Recipe: Pad Thai

In anticipation for our big move to Thailand in May we want to introduce you to our favourite Pad Thai recipe. Pad Thai is a popular stir fry dish from Thailand and I believe no matter how much you try, it will never taste as good as it would in Bangkok’s streets.  The typical and authentic dish would call for dried shrimps, but we won’t be using that for the vegan version. Although vegetables are not strictly part of a traditional Pad Thai, we included some bok choy (like they say: get your greens in!). If you use gluten free soy sauce you can also make the dish gluten free.

Here’s what you need for 2 portions:
250g Pad Thai rice noodles
4 cloves garlic
3 Tbsp. diced onion
4 “heads” of baby bok choy
1 cup of snap peas
1/2 cup soft tofu
2-3 cups soy bean sprouts
3 sliced spring onions
1/4 cup chopped unsalted dry-roasted peanuts
1/3 cup fresh cilantro

For the Pad Thai sauce:
3/4 Tbsp. tamarind paste
1/4 cup vegetable stock
3+1/2 Tbsp. soy sauce
1/2 to 1 tsp. chili sauce or 3/4 tsp. chili flakes
3 Tbsp. brown sugar
freshly-ground black pepper

and:
3-4 Tbsp. peanut oil
2-3 Tbsp. vegetable stock
lime wedges

Before you go all the way in, make sure you have all your ingredients chopped and prepped and that you combined all the ingredients for the Pad Thai sauce. Once you start, there will be no time to do some last-minute chopping.

Bring a pot of water to boil over high heat. Cook rice noodles for 4-6 minutes, just until noodles are limp but still too firm to eat. Drain and rinse with cold water.

Before you start make sure you only cook one portion at a time. The noodles are easier to handle when you only use half of them in the first go, believe me it tried it.

Heat your wok over high heat. Add 1-2 Tbsp. oil plus garlic and onion. Stir-fry 1 minute to release the fragrance.

Add half of the bok choy plus enough stock to keep ingredients frying nicely. Stir-fry 2 minutes. Push ingredients aside and add a little more oil. Add the drained noodles and a bit of the sauce. Stir-fry everything together for a few more minutes. Keep adding sauce and continue stir-frying until all sauce is added and noodles are soft. Add the soft tofu along with the last of the pad Thai sauce. It will break up into small bits and be distributed throughout the dish.

Switch off heat and add bean sprouts, spring onion, snap peas and a bit of the nuts.

To serve, scoop noodles onto a serving platter. Sprinkle with remaining ground nuts and fresh coriander. Add wedges of fresh-cut lime on the side to be squeezed over just before eating. Enjoy!

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