Ingredients

  • Serves 1 person
  • 1 pc tofu (tow kwa), about 140 g (cut into quarters)

  • 3 g sesame oil

  • 3 g garlic (minced)

  • 100 g eggplant (cut to bite-size)

  • 50 g green zucchini (sliced)

  • 50 g cherry tomatoes (halved)

  • 25 g bean sprouts (tails removed)

  • 25 g spring onions (chopped)

  • 0.5 g chilli flakes

  • 3 g soy sauce

  • 70 g rice noodles (thick and flat type)

  • 30 g carrot (julienned)

  • 10 g peanut (roasted and crushed)

  • 5 g lime (cut into wedges)

  • 1 g thai basil (chiffonade)

     

  • tamarind marinade:

    10 g tamarind paste

  • 20 g soy sauce

  • 30 g honey

  • 1 g chilli flakes

  • 8 g garlic (minced)

  • 5 g lime juice

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Recipe Courtesy of
Asian Food Network

Charred Eggplant Pad Thai

It’s more salad than Pad Thai, but just as delicious, and even more healthy. A powerful burst of Thai flavours of Thai basil, chili, tamarind and garlic perfumes this addictive one-meal bowl. The draw here is an amazing variety of vegetables and condiments that replaces the usual mix of meat and seafood. There’s bursting cherry tomatoes, creamy eggplants and sweet tamarind giving flat rice noodles all its flavour and juices. This vegetarian dish is more assembly, than cooking!
  • Easy
  • 30 min
  • 10 min
  • 15 min
  • 3 steps
  • 21 Ingredients
  • Easy
  • 3 steps
  • 21 Ingredients
  • 30 min
  • 10 min
  • 15 min

Instructions

  1. Making the tamarind marinade

    • In a bowl, whisk the tamarind paste, 20g soy sauce, honey, garlic, 1g chilli flakes and lime juice.
    Making the tamarind marinade


  2. Preparing the noodles

    • Bring a pot of water to boil.

    • Blanch the rice noodles in the boiling water and turn off heat.

    • Soak until tender, about 2-3 minutes

    • Drain and transfer into cold water to stop the cooking process.

    • Drain and set aside

    Preparing the noodles


  3. Stir frying

    • Heat up sesame oil in a pan, toss in garlic and tofu and cook for 1-2 mins.

    • Add in the remaining ingredients (eggplant, zucchini, bean sprouts, cherry tomatoes spring onions, 0.5g chilli flakes and 3g soy sauce) and half of the tamarind marinade.

    • Cover and cook till vegetables are softened.

    • Add in the drained noodles and stir to combine.



Garnish and Serve!

Sprinkle julienned carrots and top with crushed peanuts, Thai basil and a lime wedge.  Serve with the remaining tamarind sauce on the side.

Garnish and Serve!

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Ingredients
  • Serves 1 person
  • 1 pc tofu (tow kwa), about 140 g (cut into quarters)

  • 3 g sesame oil

  • 3 g garlic (minced)

  • 100 g eggplant (cut to bite-size)

  • 50 g green zucchini (sliced)

  • 50 g cherry tomatoes (halved)

  • 25 g bean sprouts (tails removed)

  • 25 g spring onions (chopped)

  • 0.5 g chilli flakes

  • 3 g soy sauce

  • 70 g rice noodles (thick and flat type)

  • 30 g carrot (julienned)

  • 10 g peanut (roasted and crushed)

  • 5 g lime (cut into wedges)

  • 1 g thai basil (chiffonade)

     

  • tamarind marinade:

    10 g tamarind paste

  • 20 g soy sauce

  • 30 g honey

  • 1 g chilli flakes

  • 8 g garlic (minced)

  • 5 g lime juice

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