29min 4 ppl
Vegan Pad Mee Korat
16 minutes
4 people
Easy≤30 min & ≤6 steps
16 min · 6 steps
Easy: ≤30 min and ≤6 steps
400 kcalper person
Protein 15g
Carbs 58g
Fats 11g
About this dish
A fully plant-based Pad Mee Korat, golden pan-fried tofu tossed through rice noodles in a tangy fermented-soybean and tamarind sauce, finished with crispy shallots and peanuts.
Allergy Info
Gluten, Soya, Peanuts
Diet Info
Vegan
Ingredients
Fresh Produce
- Garlic clovesfinely chopped4
- Beansprouts100 g
- Chinese broccolisliced100 g
- Limescut into wedges, to serve1
Plant Proteins
- Firm tofucut into 2cm cubes250 g
Tins & Jars
- Tamarind Paste2 tbsp
Dried Goods
- Rice stick noodlessoaked until pliable300 g
- Palm sugargrated20 g
- Roasted peanutscrushed30 g
- Crispy fried shallotsto serve15 g
Spices & Seasonings
- Chilli flakesto serve1 tsp
Oils & Condiments
- Fermented soybean pastecrumbled15 g
- Light soy sauce2 tbsp
- Vegetarian oyster sauce1 tbsp
- Vegetable Oildivided3 tbsp
Utensils
- Wok
- Chopping board
- Sharp knife
- Tongs
Method
1
Heat half the vegetable oil in a wok over medium-high heat and fry the tofu cubes for 5 minutes, turning occasionally, until golden, then remove and set aside.
Approx. 5 minutes
2
Heat the remaining oil in the wok and stir-fry the garlic for 1 minute until fragrant.
Approx. 1 minute
3
Add the fermented soybean paste, tamarind paste, palm sugar, light soy sauce and vegetarian oyster sauce, and stir-fry for 2 minutes to combine.
Approx. 2 minutes
4
Add the soaked noodles and toss for 4 minutes until coated in the sauce and tender.
Approx. 4 minutes
5
Return the tofu to the wok with the beansprouts and Chinese broccoli, and toss for 2 minutes until just wilted.
Approx. 2 minutes
6
Transfer to plates, sprinkle with crushed peanuts, chilli flakes and crispy fried shallots, and serve with lime wedges.
Approx. 2 minutes
