Vegan Pad Thai with Tamarind BBQ
★★★★★ Rating

Vegan Pad Thai with Tamarind BBQ

Pad Thai is one of my all-time favourite dishes and I often have it as my Friday Fakeaway dish. This cheat's version uses our sweet and tangy Tamarind BBQ to recreate that comforting plate of goodness.

Double up on the recipe as required.

This recipe was written and photographed by my good friend Cherie at Flavours by Jones.
Dominique Woolf Dominique Woolf
FEEDS:
2
TAKES:
20

INGREDIENTS

  •  200 grams rice noodles
  •  100ml Tamarind BBQ    
  •    60 ml Vegetable Stock
  •    2 Tsp chopped garlic
  •    2 Tbsp chopped shallots
  •    100-150 grams Smoked Tofu
  •    4 Tbsp Vegetable Oil
  •    2 cup Spring Onions (Cut to 2 inches pieces)
  •    2 Tsp Vegan fish sauce or a good pinch of salt
Garnish & Condiments
  •    4 Tbsp Chopped Peanuts
  •    Chilli Flakes
  •    Lime
  •    Coriander
  • White Sugar
  •    Rice Vinegar

SHOP THE RECIPE

TAMARIND BBQ
TAMARIND BBQ
£5.00

DIRECTIONS

  1. Cook noodles as per instructions on the packet. Don’t let them cook until fully soft. I prefer it to be al dente. Drain them and leave them in cold water so they stop cooking.
  2. Heat up the pan and add the cooking oil. Then add the garlic and shallots, which we want to brown with a medium heat. Add the tofu and stir fry; try to get some colour on the tofu now too. A nice golden brown, so continue to move around and avoid burning them!
  3. Drop in the noodles. Add vegetable stock straight away. Move noodles around to mix everything together. Now add The Woolf’s Kitchen Tamarind BBQ and mix thoroughly. Use the noodles like a sponge. Tongs here are great if you have them. Make sure that you coat everything properly. Keep stirring until most of the liquid is absorbed and the noodles are nearly cooked.
  4. Add our vegetables that we prepared, tossing them in the pan with our Pad Thai. Keep stirring to warm our vegetables then turn off the heat.Add our vegetables that we prepared, tossing them in the pan with our Pad Thai. Keep stirring to warm our vegetables then turn off the heat. Now it is ready to be served.
  5. Add condiments as per your liking or drizzle more of The Woolf’s Kitchen Tamarind BBQ on top before enjoying your Pad Thai.
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