Posted April 11, 2011 by wrosie in General, Speedy Veganzales, VeganCooking. Tagged: cooking, food, healthy, phad thai, recipe, vegan, vegetarian. 3 Comments

O.k. so this is not strictly speaking a ‘traditional phad thai’ recipe but nonetheless it’s still seriously tasty! It’s so good in fact my none vegan friends and relatives are forever asking me to cook it for them and I myself eat this pretty much all the time. Not only that but it’s so easy to make and doesn’t take long at all, nor does it require any particular skill in the kitchen. Another great thing about this recipe for me is that I can use whatever vegetables I happen to have in at that moment, and the ingredients for the sauce are stuff I always keep in my cupboard so this is literally my go too recipe when I just want something simple but tasty. I have adapted this recipe from a little vegan cook book called ‘Vegan with a Vengeance’ which, if you haven’t already, you MUST check out!

.::What you need:

– 450g/ 1lb rice noodles

– 4 tablespoons of groundnut oil (note: this recipe serves 4 so if your wok is quite small you may want to fry the ingredients in two smaller batches, in which case you will need 6 tablespoons. The frying part only takes 3-4 minutes so every one can still eat together!)

– 1 block of tofu, drained and pressed and cut into small triangles (or if you can get hold of them some pre-marinaded tofu pieces. I usually use Cauldron’s tofu pieces if I can’t be bothered to wait a half an hour whilst my tofu drains!)

– 1 medium sized red onion, chopped into strips

– 1 pepper, chopped into strips (the colour of it is up to you!)

– 1 courgette, cubed (or zucchini if you’re American!)

– Some asparagus tips, halved

– A handful of mushrooms, chopped

– 8 spring onions, sliced

– 1 pak choi

For the sauce:

– 6 tablespoons of tamari (or soy sauce if you don’t have tamari)

– 3 tablespoons of agave (or 6 tablespoons of sugar)

– 2 tablespoons of chilli sauce or hot sauce (I like my spice so I usually put in a little more, but go with your gut!)

– 2 tablespoons of sun dried tomato paste (or tomato purée)

– 3 tablespoons of lime juice (or lemon)

– 3 tablespoons of rice wine vinegar

– Sprinkling of chilli flakes

step 1: Prepare the rice noodles according to the directions on the packet (unless you’re using the straight-to-wok option which is great for the washing the up!)

Step 2: Mix together the ingredients for the sauce

step 3: Preheat a large wok or frying pan over a medium to high heat. Pour two tablespoons of oil in the pan and heat. Add the tofu. Stir fry for about 4 to 5 minutes until crispy. Remove and place on a piece of kitchen towel.

step 4: (if you’re frying in batches remember to half these ingredients!) Pour two tablespoons of oil into the pan. Add the onion and stir fry for around 30 seconds. Add the rest of the veggies and stir fry for another 30 seconds to a minute (depending on how crisp you like them!). Add the sauce. As soon as the sauce bubbles (which should be more or less straight away) add the noodles. Cook for 2 minutes, stirring constantly. Add the tofu, spring onions and pak choi. Stir fry for another 30 seconds.

step 5: serve and enjoy!