A plant-based take on the classic rice stick noodle dish, using smoked tofu, tamarind, garlic, chilli, shallots and a rainbow of carrots and purple cabbage.
200g dried rice stick noodles
200g smoked tofu, diced
4 tbsp tamari
1 tbsp tamarind puree or lime juice
1 tbsp maple syrup
3 tbsp vegetable oil
2 garlic cloves, finely sliced
3 shallots, finely sliced
1 red chilli, finely sliced
1 carrot, peeled and cut into matchsticks
300g purple cabbage, finely shredded
150g bean sprouts, rinsed and drained
3 spring onions, chopped
2 tbsp cashews, blitzed into powder
1 lime, quartered
Cover noodles with hot tap water and soak for 20 mins or until you can twirl a noodle around your finger, then drain. Mix 3 tbsp tamari with tamarind and maple syrup and set aside.
Toss the tofu in the remaining 1 tbsp tamari and marinate for 10 mins, then drain.
Heat 1 tbsp oil in a pan, and cook the tofu over high heat until brown and crisp.
Remove the tofu, and heat the remaining oil. Fry the garlic, shallots, chilli and carrot over high heat, tossing well for 1 minute.
Add the cabbage, tossing well. Add the noodles and mixed sauces, and toss well over high heat. Add the bean sprouts and tofu and toss well. You want the noodles to absorb the sauce, the vegetables to be just tender and the beansprouts to just wilt.
Scatter with spring onions and cashews, and serve with lime quarters.
Tip: Soaking the smoked tofu in tamari and frying it until golden brown adds another great layer of flavour and texture to the dish.
Also try: Jill Dupleix's pad Thai masterclass