Feeds 3 – 4
For the sauce
1 tsp of garlic chilli sauce
1-2 tbs tamarind paste
1/3 cup to soy sauce
1.5 tbs brown sugar
2 tbs nut butter – I used Macro’s Almond, Brazil and Cashew spread (which specifically says is made in a factory not handling peanuts)
1 tsp of fresh ginger – grated
For the tofu
300g firm tofu
2 tsp soy sauce
2 tsp rice vinegar
2 tsp sesame oil
5 tbs corn flour
For the dish
2 long pepper – in long thin slices (I used one yellow, one orange)
2 garlic cloves – crushed and chopped
1 shallot – sliced
300g rice noodles
For the garnish
Spring onion – green part only, sliced
coriander – chopped roughly
Lime juice – to taste
35g cashews – chopped roughly
Mix together all of your sauce ingredients and set aside.
Drain your tofu and cut it into bite size cubes. In a bowl, mix soy sauce, rice vinegar and sesame oil. Add tofu and and stir carefully to cover the tofu in all that delicious salty, sweet and nutty (because of the sesame oil) goodness. One spoonful at a time, add the corn flour and gently fold the sauce around the tofu morsels until it is thick and sticky. In a pan with oil, fry your battered tofu cubes, one side at a time until they are nice and brown. Remove from the heat and set aside.
This is optional but adds some nice texture: fry a handful of cashews in the leftover tofu oil. When they begin to go golden, add a sprinkle of chilli flakes. Set aside.
It a pot with boiling water, cook your noodles for 3-5 minutes (or until soft). Drain well.
In a wok, with oil, on high-isn heat, begin by frying your bell peppers and shallots for a few minutes. Add the garlic and fry for a further minute, stirring constantly (so the garlic doesn’t burn). Add the noodles and toss your veggies through. Add your fried cashews and tofu and stir through. Fry for a couple of minutes before adding your sauce. Stir well until the noodles are all covered.
Serve straight away. Garnish with coriander, spring onion, bean sprouts and crushed cashews. Season with salt, pepper and lime juice, to taste.
DISCLAIMER: since I can’t eat peanuts, I’ve never actually eaten a real Pad Thai. But even if this tastes nothing like a pad thai, I think it’s pretty damn delicious.
I watched the first episode of Special on Netflix while I cooked. I don’t think I’ll watch the second episode.