Vegetarian Pad Thai

Pad Thai, the undisputed symbol of Thai cuisine, is an explosion of flavours that delights with every bite. This dish, synonymous with Bangkok’s bustling streets and talented street vendors, is the perfect blend of noodles, vegetables and sauces. The secret of its success lies in the balance of tastes: sweet, salty, tangy and spicy. Ready to escape to Thailand for a meal? Join me on this culinary adventure!

Ingredients (serves 2) :

Sauce:

• 1 ½ teaspoons tamarind paste/concentrate
• 1-2 teaspoons vegetarian fish sauce
• 1 ½ teaspoons chili garlic sauce
• 1 ½ tablespoons lime juice
• 2 tablespoons water

For sautéing:

• 1 tablespoon sesame oil
• 200 g extra-firm tofu, cubed
• 2 Thai chili peppers (fresh or dried), chopped OR 1/2 teaspoon chili flakes (optional)
• 2 garlic cloves, minced
• 1 shallot, minced
• 100 g bean sprouts
• 100 g spring onions
• 2 eggs, beaten
• 40 g chopped roasted and salted peanuts

Noodles:

• 225 g Pad Thai rice noodles

To serve:

• Lime
• Soy sprouts
• Grated carrots
• Coriander
• Sriracha or Chili Garlic Sauce (optional)

Preparation :

1. Sauce: In a bowl, mix all sauce ingredients until smooth. Book now.
2. Noodles: Cook according to package instructions. Drain and set aside.
3. Sauté: Heat the sesame oil in a large frying pan over medium heat. Add the tofu and sauté until golden. Then add the garlic, shallots and Thai chili flakes. Cook for 1-2 minutes. Create a space in the center of the pan by spreading the tofu and other ingredients to the sides. Pour the beaten eggs into this space. Let them cook briefly without stirring for about 20-30 seconds, then stir gently to scramble. Once the eggs are partially cooked, add them to the tofu and mix well.
4. Pour the prepared sauce and noodles into the pan. Mix well so that everything is well coated.
5. Add the bean sprouts, green onions and peanuts. Continue cooking for a further 2-3 minutes.
6. Serve hot and garnish with lime wedges, extra bean sprouts, peanut sauce, grated carrots, coriander and Sriracha or chili garlic sauce.

Wine pairing :

The “Ultimo Gamay” from Domaine Henri-Cruchon is a balanced, fruity Swiss wine, perfectly suited to accompany this vegetarian Pad Thai. With its delicate notes of red fruit and a hint of spice, this Gamay enhances the flavors of the dish while tempering the spiciness of the chili. The fresh acidity of the wine complements the richness of the sauce and the crunchiness of the vegetables, creating a beautiful harmony between dish and wine. This pairing is a wonderful way to enjoy the finesse of Swiss wines while savoring authentic Thai cuisine.