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 Ketchup to recreate that comforting plate of goodness.
This recipe was written and photographed by my good friend Cherie at Flavours by Jones.
Follow Cherie on Instagram
100 grams rice noodles 50 ml The Woolf’s kitchen Tamarind Ketchup 30 ml Vegetable Stock 1 Tsp chopped garlic 1 Tbsp chopped shallots 100-150 grams Smoked Tofu 2 Tbsp Vegetable Oil 1 cup Spring Onions (Cut to 2 inches pieces) 2 Tsp Vegan fish sauce or a good pinch of salt Garnish & Condiments 2 Tbsp Chopped Peanuts Chilli Flakes Lime Coriander White Sugar Rice Vinegar 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. 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! Drop in the noodles. Add vegetable stock straight away. Move noodles around to mix everything together. Now add The Woolf’s Kitchen Tamarind Ketchup 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. 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. Add condiments as per your liking or drizzle more of The Woolf’s Kitchen Tamarind Ketchup on top before enjoying your Pad Thai.
Ingredients
Instructions