Vegetarian Pad Thai (Pad Thai Jay)

Rice noodles with crisp tofu, egg, beansprouts and peanuts in a tangy tamarind sauce, made with no fish sauce or shrimp.

TIME BREAKDOWN
Prep: 30 min
Cook: 12 min
Total: 42 minutes
Vegetarian
✅
Nuts
✅
Serves
2 people
Difficulty
Medium

Ingredients

  • 200g dried flat rice noodles (sen lek), about 3mm wide
  • 200g firm tofu, cut into 1.5cm cubes
  • 3 tbsp vegetable oil
  • 3 shallots, finely chopped
  • 3 cloves garlic, finely chopped
  • 2 eggs
  • 150g beansprouts
  • 4 garlic chives or spring onions, cut into 4cm lengths
  • 2 tbsp preserved sweet radish (chai po), rinsed and chopped (optional)
  • 3 tbsp roasted unsalted peanuts, roughly crushed
  • 3 tbsp tamarind paste
  • 3 tbsp palm sugar or light brown soft sugar
  • 2 tbsp light soy sauce
  • 1/2 tsp salt
  • 1/2 tsp dried chilli flakes, plus extra to serve
  • lime wedges, to serve

Method

  1. Soak the noodles in warm tap water for 30 minutes until pliable but still firm, then drain well.

  2. Pat the tofu dry. Heat 1 tbsp of the oil in a large wok over a high heat and fry the tofu for 4 to 5 minutes, turning, until golden on all sides. Lift out and set aside.

  3. Stir the tamarind paste, palm sugar, soy sauce, salt and 3 tbsp water in a small pan over a low heat until the sugar dissolves. Stir in the chilli flakes.

  4. Heat 1 tbsp of the oil in the wok. Fry the shallots, garlic and radish for 1 minute.

  5. Push to one side, add the remaining oil and the eggs and scramble for 30 seconds until just set.

  6. Add the noodles, tofu and sauce and toss constantly for 3 to 4 minutes, adding a splash of water if needed, until the noodles are tender and glossy.

  7. Add the beansprouts and garlic chives and toss for 30 seconds. Serve with the peanuts, lime wedges and extra chilli flakes.