JimBo’s Global Spoon
Pad Thai is a very popular Thai stir-fried noodle dish. In Thai, “pad” or “phad” means stir-fried, and “Thai” refers to Thai style or method of cooking in this case. Many different versions of Pad Thai are available. This recipe, which is the vegan-vegetarian version of this delicious dish, is quite popular in the streets of Bangkok. Also, very common versions include shrimp (prawns), eggs, fish sauce, and tamarind sauce.
flat dried rice noodles
Pad Thai sauce (A Taste of Thai Brand)
soya oil ( or vegetable)
fresh red chillies
While preparing the other ingredients, soak the noodles warm water or until al dente, drain well. Discard the water. Next, peel and thinly slice the shallots, spring onions and onion. Crumble the tofu.
Heat a wok over high heat until hot, add the oil and wait for slight smoke. Add the tofu, baby corn, shallots, onion, spring onions and garlic. Stir fry and add the shallots, onion, spring onions and garlic. Stir fry for one minute and add the rice noodles and Pad Thai sauce. Continue to stir fry for two minutes, mixing well. Add the bean sprouts and continue to stir fry for four minutes.
Finally, add the juice of one lime and stir fry briskly for 30 seconds. Turn onto a warm dish, sprinkle with the peanuts and serve.