On my travels in Thailand I was eating Pad Thai sooo often. It’s cheap, most of the time already vegetarian (back then I was not vegan yet) and just amazingly tasty. Now the traditional version is mostly with egg in the noodles, but I find you are not missing anything by leaving this out. Even happier I was when Joël introduced me to “one of his favorite recipes”. Since then this is regularly on our table, can’t live without it anymore 😉
- 225g extra firm tofu
- Olive oil
- Salt and pepper
- 1 small yellow onion (chopped)
- 1 bell pepper (chopped)
- 1 handful bean sprouts
- Roasted and chopped peanuts
- 1 green onion (chopped)
- Roasted chilli flakes (optional)
Rice noodles Sauce
- ¼ cup peanut butter
- ¼ cup soy sauce
- 1-2 chilli pepper (or cayenne pepper)
- 2 garlic cloves (finely chopped)
Preheat the oven to 400F and cut the tofu into bite-sized cubes. Toss the tofu into a medium-sized mixing bowl and add enough oil to completely coat every piece. Sprinkle with a bit of salt and pepper and bake for 10 minutes on each side.
While the tofu is in the oven, start by making the sauce. Simply add all the ingredients for it in a small mixing bowl and whisk until the soy sauce and peanut butter are fully combined.
Leave aside and cook the rice noodles. Once this is finished, put a bit of water in a wok and heat it up over medium-high heat. Once it is warmed up, throw in the chopped onion and bell pepper and cook for five minutes. Add the bean sprouts and cook for two more minutes. Now that the vegetables are cooked, add the noodles and tofu to the wok and mix well. Once the vegetables and tofu are evenly spread through the noodles, all that is left is to add the sauce. Serve immediately and top with roasted peanuts, green onions and roasted chili flakes!