PAD THAI

Makes enough for 3 hungry (or 4 averagely hungry) people

VEGGIES

• dash sesame oil + olive oil/rice bran oil etc.
• 1 large onion (diced)
• 3 cloves garlic (crushed)
• 2 large broccoli heads (cut into small pieces)
• 1 large carrot (sliced)
• 1 can bean sprouts (fresh if possible)
• 4-6 spring onions (sliced fairly thin; leave some for the garnish)

•  250g firm tofu (cut into small cubes)
• 2 packs 250g pad thai noodles (flat rice noodles)

SAUCE

• 1/4 cup tamari/soy sauce
• 3 heaped tablespoons tamarind paste
• few shakes chili flakes
• 3 tablespoons kecap manis
• dash of mirin

GARNISH

• 1/2 cup unsalted peanuts (raw if possible/chopped fairly fine)
• large splash of agave nectar/maple syrup
• pinch of salt
• reserved spring onions
• few wedges of lemon

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METHOD

1. Soak the pad thai noodles in boiling water for time according to packet (10 mins or thereabouts). These can soak while you get all the veggies chopped and ready.
2. Heat up a dash of sesame oil and a good bit of olive oil in a wok (or large frypan). Get your onion in there, and try to get the crushed garlic in before it gets too hot, otherwise it'll clump together and be not so good.

 

3. Once those have a good colour, get all your chopped vegies up in there (broccoli and carrot first). Also your cubed tofu. Salt and pepper it at this stage just to get the flavours going.

4. Mix the sauce up in a bowl on the side, and then pour it over your sautéing vegies/tofu.
5. Spring onions and bean shoots can go in once they are getting tender (after 7 mins maybe).

6. Toast your peanuts in a seperate frypan or whatever; salt them and pour your sugary liquid of choice over. They will caramelise a bit and be super excellent. Make sure they don't burn though (give them 5 mins or so).
7. Put your noodles in last, and give it a good stir. Cover your wok and let it simmer for a bit, and then taste to see how the sauce is going. Add some more sweet soy (kecap manis) if it needs a kick. And salt/pepper to taste of course.
8. PAD THAI GO! Sprinkle with caramelised peanuts, sliced spring onions and a squeeze of lemon.