SERVES : 2
COOKS IN : 10 MINUTES
DIFFICULTY : EASY
When it comes to Thai dishes, this is the ultimate. Street food vendors have epitomised this dish making it a signature of Thai cuisine, and no wonder why – it’s so simple to make and so tasty! Every time I make this dish, I reminisce partying along Bangkok’s famous Khao San Road, with 24 hour food vendors cooking up countless amounts of Pad Thai in their enormous woks.
Luckily its so easy to make this dish vegan. If you’re using straight-to-wok noodles, then you’ll only need one pan, otherwise you’ll want to cook through your noodles first. Any noodles will work, but I like using udon. I find they’re the best for making any stir-fry and they also boil in roughly 5 minutes.
- 2 garlic cloves
- thumb sized piece of ginger
- 2 tbsp peanut butter
- 1 tbsp maple syrup
- Chilli flakes (to taste)
- Soy Sauce
- Crushed peanuts
HOW TO MAKE IT
- Make your sauce by combining, peanut butter, maple syrup, soy sauce, chilli flakes & hot water to a tub and shake to combine well.
- In a wok or pan, fry onion, garlic, ginger for a couple of minutes and add your grated carrot & finely sliced cabbage.
- After a few minutes add your noodles & sauce to the pot and turn the heat up to fry whilst mixing everything together.
- Serve up the noodles, then in the same pan on a high heat, fry your tofu & beansprouts for a couple of minutes in soy sauce.
- Top the noodles with the tofu & beansprouts & a handful of crushed peanuts. For a bit of kick and some tang top with more chilli flakes & a squeeze of lemon.