Springy Pad Thai

This recipe brings Thai street food to your kitchen. It is guaranteed to put a spring in your step with its blend of spice, sauce, crunchy vegetables, and textures. You’ll need to make extra as this will soon be the next family favourite!

Ingredients

• 115g rice noodles (dry)
• boiling water (to cover noodles)
• 1 large onion, finely chopped
• 4 garlic cloves, chopped
• 1 teaspoon ginger, chopped
• 2 eggs
• 225g tofu
• 3 tablespoons peanut oil
• 1 lime
• roasted peanuts (crushed)

Pad Thai Sauce

• 3 tablespoons vegan fish sauce
• 3 tablespoons brown sugar
• 3 tablespoons rice vinegar
• 1 teaspoon soy sauce

Garnish

• lime wedges
• chopped spring onions
• roasted peanuts
• chilli flakes (to taste)

Nutritional values per serving:

Method

1. Place the rice noodles in a bowl and cover with boiling water for approximately 8 minutes. Once the noodles are tender, uncover the bowl and drain the water. (Remember the noodles should be bendy, not completely soft).
2. Chop the garlic, ginger and onion and leave for later. Whisk the eggs in a bowl and season with a pinch of salt. Set this aside for later.
3. Now you need to make the sauce, so add the rice vinegar, vegan fish sauce, brown sugar and soy sauce to a bowl. Mix together and set aside.
4. Drain the tofu. Soak up any excess water by pressing firmly with a paper towel. Gently cut the tofu into 2cm cubes and season with salt and pepper. Heat a wok with 1 tablespoon of peanut oil until it is hot. Cook the tofu and place on a paper towel to soak up the oil.
5. Heat up the wok again with the remaining 2 tablespoons of peanut oil to a medium heat. Add the garlic, ginger and onion. Stir-fry for a few minutes until golden in colour. Make a well in the centre by pushing the mixture to the side of the wok. Add in the whisked eggs and scramble them as they cook. Combine them with the onion mixture and continue to stir-fry.
6. Add the rice noodles to the wok. Stir-fry for 4-5 minutes until they become soft and bendy. Stir in the pad Thai sauce. Add the cubed tofu and toss around until the noodles are soft.
7. Add in the crushed roasted peanuts and chopped spring onions. Mix with the pad Thai and it is ready to be served. Add some chilli flakes and a squeeze of fresh lime juice to give this dish some extra zing!

EMEA-NA-2100261 Seasonal Recipe. Spring Springy Pad Thai ©2022 Medtronic. All rights reserved