A classic Thai favourite made vegan. Feel free to add in your favourite mock meat or keep it simple with tofu.
INGREDIENTS (Serves 2)
- 150g flat rice noodles
- 200g firm tofu, cubed
- ½ shallot or small brown onion, diced
- 2 spring onions, sliced
- 1 thai chilli, diced (you can use more or less depending on preference)
- 150g bean sprouts
- 1 large carrot, julienned or cut into thin strips
- 1 red pepper, sliced
- 1 large handful of green beans, cut in half
- 2 tbsp vegetable oil
- Lime wedges
- 30 g finely chopped peanuts
For the sauce:
- 3 tbsp soy sauce (or vegan fish sauce if you can find it!)
- 2 tbsp palm sugar or regular sugar
- 1 tsp tamarind paste (you can find this in Sainsbury’s or Waitrose in a small jar)
- 1 tbsp water (plus more if needed)
- 2 tsp of Sriracha (depending on your spice tolerance)
METHOD
- Prepare the rice noodles according to the package instructions and leave them to the side
- Heat up 1 tbsp oil in a large wok and fry off the tofu. Transfer to a dish and set aside
- Heat up another tbsp oil in the wok and add the shallot, half of the spring onions and chilli. Stir fry for 2-3 minutes before adding the green beans and pepper and cooking for another 2 minutes.
- Add in the carrots for about 1 minute then transfer the vegetable mixture to the same dish as the tofu.
- Finally, add the sauce and the cooked noodles to the wok and mix well. Add in the bean sprouts and keep mixing before adding back in the vegetable mixture and tofu.
- Turn of the heat and mix through the rest of the spring onions, half of the peanuts and a squeeze of lime.
- Serve in dishes and garnish with more peanuts and lime wedges.
