https://www.copymethat.com/r/D9yKlzDZP/veggie-pad-thai/
47857067
M0IduEN
D9yKlzDZP
2024-06-01 23:58:59
VEGGIE PAD THAI
loading...
X
CRISPY FRIED EGGS, SPECIAL TAMARIND & TOFU SAUCE, PEANUT SPRINKLE
Servings: 2
Servings: 2
Ingredients
- 150g rice noodles
- sesame oil
- 20g unsalted peanuts
- 2 cloves of garlic
- 80g silken tofu
- low-salt soy sauce
- 2 teaspoons tamarind paste
- 2 teaspoons sweet chilli sauce
- 2 limes
- 1 shallot
- 320g crunchy veg, such as asparagus, purple sprouting broccoli, pak choi, baby corn
- 80g beansprouts
- 2 large eggs
- olive oil
- dried chilli flakes
- ½ a cos lettuce
- ½ a mixed bunch of fresh basil, mint and coriander (15g)
Steps
- Cook the noodles according to the packet instructions, then drain and refresh under cold running water and toss with 1 teaspoon of sesame oil. Lightly toast the peanuts in a large non-stick frying pan on a medium heat until golden, then bash in a pestle and mortar until fine, and tip into a bowl. Peel the garlic and bash to a paste with the tofu, add 1 teaspoon of sesame oil, 1 tablespoon of soy, the tamarind paste and chilli sauce, then squeeze and muddle in half the lime juice.
- Peel and finely slice the shallot, then place in the frying pan over a high heat. Trim, prep and slice the crunchy veg, as necessary, then dry-fry for 4 minutes, or until lightly charred (to bring out a nutty, slightly smoky flavour). Add the noodles, sauce, beansprouts, and a good splash of water, toss together over the heat for 1 minute, then divide between serving bowls.
- Wipe out the pan, crack in the eggs and cook to your liking in a little olive oil, sprinkling with a pinch of chilli flakes. Trim the lettuce, click apart the leaves and place a few in each bowl. Pop the eggs on top, pick over the herbs, and sprinkle with the nuts. Serve with lime wedges for squeezing over, and extra soy, to taste.
- If you want to make this dish vegan, remove the eggs and serve with extra cubes of tofu, marinated in soy and lime juice.
Notes
- 30 Mins
- Jamie Oliver - Veg