October 2013 - it's my first trip to Asia! After being the typical tourist and having seen many of the Buddhas, I arrived at the amazing vegetable markets in Bangkok. Everything in Thailand is somehow intensified: the colours, the noise, the pace of life. So, try to imagine a vegetable market in Bangkok - full of people, the hustle and bustle of selecting, buying and selling. And the colours: green, red, yellow but also pinks and blues. Strong, vivid, powerful.
While the markets were full of vegetables, I found it difficult to find vegetarian dishes on the menu in the restaurants. Most of the Thai salads included fish or meat and even though there were always plenty of vegetables with the meals, I had to search to find a good vegetarian offers like this Pad Thai noodle salad. So when I returned to my home in Italy, I was inspired to share this recipe. Please enjoy the wonderful flavours (and memories) of Thailand.
1. Put some soy oil or another vegetable oil in a wok and when it's hot, add the tofu.
2. When the tofu has reached a nice golden colour, put it aside (still in the wok) and add the garlic and the egg. Let it fry for a couple of minutes, scrambling the egg a couple of times.
3. When the egg is cooked, mix it with the tofu and put them aside (still in the wok).
4. Add the rice noodles, adding 1 tablespoon water for each handfull of noodles. Wait untill they get soft and mix them with egg and tofu.
5. Add chinese cabbage, pak choy and soy prouts.
6. Let everything fry for some minutes, seasoning with salt, pepper, brown or palm sugar and soy sauce.
7. Add chopped chilly, grated ginger, lime juice and the spicy liquid sauce. Please make sure that the dish is not too spicy for you!
8. Mix everything and put the Pad Thai on a serving plate, adding the roasted peanuts and the coriander leaves.
Tips from the author
Have some extra soy sauce and chili sauce on the table for your guests to add if they like it a little more spicy.