Denise says:
- Classic Pad Thai is a dish of stir-fried rice noodles with eggs, vegetables and tofu in a sauce of garlic, red chilli pepper, tamarind and sugar.
- Some of the ingredients are provided on the side as condiments, including red chilli pepper, lime wedges and peanuts.
- My recipe substitutes tamarind with lime juice and brown sugar, and I have added a generous helping of peanut butter for a delicious authentic experience.
- Preparation Time: 15 minutes
- Cooking Time: 15 minutes
- Serves: 4 people
Ingredients:
Pad Thai Sauce- 6 tablespoons crunchy peanut butter
- 2 limes – juice only
- 2 tablespoons brown sugar
- 2 tablespoons maple syrup
- 4 tablespoons soy sauce
- For the Broccoli & Tofu
- 450g purple sprouting broccoli
- 3 cloves garlic – peeled and crushed
- 2cm fresh ginger – peeled and grated
- 1 red chilli – finely chopped
- 225g firm tofu – drained and cut in 1.5cm cubes
- 250g flat rice noodles
- 2 tablespoons rapeseed oil
- 6 spring onions – finely chopped
- 1 tablespoon sesame oil
- Garnish: 2 tablespoons toasted sesame seeds, small handful
- Thai Basil leaves, small handful mint leaves, 1 lime – cut into wedges
Method
- Make the sauce by mixing all the ingredients in a bowl with 4 tablespoons of water. Set aside.
- Top and tail the broccoli and put the florets into a bowl. Chop the stalks into 1cm pieces. Prepare the garlic, ginger, chilli and tofu in small piles ready for frying. Cook the noodles according to the packet instructions.
- Heat the rapeseed oil in a non-stick frying pan at medium heat, with the lid on. Add the tofu and fry for 5 minutes turning every minute until pale gold. Add the ginger, garlic, chilli and cook for 2 minutes.
- Add the broccoli stalks and 4 tablespoons water, covering the pan until the broccoli is tender. Add the florets, sauce and spring onions (reserving some spring onions for garnish).
Tagged in: dinner, Garlic, Ginger, Lime, Lunch, Peanut butter, red chili, rice noodles, soy sauce, Sprouting broccoli, Thai, Tofu