Tofu Pad Thai

A genuine Pad Thai from the streets of Bangkok would without exception have fish sauce and dried shrimp but this vegetarian recipe comes really close to emulating those flavours.

Ingredients
1/2 package Thai rice noodles
200g firm tofu, cut into 1 inch long matchsticks or small cubes to your preference
50g beansprouts
1/2 banana flower (optional - if you can source it!)
1 large Broccoli, cut florets into bite-size pieces (optional)
1 large carrot, peeled, cut in half length way and sliced (optional)
1-1/2 cup Chinese chives (or garlic chives or even spring onions will do),  cut into 1 inch long pieces
2 tbsp vegetable oil
2 tbsp peanuts toasted and crushed
2 tbsp tamarind paste
2 tbsp sugar
1 shallot finely chopped
1 tbsp preserved turnip (aka salted radish - again if you can source it)
1 free-range egg
1/2 lime
white pepper
1/2 teaspoon ground dried chili pepper
3 cloves garlic crushed
4 teaspoons of a vegetarian alternative to nam pla fish sauce


for the veggie-friendy nam pla
1/2 cups shredded wakame (seaweed)
2 cups  water
2 large garlic cloves, crushed
1 tsp whole peppercorns
1/3 cup light soy sauce 
1 tsp brown rice miso

Method
Start with preparing your veggie nam pla in advance.  Put the wakame, garlic, peppercorns and water in a sauce pan and bring to a boil. Reduce the heat and simmer for about 15 minutes. Strain and return the liquid back to the pot. Add the soy sauce, return to the boil and cook until it's reduced significantly. Taste and when the flavour is intense and very salty remove from the heat. Stir in the miso. Allow to cool then keep in the refrigerator. 

Soak the dry noodles in lukewarm water whilst preparing the other ingredients. There's no need boil them first.

Cut the Chinese chives. Set aside a few fresh chives for a garnish. Rinse the beansprouts. Always rinse the beansprouts! 

 Fry the tofu until golden brown then set aside.  Fry also separately the peanuts until toasted and then set aside.

Preferably in a wok heat the oil to a high temperature.  Add the shallots, preserved turnip, garlic and tofu and stir them until they start to brown. 

Drain the noodles. They should have softened. Add to the wok. Stir quickly to avoid sticking. Add the tamarind paste, sugar, veggie-friendly nam pla and chili pepper. Continue to stir vigorously. 

Push all the noodles to one side and crack the egg into the wok. Scramble it until it is almost cooked then fold into the noodles. 

Test a noodle to see if it has cooked. It should be soft but not mushy.  If it's too not cooked enough add a little water and continue to cook a while longer. Test again.

Add about half of the beansprouts and most of the chives. Season with white pepper and stir for only a few more times.  

Spoon onto a plate and garnish with a little Chinese chives, some raw beansprouts and the toasted peanuts on top. Then with the banana flower slice and a wedge of lime on the side.