63min 4 ppl
Vegan Sukhothai Noodles
18 minutes
4 people
Easy≤30 min & ≤6 steps
18 min · 6 steps
Easy: ≤30 min and ≤6 steps
370 kcalper person
Protein 15g
Carbs 56g
Fats 9g
About this dish
A fully plant-based Sukhothai noodle soup, its broth kept mildly sweet with palm sugar and finished with golden pan-fried tofu, crispy shallots and a drizzle of garlic oil.
Allergy Info
Gluten, Soya, Peanuts
Diet Info
Vegan
Ingredients
Fresh Produce
- Garlic clovesfinely chopped, divided6
- Green beansthinly sliced100 g
- Beansproutsto serve100 g
- Spring onionssliced, to serve3
- Fresh Corianderroughly chopped, to serve15 g
Plant Proteins
- Firm tofucut into 2cm cubes300 g
Dried Goods
- Rice stick noodlessoaked and blanched400 g
- Palm sugargrated30 g
- Roasted peanutscrushed50 g
- Crispy fried shallotsto serve20 g
Spices & Seasonings
- Chilli flakesto serve1 tsp
Oils & Condiments
- Vegetable stock1000 ml
- Vegetable Oildivided4 tbsp
- Light soy sauce2 tbsp
- Vegetarian oyster sauce1 tbsp
Utensils
- Frying pan
- Small saucepan
- Large saucepan
- Slotted spoon
- Chopping board
- Sharp knife
- Ladle
Method
1
Heat 1 tablespoon of the vegetable oil in a frying pan and fry the tofu cubes for 5 minutes, turning occasionally, until golden on all sides.
Approx. 5 minutes
2
Heat 1 tablespoon of the vegetable oil in a small saucepan over medium heat and fry half the garlic for 2 minutes until golden and crisp, then lift out with a slotted spoon and set aside as garlic oil.
Approx. 2 minutes
3
Pour the vegetable stock into a large saucepan, add the remaining garlic and oil, the palm sugar, light soy sauce and vegetarian oyster sauce, and bring to a simmer for 3 minutes.
Approx. 3 minutes
4
Add the green beans and cook for 2 minutes until just tender.
Approx. 2 minutes
5
Divide the blanched rice noodles and beansprouts between four bowls and ladle over the hot broth and green beans.
Approx. 3 minutes
6
Top each bowl with the fried tofu, then sprinkle with crushed peanuts, chilli flakes, spring onions, crispy fried shallots and coriander, and drizzle with the garlic oil.
Approx. 3 minutes
