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Vegetarian Pad Thai

On our Thai courses we make Pad Thai for brunch, very quick to make. All you need is noodles, either dried, which you need to soak in boiling water and drain before use, or you can buy fresh noodles. Spice it up with fresh chillies and flavour with lemongrass and coriander and then the vegetables are up to you. I like to add tofu. At our local Bath Thai store you can buy ready fried tofu or special Pad Thai tofu which is very firm and coloured yellow with turmeric. Traditionally beaten eggs are added at the end of the stir-frying. Eat at once in large bowls with chopsticks!

Pad Thai

Dietary: Gluten Free, Vegan Option

Serves: 4-6 

Ingredients

  • 100g Thai rice noodles cooked and drained
  • 100g cashews, toasted
  • 1 large red pepper, thinly sliced
  • 3 green chillies, thinly sliced
  • 2 garlic cloves, thinly sliced
  • 1 lemongrass, thinly sliced
  • 4 pieces of fried tofu, thinly sliced
  • large bunch of spring onions, thinly sliced
  • large handful of bean sprouts, rinsed and drained
  • 2 tbsps shoyu
  • 1 tbsp of tamarind liquid
  • juice of half a lime
  • large handful of freshly chopped coriander leaf
  • 2 eggs (optional)
  • sunflower oil for frying
  • choice of garnish: chilli, coriander leaf, spring onion, fried shallots, pea shoots, lime wedges, sliced Thai Omelette

Method

  1. Stir-fry the chilli, garlic and lemongrass, until the garlic is just golden.
  2. Add the red pepper, fry until softened.
  3. Add the tofu, quickly stir fry and then add the noodles, shoyu, tamarind and lime juice, making sure everything is well mixed.
  4. If adding eggs, push the noodles to one side and break in the eggs. Scramble them and combine with the rest of the stir-fry.
  5. Add the cashews, spring onions, bean sprouts and check the seasoning before adding the coriander leaf.
  6. Serve with your choice of garnish.

Tips

  • Fried tofu can be found in the fridge/freezer section of Chinese supermarkets. It has a puffed up spongy texture. Also good to add to soups to soak up flavour and give texture.
  • Fried shallots or onions also come ready prepared. Good for a quick flavoursome and crunchy topping.
  • Tamarind liquid is made by dissolving a walnut size piece of packet wet tamarind in boiling water. Leave to soak for 30 minutes, then strain through a sieve and discard the hard stones and fibre. Tamarind has a sour sweet flavour.

Comments

Monica Shaw on 24th Feb 2013 said:

This recipe rocks my world and it’s so awesomely versatile. I’ve made it twice this week, and both times added carrots and broccoli (I really like how the broccoli florets soak up the tamarind “sauce”). I also used pan-fried firm tofu, and toasted chopped almonds in place of cashews. Thanks for sharing this - I’m delighted and amazed by how easy it is to make this dish at home!

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Rachel on 24th Feb 2013 said:

Tis one of my favourites too, and yourPad Thai photo looked pretty neat to me

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Vegetable "Noodles" | smarterfitter on 14th Apr 2013 said:

[...] great candidate is pad thai, and I’m somewhat addicted to Rachel Demuth’s Vegetarian Pad Thai recipe (alas, I’ve always devoured it greedily before getting around to taking a picture that [...]

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Lorraine on 19th May 2015 said:

Cooked this for supper last night after the inspiring Thai anddVietnamese cookery course at the weekend. Delicious! The boys loved it too!

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