Name: Wagamama Vegan Pad Thai
Total time: 25 min
Yield: 2
Cuisine: Thai
Ingredients: 250g Ribbon Rice Noodles; 1 Leek; 1 Red Onion; 200g Firm Tofu; 2 Spring Onions; 2 Handfuls of Bean Sprouts; Knob of Ginger; 2 Garlic Cloves; 1 Fresh Chilli; 1 Tsp Dried Chilli Flakes; 1 Small Handful of Coriander Leaves; 1 Small Handful of Mint; 100ml Amai Sauce; 1 Small Handful of Peanuts; 2 Lime Segments; 1 Tbsp Fried Shallots; 1 Tbsp Malt Vinegar; 3 Tbsp Sugar; 1 Tbsp Light Soy Sauce; 1 Tbsp Dark Soy Sauce; 1 Tbsp Tomato Ketchup; 2 Tbsps Tamarind Paste; Salt; 3 Tbsp Vegetable Oil

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Wagamama's legendary vegan pad thai. A perfect,  beautiful recipe. So easy to make at home.

Wagamama Vegan Pad Thai

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.

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.

Cook noodles as per packet cooking instructions and drain.

Add the tofu and noodles to the mixing bowl and combine well.

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.

Add the amai sauce and mix well. Cook for up to another minute.

Divide the pad thai between two serving plates and top with the peanuts, fried shallots, lime, coriander and chopped mint. 

Gently heat the vinegar, sugar and soy sauces in a small pan until the sugar has dissolved.

Stir in the remaining ingredients and set aside to cool.

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Medium

£8-12

Thai

Vegan

Veggie

Pescatarian

Z49 A8915

Dinner

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.

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.

Cook noodles as per packet cooking instructions and drain.

Add the tofu and noodles to the mixing bowl and combine well.

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.

Add the amai sauce and mix well. Cook for up to another minute.

Divide the pad thai between two serving plates and top with the peanuts, fried shallots, lime, coriander and chopped mint.

Gently heat the vinegar, sugar and soy sauces in a small pan until the sugar has dissolved.

Stir in the remaining ingredients and set aside to cool.

Dinner Party

Rice Noodle

Noodle

Gram

Leek

Red Onion

Onion

Tofu

Spring Onion

Beansprouts

Handful

Ginger

Knob

Garlic

Clove

Red Chilli

Chilli Flakes

Teaspoon

Coriander

Bunch

Mint

Amai

Millilitre

Peanut

Lime

Shallot

Tablespoon

Vinegar

Caster Sugar

Soy Sauce

Tomato Ketchup

Tamarind Paste

Salt

Pinch

Vegetable Oil

Noodles

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Wagamama's legendary vegan pad thai. A perfect, beautiful recipe. So easy to make at home.

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