So you know how when you go for an Indian someone always orders a korma and everyone else rolls their eyes because that’s such an obvious choice? I feel like Pad Thai often suffers from being “the obvious choice” in a Thai restaurant too, as if it always comes at the end of an order when everyone is sharing. “We’ll get this, this and this, and yeah obviously we’ll have the Pad Thai too.”
In actuality, this just means that it’s ridiculously popular – and it’s easy to see why. No matter when you get it from, it’s always good, and the noodles themselves feel like the main taste focus rather than the meat, or lack thereof.
This Pad Thai recipe dispenses with any fish sauce or egg while retaining that familiar taste, making it suitable for vegans as well as vegetarians. Hooray!
2 small carrots, grated
2 small onions, chopped
100 grams tofu, fried in chunks
1 large tomato, chopped
2 spring onions, chopped
1 large handful of beansprouts
2 nests of flat noodles, ready cooked (boil for 5 mins then drain and rinse with cold water)
3 cloves garlic, crushed
2 tsp brown sugar
1 tbsp lime juice
2 tbsp soy sauce
extra lime to garnish
sunflower oil / extra virgin olive oil
Fry the onion, carrots and garlic in the oil til the onion is starting to brown
Add the tofu, tomato and noodles
Mix well and add the soy sauce and sugar
Add lime juice, a sprinkling of chili flakes, spring onion and beansprouts
Serve with crushed peanuts, another sprinkling of chili flakes and half a lime
You can easily roast the peanuts yourself by laying them on a baking tray and putting them in a 150 degree oven for 5 to 10 minutes, then crushing them after they’ve cooled. Keep an eye on them though as they do love to burn.
This feels a bit like cheating because it’s so easy to make and yet so amazing tasting, but there are no cheats involved. If you like you can grow your own tomatoes, just so you feel like you’ve put enough effort in to deserve the final reward.