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Tofu and mushroom pad Thai

Name: Tofu and mushroom pad Thai
Yield: Serves 4
Cuisine: Thai recipes
Ingredients: 300g thin rice noodles; 3 tbsp prepared tamarind paste; 3 tbsp light soy sauce; 3 tbsp palm sugar; 4 tbsp vegetable or groundnut oil; 500g firm tofu, cut into strips 5mm wide and patted dry; 3 garlic cloves, finely chopped; 2 Thai or regular shallots, finely chopped; 300g Oriental mushrooms, torn or sliced; 1-2 red chillies, deseeded and finely chopped; 2 large free-range eggs, beaten; Bunch of spring onions, finely sliced; 1 carrot, halved and finely sliced; Handful fresh chives, snipped; Bunch of fresh coriander, roughly chopped; 2 limes, cut into wedges

Published: 31 May 09
Updated: 18 Mar 24

This vegetarian version of the classic Thai dish pad Thai is a moreish meal-in-one.

Easy
June 2009

Test kitchen approved

Serves 4
Hands on time 25 mins, plus 15 mins cooking time

This vegetarian version of the classic Thai dish pad Thai is a moreish meal-in-one.

Vegetarian recipes

Nutrition: per serving

Calories: 653kcals
Fat: 22.7g (3.6g saturated)
Protein: 24.2g
Carbohydrates: 87.6g (16.7g sugars)
Salt: 0.4g

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Ingredients

300g thin rice noodles
3 tbsp prepared tamarind paste
3 tbsp light soy sauce
3 tbsp palm sugar
4 tbsp vegetable or groundnut oil
500g firm tofu, cut into strips 5mm wide and patted dry
3 garlic cloves, finely chopped
2 Thai or regular shallots, finely chopped
300g Oriental mushrooms, torn or sliced
1-2 red chillies, deseeded and finely chopped
2 large free-range eggs, beaten
Bunch of spring onions, finely sliced
1 carrot, halved and finely sliced
Handful fresh chives, snipped
Bunch of fresh coriander, roughly chopped
2 limes, cut into wedges

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Method

Place the noodles in a large bowl and pour over warm water to cover. Leave to soak for 20 minutes or until soft, then drain.
Meanwhile, make the sweet-and-sour paste. Mix the tamarind paste with a little hot water to loosen. Add the soy sauce and palm sugar; mix, taste and adjust to give a nice combination of sweet, salty and sour.
Heat 2 tbsp of the oil in a wok or large frying pan. Fry the tofu in batches for 3-4 minutes until golden and beginning to crisp. Remove from the wok and set aside.

Heat the remaining oil in the wok and fry the garlic and shallots for 30 seconds. Add the mushrooms and red chilli and cook for 2 minutes until beginning to soften. Add the noodles and stir-fry for 2 minutes, then push to one side. Add the eggs and allow to set, then scramble and mix with the noodles.
Add the sweet-and-sour paste and stir well. Toss in the spring onions, carrot and tofu and cook for a few minutes. Divide among serving bowls, sprinkle with the herbs, and serve with the lime wedges.