Wednesday, 21 October 2009


Brooklyn Pad Thai 001
Our blog looks a little neglected and it's true we're bad parents but as some of you would know Mike and I have just returned from a month long holiday touring Turkey and Egypt. It was such an amazing trip and a well earned break for both of us. Turkey is absolutely amazing with so many spectacular sites and Egypt is a completely different world. The only downside to the trip is that being Vegan is not always the easiest eating style, especially when your tour includes many hotel buffets aimed at tourists - think nothing but meat and cheese, salads yes but you can't trust the water the veggies were washed in. So we didn't have a wonderful gourmet journey but we weren't expecting to which is why when we got home we were dying for something Vegan and yummy!!!

So last night we called in the experts to solve our food crisis by grabbing Vegan with a Vengeance off the bookshelf. We wanted something fast and easy for after work but tasty and awesome to fulfil our food lust after eating token roast veggies at international buffets. We searched through the book growing hungrier by the second until we came across the recipe for Brooklyn Pad Thai. It was everything we wanted - different to what we had eaten, fast, easy and incredibly yummy looking. Without hesitation we started cooking and it was fantastic. One of the best Pad Thai's we've had and we really loved the slight heat from the addition of the chillies. I think it's definitely become one of our after work favourites.

Here is the recipe but we've modified it a little to our liking.

Serve 4
For the noodles:
  • 450g rice noodles
  • peanut oil
  • 450g tofu, cut into thin strips
  • 1 medium red onion, cut in half and sliced thinly
  • 2 cloves of garlic, minced
  • 1/2 tbsp finely chopped lemongrass
  • 125g bean sprouts
  • 8 spring onions, sliced into 4cm lengths
  • 1/4-1/2 tsp dried chill flakes
  • 50g chopped roasted peanuts
  • lime wedges for serving
For the sauce:
  • 6 tbsp tamari
  • 6 tbsp sugar
  • 2 tbsp tomato paste
  • 2 tbsp sweet chilli sauce
  • 3 tbsp rice vinegar
  • 3 tbsp tamarind concentrate
  1. Isa suggests that you make this in two batches so the noodles don't go soggy- which works out well if you want to make it go for two nights (which we do).
  2. Mix all the ingredients for the sauce together and prepare noodles according to the package instructions.
  3. Preheat your wok or frying pan, med-high to high heat. Add peanut oil and fry the tofu until crispy. Remove from pan and set aside. You may want to rest it on absorbent paper to get rid of some of the oil.
  4. Add a little more oil and half the red onion, stir fry for 30 seconds. Add half the garlic, half the lemon grass and half the chilli flakes, stir-fry for another 30 seconds. Add half the sauce, and when it starts to bubble (almost immediately), add half the cooked noodles and cook for 2 minutes, stirring constantly until noodles are cooked. Then add half the tofu, bean sprouts, spring onions, chillies, and peanuts, stir for another 30-60 seconds, then transfer serving bowls and serve with a lime wedge.
Brooklyn Pad Thai 002

This recipe comes from:
by Isa Chandra Moskowitz