Simple Pad Thai August 30, 2021

with crunchy peanut butter & tamarind sauce

4 cups broccolini, chopped (or broccoli florets)

3 cloves garlic, minced 

2cm fresh ginger, peeled and grated 

2 red chillies, deseeded and chopped 

350g extra firm tofu, drained and cubed 

250g udon noodles 

Vegetable oil 

6 spring onions, finely chopped 

2 Tbsp sesame seeds, toasted 

1/2 cup packed fresh basil, shredded 

1/2 cup fresh mint leaves, shredded 

1 lime, cut into 4 wedges

Toasted sesame oil to serve

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1/4 cup crunchy peanut butter 

2 Tbsp tamarind paste 

3 Tbsp brown rice syrup 

1/4 cup tamari sauce 

1/4 water

Juice of 2 limes

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Cook the noodles according to package instructions. Rinse under cold water, drain and set aside.

Place the ingredient for the sauce in a small bowl and mix well to combine.

Blanch the broccolini in a bowl of hot water until bright green. Drain and rinse under cold water. Heat 2 tablespoons of oil in a large wok, on medium-high. Fry the tofu for 5 to 10 minutes on all sides until just starting to brown. Add the ginger, garlic and chilli and cook until fragrant. Add the broccolini, peanut sauce and half the spring onions and cook for 2 minutes. Turn the heat down to low and slowly add the noodles mixing gently to coat.

Top with sesame seeds, basil, mint, a drizzle of sesame oil and a squeeze of lime to serve.