Sweet, sour, savoury and a little spicy. What’s not to love about Pad Thai? We gave this recipe our own Moreish Masala twist by using our own Tamarind Chutney as the base for the sauce, and while not strictly authentic this dish is sure to conquer that Pad Thai craving.
We made this a meatless version, but you could certainly add some chicken breast, or shrimp. If using chicken, dice and cook it first before adding the tofu and for shrimp, wait to add them after you have added the sauce so they don’t get over cooked. Reduce the tofu by about half.
They key to getting this dish right is having all your ingredients prepped and ready to go. Slice, chop and measure out all of your ingredients before you even think of turning on the heat. This meal cooks up fast, and while it makes a great friday night dinner perfect for pairing with a glass of wine or a cold beer, its quick enough for any night of the week.
This recipe produces 4 to 5 servings, and takes about 45 minutes to prepare including prep time.
|3/4 cups||Moreish Masala Tamarind Chutney|
|¼ cup||Fish Sauce|
|~220g||Medium Flat Rice Noodles (sometimes called Banh Pho or Phad Thai Noodles)|
|~450g.||Extra Firm Tofu|
|1||Medium to Large Red Bell Pepper|
|½ cup||Salted peanuts|
|½ cup||Spring Onion|
|2 tbsp.||Coconut Oil|
- Soak the rice noodles in hot water while preparing the other ingredients.
- Combine Tamarind Chutney, Fish Sauce and Sriracha to create the sauce and set aside.
- Cube the tofu in approximately 1cm cubes or just slightly larger.
- Cut the bell pepper into thin strips so it will cook evenly with the bean sprouts.
Chop the cilantro and spring onion and set aside.
- Cut the lime and set one half aside for juicing, slice the remaining lime in wedges for garnish.
- In a wok heat the coconut oil and then add tofu. Sauté the tofu 3-4 minute.
- Push the tofu to the side and add the egg. Scramble quickly. Egg should be cooked until solid but not dry.
- Quickly remove the rice noodles from the water shake off the excess water and add to the wok. Combine with the egg and tofu.
- Continue to sauté the noodles until tender, about 3 to 4 minutes, moving continuously so they do not stick to the wok.
- Add the sauce and combine.
- Add the bean sprouts and bell pepper, combine and sauté for 1 to 2 minutes more.
- Remove from heat, top with the juice of one half lime, garnish with the cilantro, spring onion and peanuts.
- Serve immediately.