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    Veggie num num : Veggie Pad Thai (update)

    3y
    3y Saved to Food

    9 comments

    • Mehran Tavakoli

      Veggie Pad Thai - this looks good and easy. Lime juice, tamarind, palm sugar, soy sauce, kefir lime leaves

    • Y Rao

      Veggie pad Thai-made this without eggs-great recipe! Will use this recipe again!

    • Michelle Gravette

      veggie pad thai..can't wait to try this ( and add cilantro!!)

    • Christie

      Veggie num num : Veggie Pad Thai (update)

    • Nimble Money

      Vegetarian Pad Thai #veggie

    • Sara

      Veggie Pad Thai #vegetarian

    • Stacey Milunsky

      Veggie Pad Thai Preparation time: 25 mins Serves 4 300g (10½ oz) thick rice noodles 300g (10½ oz) firm tofu 2 tbs cornflour (cornstarch) ¼ tsp white pepper ¼ tsp salt flakes ¼ tsp cayenne pepper (optional) 4 tbs peanut or vegetable oil 2 free range eggs (optional/for a non-vegan version) 1-2 fresh chillies, minced 2 kaffir lime leaves, finely sliced 1 tsp tamarind paste 1 tbs palm sugar, grated (brown sugar if palm sugar is unavailable) 2 tbs soy sauce 3 tbs lime juice 2 tbs water ½ cup roughly chopped roasted unsalted peanuts 1 cup fresh snow peas 2 cups bean sprouts 4 spring onions, trimmed and sliced diagonally to serve fresh lime wedges extra chopped peanuts lots of roughly chopped fresh coriander Prepare the noodles following the packet instructions; rinse thoroughly under cold water, set aside. Combine the cornflour with the white pepper, salt flakes and cayenne pepper (if using), toss in the cubed tofu with a small squeeze of lime juice, tossing coat the tofu evenly in the cornflour mixture. Heat about 2 tablespoons of peanut oil in a wok or frying pan, fry the tofu over a medium/high heat, shaking the wok frequently until the tofu is golden on all sides, remove from the wok and set aside on absorbent paper. If adding eggs whisk the two eggs quickly and fry in the hot wok with a little oil for 1 minute until just cooked. Remove from the wok and set aside. Heat another 2 tablespoons of oil in the same wok, over a medium heat add the minced chilli, kaffir lime leaves, tamarind paste, grated palm sugar and soy sauce, toss quickly allowing the sugar to dissolve. Add the prepared noodles with the lime juice and 2 tablespoons of water, continue to toss the noodles over a medium/high heat, add the prepared tofu (and egg if using), toss well and then add the peanuts, snow peas, beansprouts and spring onions, tossing well until heated through. Remove from heat and serve immediately topped with fresh coriander, extra peanuts and with wedges of lime on the side.

    • Niveen Iskandar

      Pad Thai recipe

    • ~Meadowfly~

      Vegan Pad Thai

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