TOFU PAD THAI WITH CASHEW BUTTER SAUCE
We’ve used tofu to make a zingy vegetarian pad thai, but it works equally well with cooked chicken or prawns (shrimp). Traditionally, roasted peanuts are used but cashews make a delicious alternative. You could even use a mixed nuts and seeds combo butter.
SERVE 4
PREP 10 MINUTES
COOK 10 MINUTES
250g (9oz) flat rice noodles (dry weight)
2 tbsp peanut (groundnut) oil
3 garlic cloves, crushed
2.5cm (1 inch) piece fresh root ginger, peeled and diced
8 spring onions (scallions), sliced
1 red bird’s eye chilli, diced
250g (9oz) firm tofu, cubed
100g (4oz/1 cup) bean sprouts
3 tbsp crushed roasted cashews
2 tbsp sesame seeds
a handful of coriander (cilantro) or Thai basil, chopped
lime wedges and sweet chilli sauce, to serve
CASHEW BUTTER SAUCE
5 tbsp cashew butter
2 tbsp soy sauce
1 tbsp nam pla (Thai fish sauce)
2 tbsp brown sugar or agave syrup
1 tbsp tamarind paste
grated zest and juice of 1 lime
2–3 tbsp water
Mix together all the ingredients for the cashew butter sauce in a bowl.
Prepare the rice noodles according to the instructions on the packet.
Heat the oil in a wok or deep frying pan (skillet) set over a medium to high heat. Add the garlic, ginger, spring onions and chilli and stir-fry briskly for 1 minute. Add the tofu and cook for 5 minutes, turning several times, until golden all over. Stir in the cashew butter sauce, then reduce the heat, cover the pan and cook for 2 minutes.
Add the rice noodles and bean sprouts and stir them gently into the sauce and tofu mixture. Stir-fry for 1 minute, tossing them lightly.
Divide the mixture among four shallow serving bowls. Sprinkle with the roasted nuts, sesame seeds and chopped coriander or Thai basil. Serve hot with lime wedges for squeezing and some sweet chilli sauce.