Zoodle Pad Thai
Pad Thai has always been one of my favorite street food dishes. My Zoodle Pad Thai creation makes it much more healthy by swapping the noodles for spiralised carrots and courgetts. This vegan friendly recipe can be made in under 30 minutes and serves 4 people.
2 teaspoon of coconut oil
400g of tofu, drained and cut into small cubes
Salt to taste
1 tablespoon of flour
3 medium carrots, spiralised
3 medium courgetts, spiralised
3 handfuls of bean sprouts
1 large onion, finely sliced
120g of bamboo shoots
1 handful of coriander leaves
3 tablespoons of sesame seeds
Crushed peanuts to garnish
2 tablespoons of peanut butter
Juice of 2 limes
3 tablespoons of soy sauce
1 teaspoon of palm sugar
Sprinkle of chili flakes
2 tablespoons of water to thin the sauce.
Mix all of the sauce ingredients together in a jug or cup and stir.
Heat a frying pan with the coconut oil.
First it’s time to make perfect tofu, crisp and delicious. Not soggy and bland. Place the tofu in a sieve and pour boiling salted water over it. This will season it and cause it to squeeze out the water it holds onto, firming it up a little.
Once you’ve dried it off with some kitchen towel put some flour in a bowl, add salt and mix with the tofu.
Add the tofu to the frying pan and fry for 15 minutes.
Heat a wok with coconut oil and add the onion, once lightly browned add the beansprouts, sesame seeds and bamboo shoots. Fry for 1 more minute and add the courgette and carrot. Pour the sauce over and stir in with the tofu and coriander.
Once mixed in serve with a garnish of the crushed peanuts.