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Pad Thai

“The unashamed reason for this dish being on our menu is that we want to cook vegetables and make dishes that we love. We love to create vegetarian versions of classic dishes, and we devised this for one of our fungi fests, with lovely subtle favoured chicken-of-the-woods and grifola mushrooms instead of the tofu or seitan.”
The Gate Vegetarian Cookbook, Adrian & Michael Daniel

Serves 4


350g flat rice noodles (rice sticks)
150g baby sweetcorn
150g mange touts
150g shiitake or oyster mushrooms
250g firm tofu or chunks of seitan
3 tbsp sesame oil
5-6 spring onions, cut at an angle into 5mm slices
1 head oak choi
4 tbsp Thai red curry paste
2 tbsp sugar
100g beansprouts
Bunch of coriander, chopped
100g toasted peanuts, crushed
Juice of 0.5-1 lime
Good splash of soy sauce


1. Prepare the noodles by putting them in a bowl and covering them with boiling water. Leave to steep for about 5 minutes and then drain and cover with cold water.

2. Cut the baby sweetcorn and mange touts across at an angle into 3-4 pieces. Slice or tear the mushrooms thinly. Cube the tofu or seitan and fry briefly in 1 tbsp of the same oil until crisp. Cut the spring onions at an angle into 5mm slices. Shred the pak choi.

3. Heat the remaining sesame oil in a wok or large frying pan until very hot and stir-fry the curry paste briefly. Stir in the sugar, then stir-fry the vegetables, adding them in the order of firmness and stirring well between each addition, starting with the corn and mushrooms, followed by the tofu or sestina, the mange touts and spring onions, and then the pak choi.

4. Taste and add lime and soy sauce to taste. The lime juice should balance out the sugar (you may have to add a little more sugar for a good sweet-and-sour balance). Serve immediately.


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