion, garlic and chilli for 30secs, add the tofu and toss for a further 30 secs.

Add the noodles and the tamarind sauce, stir together, then add the bean sprouts and cook for a further minute.

Add the egg, stir and it's ready to dish up, then add the crushed peanuts


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