Pad Thai

Serves: 2 

Rice noodles200gcooked
Green onion1 bunchchopped
Garlic3 clovesminced
Ginger1-inch pieceminced
Broccoli1/2 mediumchopped
Red pepper1 largechopped
Tofu1/2 blockcooked
Eggs2 medium
Roasted peanutsas neededchopped
Lemon1/2 smallgarnish
Jalapeno1 mediumchopped
Tamarind paste1 tbsp or more
Sugar2 tbsp
Fish sauce1 tbspvegan
Ketchup2 tbsp
Soy sauce1 tspmix well

  • Prep all ingredients but cook each portion separately in a non-stick or steel pan.
  • Drain tofu for 30 minutes, cut it into cubes and toss with cornstarch and soy sauce.
  • Fry tofu in a skillet until golden brown on all sides, keep aside.
  • Break eggs into a small bowl, add salt, and mix well. Set aside for 10 minutes
  • Scramble eggs in a small pan on high heat (water should form perfect spheres) and scramble well.
  • Fry the chopped vegetables, and cook with salt for 2 minutes
  • Add aromatics (garlic, ginger, white portion of spring onion) for 1 minute
  • Add tofu, prepared sauce, roasted peanuts, and water if needed
  • Finally, add cooked noodles, toss well and transfer to a plate
  • Garnish with roasted peanuts, the green portion of spring onion, cilantro, and lemon wedge
  • Repeat the same process with the other portion