How To Make Vegan Pad Thai

Method

1. Transfer the rice noodles to a large bowl and submerge them in warm water. Leave to soak for 10 minutes.
2. Next, add a drizzle of vegetable oil to 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 mins.
3. Meanwhile peel and dice the shallot and garlic cloves, thinly slice the carrot, roughly chop the spring onion and slice the tofu puffs into bite-sized pieces.
4. Once the silken tofu is ready, transfer the scramble tofu mixture to a bowl. Wipe down the wok and return to the heat.
5. Add another drizzle of vegetable oil to the wok and once hot add the shallot, garlic and tofu puffs, and fry for 3 minutes.
6. Meanwhile combine all the sauce ingredients in a mixing bowl.
7. Next add the carrot to the wok and fry for 1 minute.
8. Drain the noodles and add them to the wok along with the sauce and cook for around 5 minutes or until the noodles are soft and ready.
9. Stir in the vegan egg, spring onion and bean sprouts. Then roughly chop the peanuts and throw them in.
10. Divide the pad thai between two bowls. Slice the lime into wedges and pick the coriander leaves off their stalks, then add both to the serving bowls to decorate. We like to top with extra chopped peanuts.