Vegan Pad Thai with The Woolf’s Kitchen Tamarind Ketchup

Updated: May 16





Love Pad Thai? Me too... This is one of my favourite Thai dishes. I made super delicious vegan pad Thai with @thewoolfskitchen Tamarind ketchup from The Woolf’s kitchen’s. My lovely friend, Dominique at @thewoolfskitchen who is half British- Thai created this delicious sauce from her Thai aunt’s recipe. #impressive Check out the Woolf’s Kitchen’s website here for her other products.


Good News: now we are stocking Tamarind ketchup, which is more than just for dizzying & dipping sauce. The sauce is so delicious sweet & tangy. I can taste Tamarind, caramelised onions & garlic and a hint of chillies. I love dipping my moo ping (grilled pork) in it. As all Dominique’s sauces are vegan friendly. I created this vegan Pad Thai recipe for busy mid- week supper. Why not ? I used just a few table spoons in the recipe so you will have plenty of sauce left to dip with your other favourite dishes. My Pad Thai is absolutely delicious and tastes so authentic too. Thank you Tamarind ketchup! This sauce is the must have for your kitchen.


Buy The Woolf’s Kitchen “Tamarind Ketchup"



Ingredients:

100 grams rice noodles

50 ml The Woolf’s kitchen Tamarind Ketchup

30 ml Vegetable Stock

1 Tsp chopped garlic

1 Tbsp chopped shallots

100-150 grams Smoked Tofu

2 Tbsp Vegetable Oil

1 cup Spring Onions (Cut to 2 inches pieces)

2 Tsp Vegan fish sauce or a good pinch of salt


Garnish & Condiments

2 Tbsp Chopped Peanuts

Chilli Flakes

Lime

Coriander

White Sugar

Rice Vinegar


Method:


  1. Cook noodles as per instructions on the packet. Don’t let them cook until fully soft. I prefer it to be al dente. Drain them and leave them in cold water so they stop cooking.

  2. Heat up the pan and add the cooking oil. Then add the garlic and shallots, which we want to brown with a medium heat. Add the tofu and stir fry; try to get some colour on the tofu now too. A nice golden brown, so continue to move around and avoid burning them!

  3. Drop in the noodles. Add vegetable stock straight away. Move noodles around to mix everything together. Now add the The Woolf’s kitchen Tamarind ketchup and mix thoroughly. Use the noodles like a sponge. Tongs here are great if you have them. Make sure that you coat everything properly. Keep stirring until most of the liquid is absorbed and the noodles are nearly cooked.

  4. Add our vegetables that we prepared, tossing them in the pan with our Pad Thai. Keep stirring to warm our vegetables then turn off the heat.Add our vegetables that we prepared, tossing them in the pan with our Pad Thai. Keep stirring to warm our vegetables then turn off the heat. Now it is ready to be served.

  5. Add condiments as per your liking or drizzle more of The Woolf’s Kitchen Tamarind Ketchup on top before enjoying your Pad Thai.