On evenings when you’re craving classic comfort food, put down the takeaway menu and try our tasty vegetarian pad Thai, instead. In our veggie version, we’ve substituted chicken and prawns for tofu, which provides a source of plant-based protein and essential minerals, including iron, calcium and magnesium. We’ve also included shiitake mushrooms, which lend their rich, savoury taste to the dish, as well as helping to support our immune system and providing vitamin D, which we need for strong bones. Finally, in addition to providing a source of antioxidants, including a regular dose of garlic in your cooking might help to reduce high blood pressure, as well as adding flavour to a dish. Enjoy!
Serves 2
150g rice noodles
20ml light soy sauce
20ml dark soy sauce
60ml tamarind paste
60g palm sugar
2 tbsp groundnut oil
2 cloves of garlic, finely chopped
1 tsp chilli flakes
150g tofu, cubed
100g shiitake mushrooms
2 eggs, beaten
100g beansprouts
50g salted peanuts, roughly chopped
Lime wedges, chilli flakes, coriander leaves and extra chopped peanuts to serve
1 In a bowl of cold water, soak the rice noodles for 30 minutes to soften them slightly.
2 Gently heat the soy sauces, tamarind and palm sugar together in a small pan, until the sugar has dissolved and leave to cool slightly.
3 Heat the groundnut oil in a wok or deep frying pan. Add the garlic and chilli flakes and fry for 30 seconds, then add in the drained noodles.
4 Add in the tamarind mixture and stir quickly to combine. Fry for 2-3 minutes, or until the noodles are soft.
5 Push the noodles to one side of the pan and, in the space, add in the mushrooms and tofu cubes. Fry for a few minutes to colour.
6 Crack the eggs over the tofu and mushrooms. Stir around quickly so the egg scrambles and then quickly stir the beansprouts and peanuts into the noodles. Serve in bowls garnished with lime wedges, a pinch of chilli flakes, coriander leaves and peanuts.