Tofu and Vegetable “Pad Thai” Style Noodles

SERVES 3

5 MINS PREP

COOKS IN 15 MINS

Cook your favourite Thai street-food dish at home in just 15-mins with this more aromatic and vegetarian take on the classic Pad Thai. Quick, easy, moreish.

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Tailored to Taste

This isn’t a traditional Pad Thai, but is inspired by the delicious and famous Thai noodle dish and has that wonderful balance of sweet, sour and savoury typical of the original. Change up the ingredients to suit what you have at home and how you like to eat, add chilli or remove the nuts, you really can tailor-make this to your own tastes.

Ingrédients

1 pack of The Spice Tailor Thai Red Curry (coconut milk included)
1-11/2 tbsp. veg oil
130g flat rice noodles, cooked as per packet instructions
100g firm tofu, cubed - or use tofu puffs (these don’t need frying just halve and add with the coconut milk)
1 green onion, sliced
100g broccoli, cut into small florets
80g bean sprouts
1 rounded tbsp. palm sugar, or to taste - or substitute with your preferred sweetener
1-1 1/4 tbsp. tamarind paste to taste (they can differ in strength depending on the brand, the darker and thicker, the stronger. Here we use a typical supermarket brand which isn’t too thick).
2-3 tbsp. peanuts, roughly chopped or pounded

Optional Garnish - Sliced red chillies, chopped peanuts, lime wedges, fresh cilantro.

Méthode

Heat half the oil in a wok or large frying pan and carefully fry the tofu until golden on all sides. Set aside. Heat the remaining oil, add the dried red chilli from the small sachet in the curry kit and cook for 30 seconds.
Add the broccoli and continue to fry for 2 minutes, adding splashes of water to steam-fry until the broccoli is just about cooked.
Add the red curry paste and coconut milk from the kit and the aromatics from the small sachet, along with the sugar and tamarind and stir. Add the noodles, bean sprouts, tofu and green onions, coat well in the sauce and bring to a simmer for 2-3 minutes.
Add water if it is too dry. It should be of a coating consistency.
Taste and adjust the seasoning, tamarind and sugar to taste. Serve garnished with sliced red chillies, chopped peanuts, cilantro and a lime wedge, if you like.

Tailored to Taste

This isn’t a traditional Pad Thai, but is inspired by the delicious and famous Thai noodle dish and has that wonderful balance of sweet, sour and savoury typical of the original. Change up the ingredients to suit what you have at home and how you like to eat, add chilli or remove the nuts, you really can tailor-make this to your own tastes.

Ingrédients

1 pack of The Spice Tailor Thai Red Curry (coconut milk included)
1-11/2 tbsp. veg oil
130g flat rice noodles, cooked as per packet instructions
100g firm tofu, cubed - or use tofu puffs (these don’t need frying just halve and add with the coconut milk)
1 green onion, sliced
100g broccoli, cut into small florets
80g bean sprouts
1 rounded tbsp. palm sugar, or to taste - or substitute with your preferred sweetener
1-1 1/4 tbsp. tamarind paste to taste (they can differ in strength depending on the brand, the darker and thicker, the stronger. Here we use a typical supermarket brand which isn’t too thick).
2-3 tbsp. peanuts, roughly chopped or pounded

Optional Garnish - Sliced red chillies, chopped peanuts, lime wedges, fresh cilantro.

Méthode

Heat half the oil in a wok or large frying pan and carefully fry the tofu until golden on all sides. Set aside. Heat the remaining oil, add the dried red chilli from the small sachet in the curry kit and cook for 30 seconds.
Add the broccoli and continue to fry for 2 minutes, adding splashes of water to steam-fry until the broccoli is just about cooked.
Add the red curry paste and coconut milk from the kit and the aromatics from the small sachet, along with the sugar and tamarind and stir. Add the noodles, bean sprouts, tofu and green onions, coat well in the sauce and bring to a simmer for 2-3 minutes.
Add water if it is too dry. It should be of a coating consistency.
Taste and adjust the seasoning, tamarind and sugar to taste. Serve garnished with sliced red chillies, chopped peanuts, cilantro and a lime wedge, if you like.

Gardez cette recette

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Fabriqué avec notre délicieux

Curry Thaï Rouge

Le mélange magistral de noix de coco douce et crémeuse, de piments épicés, d'aromates et d'épices rend ce plat distinctif et addictif - et très polyvalent. Parfait avec le poulet, les légumes, le tofu, les œufs, les fruits de mer, la viande rouge ou le canard.

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