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Vegetable Pad Thai

January 25, 2024

Ingredients

200g Pad Thai Rice Noodles (soaked)

1/4 tsp Toasted Sesame Oil

1 Tbsp Garlic Olive Oil

1 Tbsp Ginger Olive Oil

1 Tbsp Green Chili Olive Oil

1/4 Cup Soya Sauce (or Tamarin Sauce/Paste)

3 Tbsp Brown Sugar (or Coconut Sugar)

1/2 cup Unsweetened Peanut Butter

1 cup full fat Coconut Milk

1/2 tsp salt

Extra Firm Tofu cubed

Assorted veggies: Onion, Red Pepper, carrots, zucchini, radish, broccoli, sweet potato (any combination of these veggies cut Julienne)

Garnish

3 Green Onions Chopped

1/2 cup roasted peanuts roughly chopped

1 Lime

Toasted Sesame Seeds

Step 1: Soak the Noodles

Soak the Rice Noodles in ice water for minimum one hour. Do not skip this step or your Pad Thai noodles will not cook properly!

Step 2: Make The Pad Thai Sauce

In a medium sauce pan combine all of the oils, soya sauce, brown sugar, peanut butter, coconut milk and cook over medium heat stirring often until just combined and remove from heat.

Step 3. Chop and Pan Fry Veggies and Tofu

In a large well oiled frying pan or Wok over medium high heat fry the tofu for 5-8 minutes turning as tofu browns. Add 2-3 cups of assorted chopped veggies to the tofu and cook until veggies softened (3-5 minutes) Remove veggies & tofu mixture from pan and set aside in a bowl. In the same pan over medium high heat add soaked Rice Noodles with a little of the water and half the sauce, cooking and stirring constantly over a high heat. As noodles cook, add more sauce and water as needed to keep the noodles from burning and sticking to the pan. Cook for 8-10 minutes or until noodles are softened to taste. Add in veggies and heat noodles, veggies and tofu through. Remove from heat and top with green onions, peanuts, sesame seeds and a couple wedges of lime.