Wednesday, 12 February 2014
Vegan Pad Thai.
This dish is my own take on a traditional Pad Thai.
It was one of my favourite meals as a meat eater, and I didn't want to have to give it up because I had turned vegan. After a few goes at perfecting it, I reached this lovely dish. It's certainly a lot more satay tasting than the original, but it still has that great tamarind, bitter-sweet, taste.
250gm rice noodles
100gm baby spinach
1 spring onion chopped
Whatever other vegetable you desire, I chose broccoli and cauliflower
1 tbsp crushed garlic (you can use less, I'm am just a big fan)
1 cup veg stock
1/2 tbsp soy sauce
1 tsp lemon juice
1 tsp minced chilli
1 tbsp tamarind paste
1 tsp crushed ginger
1 tbsp brown sugar
1 tbsp peanut butter
1. in a saucepan, boil your rice sticks for 3-4mins. You don't want them fully cooked, as the sauce will continue the cooking later.
2. In a bowl mix all of the sauce ingredients, trying your best to dissolve the peanut butter. (don't worry if it doesn't completely, the heat will do the rest.)
3. Remove your noodles from the heat and strain the water. Keep the noodles to the side.
4. Prepare your veg however you want. Then lightly fry them in a pan.
5. When you are satisfied that your chosen veg is very almost cooked to perfection, add the sauce to the fry-pan.
6. Stir constantly, and allow the veg to finish cooking and the sauce to thicken slightly. After about 3-4 mins add your noodles and spinach, making sure to keep stirring.
7. After 2-3 mins your Pad Thai should be done. Noodles fully cooked, and sauce reduced. Take it off the heat, serve and garnish with spring onion.
As with everything, there is always room for improvement, so if you have any suggestions or you've given this a go, please let me know.