Pad Thai, translating literally as ‘Thai style stir-fry noodles’ is one of the most popular dishes to come from the region. Our vegan Pad Thai stir-fry sauce consists of a balanced mixture of gluten free soy sauce, tamarind and palm sugar. We caramelise these ingredients to make an intensely sweet, salty and sour sauce. At Payst HQ for our ‘go-to’ lunch we stir-fry this with tofu, bean sprouts, Chinese chives, pak choi, peanuts, chilli, shiitake mushrooms, green beans and flat rice noodles finished with a squeeze of fresh lime with very tasty results!
Heat 2 sliced banana shallots in hot oil in a wok. When softened, add 400g vegetables/tofu and stir fry for 8-10 minutes. Once cooked add 250g of softened rice noodles and stir-fry for 5 minutes. Add Payst Vegan Pad Thai sauce, stir-fry until all ingredients are mixed. Garnish with coriander, spring onion, chopped roasted peanuts, chilli powder and fresh lime. Serve with Prik Nam Pla (chopped birdseye chillies and soy sauce).
(Allergens bold/italic/underlined)Sugar, water, gluten free soya sauce (water, soya beans, salt, spirit vinegar), tamarind, thickener: xanthan gum
Store in a cool, dry place. Shake before use.
Suitable for vegans.
Gluten free.
