How To Make Vegan Pad Thai

This classic dish really does sum up why we absolutely adore Thai food. Fresh, vibrant and – when it’s done right – unbelievably delicious.

Ingredients

-1 people+

Metric

Method

1. 1

   Put the rice noodles into a large bowl and submerge them in warm water. Leave to soak for 10 minutes.

   
2. 2

   Next, put a drizzle of vegetable oil into a wok on a high heat. Once hot, add the silken tofu, breaking it between your fingers as you add it to the pan to create a scrambled-egg-like consistency. Add the turmeric, black salt, and pinches of salt and pepper. Fry for 8 minutes.

   
3. 3

   Once the silken tofu is ready, transfer the scrambled tofu mixture to a bowl. Wipe down the wok and return it to the heat.

   
4. 4

   Add another drizzle of oil to the wok and once hot add the shallot, garlic and tofu puffs, and fry for 3 minutes.

   
5. 5

   Meanwhile combine all the sauce ingredients in a bowl.

   
6. 6

   Add the carrot to the wok and fry for 1 minute.

   
7. 7

   Drain the noodles and add them to the wok along with the sauce. Cook for around 5 minutes, or until the noodles are soft and ready.

   
8. 8

   Stir in the vegan egg, spring onions, bean sprouts and peanuts.

   
9. 9

   Divide the pad Thai between two bowls and top with a wedge of lime, some coriander leaves and a sprinkling of extra chopped peanuts.