Recipe by Is This Really Necessary
There must be as many Pad Tai rceipes as there are cooks. This is a very simple, vegetarian version that is well suited for people who like things less spicy. Personally, I add more peppers to make it a bit more interesting, but I have had to learn the hard way that my tolerance for 'heat' is a lot higher than average.
- 1 bunch choy sum
- 350 g firm tofu
- 1 small brown onion
- 1 large capsicum
- 1 red chili
- 250 g dry rice-stick noodles
- 1⁄4 cup ketchup
- 2 tablespoons light soy sauce
- 1 tablespoon rice bran oil
- 2 garlic cloves
- 1⁄4 cup fresh coriander
- 4 tablespoons unsalted peanuts
- 1 lemon
Directions See How It's Made
- Separate choy sum leaves from stems. Slice stems thickly and roughly chop leaves. Cut tofu in 2 cm (0.8") cubes. Halve the onion and slice thinly. Slice capsicum thinly. Chop chilli and garlic finely. Chop peanuts coarsely. Divide lemon in wedges.Steep noodles in boiling water for about 10 minutes; drain. Combine ketchup with soy sauce.
- Heat wok and add oil. Stir-fry tofu until golden (circa 5 mins). Remove from wok with slotted spoon and drain on paper towels. Stir-fry onion, capsicum, and choy sum stems until onion has softened (circa 3 mins). Add chilli and garlic and stir-fry for 30 secs. Add choy sum leaves; stir-fry until wilted (circa 1 min). Ad noodles, tofu, and sauce mixture; combine and heat through. Divide over bowls. Add coriander and peanuts and serve with lemon wedges.