Traditional Pad Thai recipes use egg, which is cracked into the pan and scrambled before being stirred through the noodles. After seeing dozens of ‘tofu scramble’ recipes online though, I wondered if I’d be able to replicate the egg effect with tofu for a vegan Pad Thai, and was so pleased when it worked!
Another deviation from the traditional recipe is the addition of miso. Because I’m not using fish sauce, I wanted something that would still give that really deep, savoury hit: stirring a little miso into the sauce does just that. Pad Thai does need a little bit of hands-off prep time, but it’s really quick to cook, and is great for a quick midweek meal.
I’d been meaning to write up this recipe for a few weeks, but things always got in the way – work, playing Zelda, and snuggling with our new cat(!)… but I hope you’ll enjoy it!
Ingredients (serves 2):
– 120g wide flat rice noodles (I like these), or 300g Pad Thai ribbon noodles
– 396g block of tofu
– 60ml soy sauce
– 2 tsp tamarind paste, made up to 60ml with water
– ½ tsp miso paste
– 60g palm sugar
– 2 cloves garlic, finely chopped
– 100g mangetout, trimmed
– 100g beansprouts
– 30g peanuts, roasted and crushed
– ½ lime, cut into wedges
– ½ red chilli, sliced into rings
– handful fresh coriander, chopped
- Begin by draining the tofu and gently squeezing to remove excess water. Wrap in kitchen paper, transfer to a plate and press by placing a heavy pan on top. Meanwhile, if using flat rice noodles, put them in a large bowl and cover with cold water. Leave to soak for 25-30 minutes, until al dente. Drain and set aside.
- Gently heat the soy sauce, tamarind (and water), miso and palm sugar in a small pan, until the sugar has dissolved. Put to one side.
- Cut 2/3 of the pressed tofu into cubes. On a medium-high heat, heat 1 tbsp groundnut oil in a wok, then add the tofu cubes. Cook, stirring regularly, for about 5 minutes, until browned and crisp. Stir in the garlic, the drained noodles and the soy mixture and cook for a further 2 minutes.
- Push the noodle mix to one side of the wok, and crumble the remaining tofu into the empty space. Cook for 2 minutes, stirring, before stirring through the noodles along with the mangetout and beansprouts. Cook for a further 2 minutes.
- Transfer to bowls and top with the crushed peanuts, chilli slices and coriander. Serve with the lime wedges.