Pad Thai (Thai Stir Fry) - Australian School of Meditation & Yoga

Name: Pad Thai (Thai Stir Fry) - Australian School of Meditation & Yoga
Ingredients: 500gm firm tofu, pat dry and crumble or dice small; 375 gm green beans – washed, take off the top and tail, and chopped into approximately 2cm peices; 2 medium carrots, peeled and sliced; 50ml olive oil; 200 gm thick rice noodle; 1 tbsp fresh grated ginger; 2 tbsp crunchy peanut butter; 50ml tomato sauce/ketchup; 80ml date and tamarind chutney (available at Indian stores) + 80ml water; 1 tbsp vegan fish sauce (available at Asian supermarkets); 30ml gluten free soy sauce; 1/2 cup roasted salted peanuts; 1/2 bunch coriander leaves, washed; 2 Fresh limes, quartered; 250gm bean shoots, washed and chopped a little

asmy.org.au

This Pad Thai is inspired by some Thai chefs I worked with a number of years ago, they added the tomato sauce/ketchup to the recipe to meet the …

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Ingredients

500gm firm tofu, pat dry and crumble or dice small
375 gm green beans – washed, take off the top and tail, and chopped into approximately 2cm peices
2 medium carrots, peeled and sliced
50ml olive oil
200 gm thick rice noodle
1 tbsp fresh grated ginger
2 tbsp crunchy peanut butter
50ml tomato sauce/ketchup
80ml date and tamarind chutney (available at Indian stores) + 80ml water
1 tbsp vegan fish sauce (available at Asian supermarkets)
30ml gluten free soy sauce
1/2 cup roasted salted peanuts
1/2 bunch coriander leaves, washed
2 Fresh limes, quartered
250gm bean shoots, washed and chopped a little