Thai stir-fry dish with tofu and ume
Now, let's dive into the world of Thai street food and bring the flavors of veggie Pad Thai - or even vegan Pad Thai - right to your home kitchen. Treat yourself to this delightful Thai recipe featuring gluten-free rice noodles. Typically, Pad Thai is made with slightly firmer (glass) noodles, making our special Pad Thai noodles perfect for this recipe. Preparing the tofu might take a little effort, but the rest of the ingredients are likely to be already in your pantry. It's a simple Pad Thai recipe with tofu, but it's oh-so-delicious!
DinnerWok dish1 serving20 minutes preparation
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This is how you make it
- Cut the tofu into small cubes of 1x1 cm. Mix with the tamari, hot sauce and ume paste. Marinate. The longer, the better!
- Boil the ramen for 2 minutes in a pan with plenty of boiling water. Drain and rinse with cold water.
- Finely chop the red onion and spring onions.
- Cut the garlic into thin slices.
- Melt the coconut oil in the frying pan. Fry the garlic for a minute until golden brown. Remove the garlic from the oil and set aside.
- Then fry the red onion in the pan. Add the tofu and fry for about 3 minutes.
- Add the ginger syrup or coconut blossom sugar.
- Add the spring onions and fry. Add the bean sprouts if you don't like raw bean sprouts.
- Add the ramen and fry briefly.
- Serve the plates.
- Divide the toppings over the pad thai: a handful of bean sprouts, lime wedges, roasted peanuts and some extra hot sauce.
Tip(s)
- In traditional Pad Thai, flat rice noodles are used. Our Pad Thai noodles are, therefore, the most suitable for this Pad Thai recipe. Their shape resembles tagliatelle the most. Can't find our noodles? No worries! You can still make Pad Thai using Thai rice noodles or ramen - both delicious choices. It's your call!
