Preparation time
less than 30 mins
Cooking time
30 mins to 1 hour
Serves
Serves 4
Dietary
Vegetarian
By Matt TebbuttFrom Saturday Kitchen
Ingredients
For the sauce
- 3 tbsp caster sugar
- 3 tbsp vegan fish sauce
- 3 tbsp tamarind juice
- 2 tbsp soy sauce
- 2 red chillies, finely chopped
For the pad Thai
- 1 sheet thick rice noodles
- 2 tbsp vegetable oil
- 2 tbsp finely chopped fresh root ginger
- 4 garlic cloves, finely chopped
- 100g/3½oz green beans, blanched and left whole
- 1 small aubergine, chopped
- 1 courgette, chopped
- 2 shallots, sliced
- 1 tbsp rice flour, toasted
- 2 spring onions, chopped
- 1 small pack mung beansprouts
- 1 limes, juice only
- 1 bunch fresh Thai basil
- salt and freshly ground black pepper
To garnish
- 3 tbsp peanuts, toasted and chopped
- 1 red chilli, chopped
- 1 green chilli, chopped
- 1 lime, wedged
- 2 spring onions, sliced
Method
-
To make the sauce, make a caramel with the sugar in a small saucepan. Add 2 tablespoons water, vegan fish sauce, tamarind juice, soy sauce and chillies to the pan to stop the caramel. Set aside.
-
To make the pad Thai, cook the noodles according to packet instructions and drain thoroughly. Heat the oil in a large frying pan and add the ginger, garlic, beans, aubergine, courgette and cooked noodles. Add the remaining ingredients and the caramel sauce. Season with salt and pepper.
-
Place the pad Thai into a serving bowls and garnish with the toasted peanuts, spring onions, red and green chillies and lime wedges.
