Updated: Feb 5, 2021
Traditional-style vegetarian Pad Thai served with steamed tofu and shiitake dumplings.
*You will need Gyoza (or wanton) wrappers for the dumplings. You can find these in the frozen section of a Chinese supermarket OR you can buy them online but they work out quite expensive with delivery: Oriental Mart or Tuk Tuk Mart. You may like to try making your own wrappers of course!
Basic ingredients (4 people)
200-250g rice noodles
20 gyoza wrappers (see note above)*
80g firm tofu
Bunch spring onions
1 brown onion
2 pak choi
Herbs and spices: Fresh ginger (2-3cm), jarred garlic (or 2 minced cloves) , fresh coriander, soy sauce, fresh chillis (optional), tamarind, stock cube/bouillon
Luxury ingredients (optional)
2 eggs (optional for pad Thai)
Selection of Pad Thai and dumplings prepared by the foodies in this week's class
Press your tofu for at least an hour · defrost about 25 wrappers · boil kettle and make 150ml of stock · preheat oven to 50° (this is to keep the dumplings warm later) · cook your noodles 1 minutes less than packet instructions, drain and add a glug of oil so they don't stick together, put lid on ·
In a bowl mix the following:
60g shiitake mushrooms, finely chopped
80g tofu, finely chopped
2 spring onions, finely slices
Handful chopped coriander
Grated ginger (to taste)
1tsp garlic paste / 1 minced clove
2tbsp soy sauce
3tbsp stock from what you made earlier
1 sliced chilli (optional)
1tsp sesame oil (optional)
1tbsp sesame seeds (optional)
Set aside to infuse flavours.
Prep your Pad Thai sauce by mixing the following:
remaining stock (~100ml)
2tsp tamarind (or juice of half a lime)
6tbsp soy sauce
3tbs brown sugar
Optional 1tbsp fish sauce
Now taste for balance: you're looking for salty, sour, sweet and umami. Add more of each element to balance to your taste. Set aside.
To make your parcels of joy, lay out your wrapper and add a little filling. Roll over one side and try to squeeze out the air as you press the edges together. Use a fork to seal.
This mixture makes between 18-20 dumplings
Heat a nice big frying pan to hot with sesame oil (enough to lightly cover the bottom) and fry the dumplings until beautifully brown on ONE SIDE in a single layer.
Pour in a little tap water to 2ml high, cover the pan and let the dumplings steam (don't turn them over) until the water evaporates. Then put them on a lightly oiled plate and pop in the oven to keep warm while you make the Pad Thai.
Heat a deep frying pan/wok with a few glugs of olive oil to medium. Meanwhile slice your onion and pull all the leaves off your pak choi, cutting each one lengthways. Mince another clove of garlic.
Add your onion and pak choi and cook gently for about 4 minutes.
Everything comes together really quickly so prep your garnishes now:
Sliced spring onions
Fresh chopped coriander
Photo courtesy of Chef Conor (@conorbenstead)
When your onion and pak choi is soften (but not soggy!), turn up the heat to medium-high and add your garlic and beansprouts, stir fry for 30 seconds.
Add your pre-cooked noodles, pour on your sauce and mix well together.
While this is cooking, in a small frying pan, stir fry the remaining tofu in chunks in olive oil until crispy.
Optional extra: if you fancy extra protein, push all your Pad Thai to the sides of your wok, crack your two eggs in the middle, scramble and then mix everything back together.
Pile your noodles on your plate, top with tofu and all your garnishes - add on some delicious dumplings! Arok Moy!
Photo courtesy of Chef Vanda (@vanda89vandi)
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