Wagamama Vegan Pad Thai

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Step 1.

Prepare a shallow bowl of cornflour and make sure each tofu cube is evenly covered. Heat two tablespoons oil in a frying pan or wok and fry the tofu until crispy and golden. Set aside.

Step 2.

In a large mixing bowl, add your sliced leeks, chilli (de-seeded and sliced), sliced red onions and spring onions, grated ginger, crushed garlic and beansprouts.

Step 3.

Cook noodles as per packet cooking instructions and drain.

Step 4.

Add the tofu and noodles to the mixing bowl and combine well.

Step 5.

Heat 1 tablespoon of oil in a frying pan or wok and add the contents of the mixing bowl. Toss the ingredients continuously and cook for 5 minutes.

Step 6.

Add the amai sauce and mix well. Cook for up to another minute.

Step 7.

Divide the pad thai between two serving plates and top with the peanuts, fried shallots, lime, coriander and chopped mint.

Step 8.

Gently heat the vinegar, sugar and soy sauces in a small pan until the sugar has dissolved.

Step 9.

Stir in the remaining ingredients and set aside to cool.
250g Ribbon Rice Noodles
1 Leek
1 Red Onion
200g Firm Tofu
2 Spring Onions
2 Handfuls of Bean Sprouts
Knob of Ginger
2 Garlic Cloves
1 Fresh Chilli
1 Tsp Dried Chilli Flakes
1 Small Handful of Coriander Leaves
1 Small Handful of Mint
100ml Amai Sauce
1 Small Handful of Peanuts
2 Lime Segments
1 Tbsp Fried Shallots
1 Tbsp Malt Vinegar
3 Tbsp Sugar
1 Tbsp Light Soy Sauce
1 Tbsp Dark Soy Sauce
1 Tbsp Tomato Ketchup
2 Tbsps Tamarind Paste
3 Tbsp Vegetable Oil