Pad Thai with tofu recipe

As seen on Rick Stein’s Food Stories on BBC Two, this is Rick’s pad Thai with tofu recipe. From Rick’s travels to the county of Yorkshire and visiting the largest UK producers of tofu, he combined it with a popular dish from Thailand, pad Thai.

Ingredients for Rick’s pad Thai with tofu recipe

SERVES 2

• 175g Thai folded rice noodles
• 2 tbsp Thai fish sauce (or vegan alternative)
• 2Tbsp Tamarind water
• 1 tbsp palm sugar/soft brown sugar
• 2 tbsp sweet chilli sauce
• ½ tsp chilli flakes
• 4 tbsp vegetable oil
• 200g firm tofu (pressed if required) cut into 1.5cm dices
• 1 clove garlic, peeled and chopped or grated
• 2 eggs, beaten
• 50g beansprouts
• 1 tbsp dried shrimp (optional)
• 4 spring onions, trimmed and halved then shredded lengthways
• Small handful fresh coriander, roughly chopped
• 50g roasted peanuts, coarsely chopped
• Lime wedges, coriander leaves and chilli flakes to serve

How to make Rick’s pad Thai with tofu recipe

1. Drop the noodles into a pan of boiling water and cook for about 3 minutes until just tender, drain, refresh with cold water, drain well and toss in a tsp of oil to prevent them clumping together, then set aside.
2. Combine the fish sauce, tamarind water, chilli flakes, chilli sauce, palm (or brown) sugar in a small bowl, then set aside.
3. Heat 2 tbsp of the oil in a wok, fry the cubes of tofu in batches until golden and push to one side of the wok.
4. Add the remaining oil to the wok and add the garlic and stir fry for 10 seconds. Then add the drained noodles and stir fry for a minute, push everything to one side of the wok and add the eggs and scramble in the base of the wok. Then add the bowl of pre mixed sauce, combine with the noodles and add the beansprouts, dried shrimps, fried tofu, spring onions, coriander and peanuts, combine and warm through. Divide between 2 warmed bowls and garnish with more chilli flakes, lime wedges and a few coriander leaves. 

Happy cooking