PAD THAI

Belfast Telegraph - Weekend - - FOOD -

WHAT YOU’LL NEED 100g dried flat rice noo­dles 1tbsp soy sauce 1tbsp ta­marind paste 1tbsp light mus­co­v­ado su­gar 1tbsp veg­etable oil 1 gar­lic clove, finely chopped 2.5cm piece of fresh root gin­ger, peeled and cut into thin strips 1/2 red onion, thinly sliced 1/4tsp ground turmeric 100g firm tofu, crum­bled 120g pre­pared stir-fry veg­etable mix (such as car­rots, beansprouts, Asian greens, etc) 1tbsp chopped peanuts and chopped co­rian­der leaves, to gar­nish 2 lime wedges, to serve METHOD Soak the noo­dles in cold wa­ter for 10 min­utes or un­til soft.

Put the soy sauce, ta­marind and su­gar in a bowl and mix to­gether, then leave to one side.

Put a non-stick wok over a high heat. When hot, add the oil, gar­lic and gin­ger, and cook for 30 sec­onds. Add the onion, turmeric and tofu, and stir-fry for four to five min­utes or un­til the tofu be­comes crispy. Add the veg­etable mix and stir-fry for two min­utes.

Lift the noo­dles out of the wa­ter and put di­rectly into the wok. Stir-fry for two min­utes, then add the ta­marind sauce mix and two ta­ble­spoons of wa­ter.

Stir-fry for another two to three min­utes or un­til the noo­dles are soft and coated in the thick­ened liq­uid, then gar­nish with peanuts and co­rian­der. Serve with lime wedges. SERVES 1

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