Vegan pad Thai
This vegan pad Thai is a traditional Thai dish but here it is made with vegan ingredients, instead of the usual fish sauce.
Ingredients
For the sauce
- 3 tbsp caster sugar
- 3 tbsp vegan fish sauce
- 3 tbsp tamarind juice
- 2 tbsp soy sauce
- 2 red chillies, finely chopped
For the pad Thai
- 1 sheet thick rice noodles
- 2 tbsp vegetable oil
- 2 tbsp finely chopped fresh root ginger
- 4 garlic cloves, finely chopped
- 100²µ/3½´Ç³ú green beans, blanched and left whole
- 1 small aubergine, chopped
- 1 courgette, chopped
- 2 shallots, sliced
- 1 tbsp rice flour, toasted
- 2 spring onions, chopped
- 1 small pack mung beansprouts
- 1 limes, juice only
- 1 bunch fresh Thai basil
- salt and freshly ground black pepper
To garnish
- 3 tbsp peanuts, toasted and chopped
- 1 red chilli, chopped
- 1 green chilli, chopped
- 1 lime, wedged
- 2 spring onions, sliced
Method
To make the sauce, make a caramel with the sugar in a small saucepan. Add 2 tablespoons water, vegan fish sauce, tamarind juice, soy sauce and chillies to the pan to stop the caramel. Set aside.
To make the pad Thai, cook the noodles according to packet instructions and drain thoroughly. Heat the oil in a large frying pan and add the ginger, garlic, beans, aubergine, courgette and cooked noodles. Add the remaining ingredients and the caramel sauce. Season with salt and pepper.
Place the pad Thai into a serving bowls and garnish with the toasted peanuts, spring onions, red and green chillies and lime wedges.
