Meatless Mondays with Cathy Duffield
Pad Thai is a popular Thai noodle dish and is very easy to make. Tofu is readily available in supermarkets and also at Bin Inn in Walton St. If you haven't yet tried tofu, this is a good recipe to start with. as the tofu tends to fall apart and absorb the Pad Thai flavour. However it can be made without the tofu.
1 tbsp oil
2 cups chopped onions
½ cup finely sliced carrots
1 block of firm or extra-firm silken tofu (about 340gm), cubed
¼ cup soy sauce
¼ cup apple cider vinegar
2 tbsp sweetener
½ to 1 tsp red curry paste (one teaspoon is very hot)
2 tbsp peanut butter
1 cup washed and drained mung bean sprouts
200g uncooked rice noodles
1 tbsp lime juice
Chopped spring onions and either roasted peanuts or cashews for garnish.
In a large fry pan (or saucepan) heat the oil over medium-high heat and add the onions and the carrots. Sauté until soft, about 4 to 5 minutes.
Add the tofu and continue to cook, stirring occasionally, for 4 to 5 minutes.
Add the vinegar, soy sauce, sweetener, red curry paste, peanut butter, and bean sprouts. Toss and heat through.
Stir in the lime juice.
While the Pad Thai is being prepared cook the noodles according to packet instructions.
Pour the tofu mixture over the noodles and garnish with spring onions, peanuts or cashews.