Crying tiger Thai salad
Make this spicy Thai salad as hot as you like with extra chillies — it's so named because the heat should induce tears! The fillet steak can also be cooked as you like it
Tempeh pad Thai
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4 - 5
Skip to ingredients
Ingredients
- 150g rice noodles
- 2tbsp rapeseed oil
- 200g tempeh, cubed
- 4 spring onions, sliced
- 300g beansprouts
- 3 peppers , different colours ideally, sliced
- 3 eggs
- roasted salted peanuts, roughly chopped
- 1 red chilli, a few coriander leaves and 1 lime, cut into wedges, to serve (optional)
For the sauce
- 2tbsp palm sugar or brown sugar
- 3tbsp fish sauce
- 3tbsp tamarind paste
- 1tbsp soy sauce
- 1tsp finely chopped garlic (about 4 cloves)
Method
- STEP 1
Soak the noodles in water according to pack instructions. Once softened, drain and set aside.
- STEP 2
Heat the oil in a pan over a medium heat and fry the tempeh for a few minutes until browned. Remove and set aside on a plate.
- STEP 3
In the same pan, stir-fry the spring onions, beansprouts and peppers for a few minutes, ensuring the vegetables remain crunchy.
- STEP 4
Crack the eggs into a bowl and whisk lightly with a fork. Push the vegetables to one side of the pan, then pour in the eggs. Scramble the eggs gently, then add the noodles and tempeh. Stir everything together until well combined.
- STEP 5
In a separate pan, combine all the sauce ingredients with 100ml water. Cook over a medium heat, stirring constantly until the sugar dissolves and the sauce thickens slightly. Pour the sauce over the noodles and veg, and mix well to ensure all the ingredients are evenly coated. To serve, sprinkle with the peanuts, along with the sliced red chilli and coriander, and lime wedges on the side for squeezing over, if you like.
