"Pad Thai is one of Thailand's most iconic dishes and an incredibly easy to make. The vegetarian version usually features tofu and veggies but on this instance I made it with delicious tempeh (tofu's younger brother) and green beans."
TEMPEH PAD THAI
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Method
Step 1
INGREDIENTS 🔸Rice noodles (the flat type) 125g 🔸Tempeh 1 small block, cubed 🔸Green beans 125g 🔸Bird's-eye red chillies 2 minced 🔸Roasted peanuts 2 tbsp crushed or whole, deskinned 🔸Canola oil 1 tbsp 🔸Lime 1 sliced For the Pad Thai paste: 🔸Sugar 1 tsp 🔸Sesame oil 1 tbsp. 🔸Banana shallot 1 medium 🔸Tamarind Paste (1 golf ball sized tamarind pulp soaked in 1/2 cup warm water and squeezed, fiber and seeds discarded) 🔸Tomato concentrate 1 tbsp 🔸Rice vinegar 1 tbsp 🔸Garlic 1 clove minced 🔸Salt to taste _ Start by making the paste. Add all ingredients to a blender and blend to a smooth paste. Set aside. _ Bring water to a boil in a pot and add salt, the green beans and rice noodles. Cook for just 2 minutes and drain. _ Add the canola oil to a pan and shallow fry the tempeh along with the chillies. Add the paste and the noodles and green beans. Mix everything well. _ Serve along with crushed peanuts, lime wedges and more chilli flakes if needed.