| Chickpea flour | 70g |
| Dairy free milk (or water) | 140g |
| Dried Pad Thai noodles, broken in half | 200g |
| Extra firm tofu, cubed | 125g |
| Oil of choice | |
| Garlic, finely chopped | 3 cloves |
| Carrot, cut into matchsticks | 1 small |
| Capsicum, thinly sliced | 1 small |
| Bean sprouts | 100g |
| Chinese garlic chives or spring onion, cut into 5cm pieces | 1/4 cup |
| Birch & Waite Pad Thai Stir Fry Sauce | |
| Lime wedges, to serve (optional) | |
| Bean sprouts, to serve (optional) | |
| Fried shallots, to serve (optional) | |
| Peanuts, finely chopped, to serve (optional) | |
| Chilli, finely chopped, to serve (optional) |
Method
- Add chickpea flour and milk to a small bowl. Mix until combined. Set aside.
- Place noodles in a large bowl and cover with boiling water. Soak for 5-10 minutes, drain and rinse under cold water. Noodles should be still be slightly firm.
- Add oil to a large non-stick fry pan over high heat. Sear tofu then push it to the side of the pan.
- Add garlic, carrot and capsicum. Sauté for 5 minutes or until fragrant.
- Add noodles, bean sprouts and chives. Mix to combine.
- Add Birch & Waite Pad Thai Stir Fry Sauce. Sauté for 3 minutes.
- Reduce heat to medium. Pour chickpea mixture over the Pad Thai. Mix until combined.
- Flatten and press down the Pad Thai in the pan.
- Cook for 3-5 minutes or until underneath is slightly golden brown and the pancake is intact. Carefully flip and cook on the other side.
- Invert or transfer the pancake to a serving plate and cool slightly. Use a sharp knife to cut into wedges or small squares. Top as desired. Enjoy warm or at room temperature.
If you’re not confident about flipping the pancake or don’t have a non-stick fray pan, Anthea recommends cooking the Pad Thai in an oven-safe fry pan until Step 8. Use your oven grill to cook the top of the pancake then serve.
Recipe created by Rainbow Nourishments for Birch & Waite.
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