Wagamama's legendary vegan pad thai. A perfect, beautiful recipe. So easy to make at home.
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Serves
2
Rice Noodle
Leek
Red Onion
Tofu
Spring Onion
Beansprouts
Ginger
Garlic
Red Chilli
Chilli Flakes
Coriander
Mint
Amai
Peanut
Lime
Shallot
Vinegar
Caster Sugar
Soy Sauce
Soy Sauce
Tomato Ketchup
Tamarind Paste
Salt
Vegetable Oil
Serves
2
Rice Noodle
Leek
Red Onion
Tofu
Spring Onion
Beansprouts
Ginger
Garlic
Red Chilli
Chilli Flakes
Coriander
Mint
Amai
Peanut
Lime
Shallot
Vinegar
Caster Sugar
Soy Sauce
Soy Sauce
Tomato Ketchup
Tamarind Paste
Salt
Vegetable Oil
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Step 1.
Prepare a shallow bowl of cornflour and make sure each tofu cube is evenly covered. Heat two tablespoons oil in a frying pan or wok and fry the tofu until crispy and golden. Set aside.
Step 2.
In a large mixing bowl, add your sliced leeks, chilli (de-seeded and sliced), sliced red onions and spring onions, grated ginger, crushed garlic and beansprouts.
Step 3.
Cook noodles as per packet cooking instructions and drain.
Step 4.
Add the tofu and noodles to the mixing bowl and combine well.
Step 5.
Heat 1 tablespoon of oil in a frying pan or wok and add the contents of the mixing bowl. Toss the ingredients continuously and cook for 5 minutes.
Step 6.
Add the amai sauce and mix well. Cook for up to another minute.
Step 7.
Divide the pad thai between two serving plates and top with the peanuts, fried shallots, lime, coriander and chopped mint.
Step 8.
Gently heat the vinegar, sugar and soy sauces in a small pan until the sugar has dissolved.
Step 9.
Stir in the remaining ingredients and set aside to cool.
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