Читать книгу BOSH! - Henry Firth - Страница 22

In Thailand, pad Thai was a regular lunch for us (and the perfect remedy for a Thai-bucket-induced hangover). It varies everywhere you go, but typically includes the artful placement of fresh lime, peanuts and spring onions around the bowl. We like to replicate this and serve it with chilli flakes, sweet chilli sauce and sriracha.

SERVES 4.

 140g extra-firm tofu.

 1 tbsp cornflour.

 4 tbsp vegetable oil.

 200g flat dried rice noodles.

 ½ onion.

 2 garlic cloves.

 1 fresh red chilli.

 1 carrot.

 splash of water.

 100g beansprouts.

 3 limes.

 4 tbsp soy sauce.

 2 spring onions.

 8 tbsp unsalted peanuts.

 1 tbsp chilli flakes, to serve.

 sweet chilli sauce, to serve, optional.

 sriracha sauce, to serve, optional.

 FOR THE DRESSING.

 1 tbsp palm sugar (or any sugar).

 2 tbsp tamarind paste.

 1 tbsp chilli sauce.

 Tofu press or 2 clean tea towels and a weight such as a heavy book. Wok.

Press the tofu using a tofu press or place it between two clean tea towels, lay it on a plate and put a weight on top. Leave for at least half an hour to drain any liquid and firm up before you start cooking.

In a bowl, mix together all the ingredients for the dressing.

Take half the tofu and cut it into 1cm cubes (save the other half for another time). Sift over the cornflour and turn the tofu to coat all over.

Put the wok on a high heat and pour in 2 tablespoons of oil. Add the tofu and immediately reduce the heat to medium. Stir gently, without breaking up the tofu, until lightly browned. Transfer to a plate.

Boil a kettle. Put the noodles in a bowl, cover them with the hot water and leave for about 3 minutes, until they’re flexible but not cooked (check the packet instructions to make sure you don’t fully cook them). Drain and run under cold water. Set aside.

Peel and chop the onion and garlic. Rip the stem from the chilli and chop, removing the seeds if you prefer a milder flavour. Trim the carrot and cut into matchsticks.

Put the wok back on a high heat and add the remaining 2 tablespoons of oil. Add the onion, garlic and chilli and cook, stirring regularly, for 1–2 minutes. Add the carrot and cook for another 1–2 minutes. Add the noodles, dressing and a splash of water. Fry for a few minutes until the vegetables are tender.

Return the tofu to the wok with the beansprouts. Cut 1 lime in half and squeeze in the juice, catching any pips in your other hand. Add the soy sauce. Stir-fry until the vegetables are slightly soft but still crunchy. Remove from the heat. Taste and add soy or chilli sauce if needed.

Slice the green part of the spring onions into long, thin strips. Break up the peanuts. Cut the remaining limes into wedges.

Divide the pad Thai between bowls with piles of sliced onion, peanuts, lime wedges and chilli flakes. Serve with sweet chilli sauce or sriracha on the side, if using.