Pad Thai - With baby corn and broccoli
- onammehta
- May 24, 2020
- 2 min read
Updated: May 30, 2020
Ingredients [Serves 4]:
Sauce:
5 tablespoons Soy Sauce
4 tablespoons Sriracha Sauce - https://amzn.to/3ceahlr
4 tablespoons Mushroom Sauce - https://amzn.to/2Mh8Nfm
2 tablespoons Peanut Butter
1 tablespoon Rice Vinegar
1 tablespoon Vegan fish sauce - https://amzn.to/2XjREs5
1 tablespoon Honey
100ml Water
Base and Veg:
4 tablespoons Olive Oil
4 Garlic Cloves
2 Green Chilli's
3 Spring Onions
1 piece of ginger
1 pack of Firm Tofu - Cut into square pieces
1 Broccoli
1 pack of Baby Corn
300g Sprouts
1 pack of Rice noodles (I used 4 out of 5 bunches) - https://amzn.to/2TQBdRW
1 lime
40 Peanuts
Tofu - Bowl #1
I marinated my tofu in Soy, Sriracha and Honey and left it while i prepped the other ingredients.
Bowl #2 - Sauce
Mix together:
5 tablespoons Soy Sauce
4 tablespoons Sriracha Sauce
4 tablespoons Mushroom Sauce
1 tablespoon Rice Vinegar
2 tablespoons Peanut Butter
1 tablespoon Vegan fish sauce
1 tablespoon Honey
100ml Water
Chopping board #1:
Chop the baby corn, broccoli, spring onions, ginger, garlic and chilli.
Pan #1:
Add the oil and wait until it's hot. Add the ginger, garlic and chilli and stir until light brown.
Tip: Make sure the pan has no water in it as this usually causes spitting which I hate.
Add the baby corn and broccoli, these usually take 5-7 mins to cook on high heat.
Add the spring onions, sprouts and sauce mix.
Pan #2 - Tofu:
This is optional, however you can sauté the tofu in a separate pan using 1 tablespoon of olive oil until they are crispy on the outside.
Pan #3:
Drop the rice noodles into salted boiling water. They usually cook in under 5 mins. Once cooked transfer into the large pan which has the vegetables.
Once cooked transfer the rice noodles and tofu into the large pan and mix well.
Mixed together mine looked like this:
Add 1/2 a lime, chilli flakes and crushed peanuts to this mixtures.
Garnishing:
For the Garnish I had extra sprouts, chilli flakes, limes and crushed peanuts.
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