Vegetarian Stir-Fried Rice Noodles — Pad Thai Jay
A vegetarian Thai pad thai of stir-fried rice noodles tossed with pan-fried tofu, dried shrimp omitted for the jay version, sweet pickled radish, garlic, and chives in a tangy tamarind-and-palm-sugar sauce, topped with peanuts and lime.
Thai
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Soak 240g rice noodles in warm water 8 minutes until pliable, drain. Pat 400g tofu dry, cut into 1cm slabs. Crush 10 garlic cloves and 60g peanuts coarsely. Whisk 60ml tamarind paste, 60g palm sugar, 40ml soy sauce, and 200ml water until smooth. Cut 60g chives into 4cm lengths.
Sear
Heat 60ml oil in a large wok over medium-high heat 1 minute. Working in batches if needed, lay tofu slabs flat and sear 4 minutes turning once until deep golden on both sides. Lift onto a plate.
Saute
Add crushed garlic and 20g pickled radish to the same wok over medium heat 30 seconds until fragrant. Tip in drained noodles, stir-fry 90 seconds until softened and clinging to wok-fond.
Build
Pour tamarind-palm sugar sauce over noodles over medium-high heat, toss continuously 2–3 minutes until noodles turn orange-brown, sauce reduces, and coats every strand.
Finish
Return tofu to wok over medium heat with 120g bean sprouts and chives, toss 30 seconds until heated and just wilted. Kill the heat and plate piled high with 60g peanuts, 1 tsp chilli flakes, lime wedges, and extra bean sprouts on the side.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.