Vegan Tofu Pad Thai
For 2 (For 4)
Shallots: 3 (6)
Spring Onion: 1 bunch (2 bunches)
Chestnut Mushrooms: 1 punnet (2 punnets)
Bamboo Shoots: 1 can (2 cans)
Coriander: 1 bunch (2 bunches)
Lime: 1 (2)
Soy Sauce: 1 pod (2 pods)
Red Chilli Flakes: 1 pod (2 pods)
Dried Pad Thai Noodles: 1 pack (2 packs)
Tamarind Paste: 1 pod (2 pods)
Tofu: 1 block (2 blocks)
Peanuts: 1 pack (2 packs)
Crushed Garlic: 1 sachets (2 sachets)
Vegetable Stock: 1 pod (2 pods)
Peanut Butter: 1 pod (2 pods)
Palm Sugar: 1 pod (2 pods)
Per serving: Energy (kcal) 1171 Fat 59g of which saturates 8g Carbohydrates 154g of which sugars 54g Protein 65g Salt 4.68g
Please note our recipes are packed in a facility that handles celery, crustaceans, fish, gluten, milk, molluscs, mustard, nuts, peanuts, sesame, soya & sulphites.
Although Thai chefs are often judged solely by their Pad Thai skills, this national dish is more culturally eclectic than you might think. The name, meaning ‘Thai-style stir fry’, probably comes from Chinese expats, who combined their techniques of noodle making and wok cooking with sweet-sour, pungent Thai flavours like lime and tamarind. Thailand’s wartime dictator, facing a rice shortage, then nationalised the dish, sending the recipe to Thais so that they could open up noodle shops and street carts. Noodle fever soon gripped the nation— no surprise, since this quick, tasty dish is easy to prepare, yet enticingly difficult to perfect.
Preparation time:For 2 - 35 minsFor 4 - 50 mins
Cooking time:For 2 - 45 minsFor 4 - 65 mins
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