← Nouns Cooking · Thai

Ingredients

• 150 g dried flat rice noodles (pad thai / 5 mm)
• 2 tbsp tamarind purée (not concentrate)
• 2½ tbsp light soy sauce
• 3 tbsp palm sugar or soft brown sugar, grated
• 3 tbsp Water
• 3 tbsp Vegetable oil
• 2 Shallot, thinly sliced
• 2 cloves Garlic, finely chopped
• 150 g firm or pressed tofu, cut into small batons
• 2 tbsp Sweet preserved radish (chai po), chopped (optional)
• 1 small carrot, cut into thin matchsticks
• 100 g Bean sprouts
• 1 handful garlic chives (or spring onions), cut into 4 cm lengths
• 3 tbsp roasted peanuts, chopped
• 1 Lime, cut into wedges
• chilli flakes, to serve (optional)

Method

1. Soak the noodles in warm water for 30 min, until bendy but still firm in the middle, then drain. Stir the sauce ingredients together until the sugar dissolves.
2. Heat 2 tbsp oil in a wok over high heat. Fry the tofu for 2–3 minutes until golden, then add the shallots, garlic and preserved radish and stir for 30 seconds.
3. Add the carrot and stir-fry for 1 minute, then add the noodles and sauce. Toss for 2–3 minutes until the noodles drink up the sauce and turn soft and glossy; splash in a little water if they stick.
4. Toss in most of the bean sprouts, chives and peanuts for 30 seconds, just until the chives wilt. Serve with lime, chilli flakes and the rest of the sprouts and peanuts.

Tips

• Contains peanuts and soy. Swap the soy sauce for tamari to make it gluten-free.
• Not vegan at home? Push the noodles aside and scramble in an egg before the sprouts go in.

Sources

Written in our own words after cross-checking these recipes:

Hungry in Thailand Rachel Cooks Thai