This recipe is an adaptation of one from the cookbook Buddha’s Table and a whole lot of others that I read on the web, ingredient-availability and dietary requirements (i.e. no fish sauce) dictating the changes. It was absolutely delicious!
1 tbsp soy sauce
1 tbsp rice vinegar
1 tbsp chilli sauce
1 tbsp tamarind paste
2 tbsp light brown sugar
Peanut oil for frying
Firm tofu, sliced
1 bunch spring onions (scallions), chopped, reserving some for garnish
½ red bell pepper, julienned
1 cup Chinese cabbage, finely sliced
1 cup mung bean sprouts
Crushed roasted peanuts for garnish
Lime wedges for garnish
Combine ingredients for the sauce in a bowl. Set aside.
Pat tofu dry. Heat a good splash of oil in a pan and fry the tofu until crisp and brown. Set aside.
Soak the rice noodles as per the directions on the packet. When done, drain, rinse and set aside.
Heat some oil in a wok or heavy pan. When the oil is really hot, add all the vegetables and stir-fry for 3-4 minutes or until just cooked. Add tofu and toss for a couple of minutes. Add the rice noodles and stir it to mix them all together. Add the prepared Pad Thai sauce and toss well.
Serve with sprinkling of peanuts and spring onions with lime wedges on the side.