So I got some pretty exciting news on the weekend (which if you follow I Spy Plum Pie on facebook or instagram you may have already seen!) – this little slice of the internet was announced a finalist in the Kidspot Voices of 2015 competition, in the Home & Wellbeing category. I’m not going to lie, I’m pretty excited! So what better way to celebrate than with one of my favourite easy dinners – tofu pad thai!
Thai food is by far one of my favourite cuisines, although it’s not always vegetarian friendly given the prevalence of fish sauce, so I tend to make it at home most of the time. Tofu pad thai is one of my absolute favourites, and thankfully it’s super quick and easy to whip up at home, making it an excellent mid week meal (or even in place of Friday night takeaway!).
My version includes eggs, but if you’d prefer a vegan option then you can easily omit them, it will still be super delicious, I promise! It might not be the prettiest of dishes, but really it’s all about the flavour here!
For the Sauce
- 3tbs tamarind paste
- 3tbs brown sugar
- 2tsp chilli paste/sauce (or to taste)
- 1 1/2tbs soy sauce
- 1tbs lime juice
- 1/4 cup vegetable stock
For the Pad Thai
- 250g firm tofu
- 1/4 cup peanut oil
- 200g flat rice noodles
- Small head of broccoli
- 4 cloves garlic
- Bunch of baby bok choi
- 2 carrots
- 2 eggs
- Half a bunch of spring onions
- 1/4 cup crushed peanuts
- 3/4 cup bean sprouts
- 1 lemon
- Whisk together sauce ingredients and set aside
- Slice the tofu into cubes and fry in a little oil for 3-4 minutes on each side, until lightly golden. Remove and set aside
- Boil the noodles according to packet directions (generally 8-10 minutes)
- Chop the broccoli into florets and add to the noodles for the final 2 minutes to lightly cook, then drain and rinse the broccoli and noodles
- Crush the garlic and add to the pan with the remaining oil
- Slice the bok choy and carrots and add to the garlic and stir fry for 3-4 minutes, until bok choy is wilted
- Add the noodles, broccoli and sauce to the pan and toss to combine, cooking for another 3 minutes
- Push to the side and add the eggs, roughly scrambling them with your spatula, then toss through the noodle mixture
- Thinly slice the spring onion and add to the noodles with the tofu and toss to combine. Cook until the tofu is reheated
- Spoon into bowls and top with crushed peanuts and bean sprouts
- Serve with lemon wedges and enjoy
That long list of steps makes it seem way more hands on than it really is, so don’t let it put you off! This recipe makes enough to serve at least 4 people, and it reheats well so you can have delicious tofu pad thai the next day as well!
You can always throw in some other veggies as well if you’d like, baby corn and snow peas would be perfect when they’re in season. I get my tamarind paste at my local grocer, but I’m fairly certain you can pick it up at most major supermarkets as well, in the same section you’ll find the pad thai noodles. It lasts a while in the fridge so it’s definitely worth picking up a jar for all your future pad thai cooking adventures!
Fresh, full of flavour with plenty of crunch – no wonder pad thai is such a favourite of mine!
Are you a thai food fan as well? Have you ever made your own tofu pad thai?
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