Do you ever start thinking about a certain meal and then just HAVE to make it? That’s me every time I see a big bowl of noodles.
Pad Thai traditionally includes egg scrambled through the noodles so I’ve swapped it for tofu in this recipe. This dish can be thrown together in about half an hour making it perfect for a midweek dinner.
Pad Thai-style Noodles with Tofu
- 2 portions of dried rice noodles
- 125 g firm tofu
- 2 cloves garlic
- 200 g beansprouts
- 4 spring onions plus more to garnish
- 1 tbsp coconut or brown sugar
- 2 tbsp tamarind paste
- 2 tbsp vegan fish sauce mine is from the brand Thai Taste
- 1 tbsp water
- Handful roasted peanuts
- Chilli flakes
- A few sprigs of coriander
- Lime wedges
- Cover the noodles in boiling water and leave to soften for a couple of minutes. Once slightly soft and white, drain and cover again in ice cold water.
- Finely chop the garlic and add to a large frying pan or wok with some oil. Stir for a minute until it starts to colour. Crumble in your tofu and add the turmeric and kala namak. Stir over a medium heat for a few minutes.
- In a small bowl, add the sauce ingredients and mix with a tsp/fork until the sugar dissolves.
- Drain the noodles well and add to the pan along with the sauce. Stir fry until the noodles have soaked up the sauce.
- Chop the spring onion and add to the pan along with the bean sprouts. Cook for a minute or so.
- Serve up and top with more spring onion, chopped peanuts, chilli flakes and squeeze over some lime for extra freshness!