Peanut butter and purple sprouting broccoli pad thai
Peanut butter and purple sprouting broccoli pad thai
SERVES 4. HANDS-ON TIME 30 MIN
In the late 1930s, Thailand’s prime minister held a public competition to find a new national dish. The winning entry combined rice noodles, vegetables, peanuts, shrimp and egg. It was named ‘pad thai’ in a bid to promote ‘Thai-ness’ (pad means ‘stir-fry’). This vegan interpretation celebrates the original while bringing in something new in the form of purple sprouting broccoli.
KNOWHOW
Brown rice syrup is used here as a sugar alternative. Or use agave syrup instead.
MEERA’S TIPS
Buy sprouting broccoli with thin, tender stalks, rather than fat, woody ones. Rice noodles are fragile, so be gentle with them.
Pad thai is best eaten with as many garnishes as possible. Feel free to customise yours with shop-bought fried shallots, pickled Thai radishes, beansprouts or crushed roasted peanuts.
FOR THE PAD THAI SAUCE
• 6 tbsp crunchy peanut butter
• 2 tbsp tamarind paste
• 3 tbsp brown rice syrup (we used Biona Organic; see Know-how)
• 4 tbsp soy sauce, plus extra to serve
• 3 tbsp fresh lime juice (from about 2 limes)
FOR THE TOFU AND BROCCOLI
• 450g purple sprouting broccoli (see tips), or regular broccoli
• 3 garlic cloves, crushed
• 1.5cm fresh ginger, finely grated