Welcome to another MEAT FREE MONDAY… looking for some vegan or vegetarian inspiration then look no further. This week fancy trying a tofu pad Thai? Once you have all your cupboard ingredients you’ll be able to cook this up in a few minutes the way it’s cooked in the street markets of Thailand. To make it vegan leave out the egg and fish sauce. Enjoy!
Recipe for 2 people – dried rice noodles, cooked to the packs instructions. 1 carrot finely sliced, two handfuls of beansprouts, pack of firm tofu, 1 egg (if using), 1 red chilli finely sliced, peanuts roughly chopped, bunch of coriander to garnish. In a very hot wok stir-fry all the veg, then add the tofu and noodles cook for another minute add the in the side of the pan for a 30 seconds before stirring through the rest of the ingredients. Add the sauce, heat then serve garnished with coriander, peanuts and lime wedge.
Sauce – 2 tbsp tamarind sauce, 2 tbsp soy sauce, 1 tbsp maple syrup, lime juice