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wagamama pad thai with tofu

Wagamama Pad Thai Recipe

Caroline Sciberras
Wagamama Pad Thai is a vibrant dish that combines tender rice noodles, fresh vegetables, and a tantalising sauce for a taste sensation like no other.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Lunch
Cuisine Thai
Servings 2 people
Calories 639.74 kcal

Ingredients
  

  • 5½ oz rice noodles
  • ½ leek finely sliced
  • ½ red onion finely sliced
  • 2 oz tofu fried
  • handful beansprouts
  • 1 tbsp fresh ginger grated
  • 1 garlic clove grated
  • 1 egg whisked
  • splash vegetable oil
  • FOR THE AMAI SAUCE
  • 1 tbsp malt vinegar
  • 3 tbsp sugar
  • 1 tbsp light soy sauce
  • 1 tbsp dark soy sauce
  • 1 pinch of salt
  • 1 tbsp ketchup heaped
  • 2 tsp tamarind paste

To Garnish

  • 1 fresh red chili sliced
  • 1 tbsp peanuts crushed
  • 1 sprig cilantro
  • 1 pinch chili flakes dried
  • ¼ lime
  • 1 sprig mint thinly sliced

Instructions
 

For the Amai Sauce

  • Warm the vinegar, sugar, and soy sauce gently in a small saucepan until the sugar dissolves.
  • Mix in the remaining ingredients and set aside to cool.

For the Pad Thai

  • Cook the rice noodles in boiling water according to the instructions on the packet.
  • Combine all the raw ingredients in a hot frying pan with a drizzle of oil and toss them together.
  • Add the whisked egg and the drained cooked noodles, tossing all the ingredients rapidly.
  • Pour in the Amai sauce and season to your preference.
  • Transfer the cooked Pad Thai to a plate
  • Garnish it with crushed peanuts, mint, cilantro, chilies, and lime slices before serving.

Notes

Recipe Notes:

  1. Soak the rice noodles in hot water until they are pliable but still slightly firm before stir-frying. Oversoaking can make them mushy.
  2. Have all the ingredients prepped and ready before you start cooking, as stir-frying is a quick process.
  3. Adjust the flavours of the sauce according to your taste preferences. Add more sweetness with palm sugar, more tanginess with tamarind paste, or more heat with chilli flakes or fresh chilli.
  4. Customise the protein by adding tofu, shrimp, chicken, or even a combination of these. Cook the protein separately before stir-frying and add it back in at the end.
  5. Garnish the Pad Thai with fresh herbs like cilantro, chopped peanuts, and lime wedges for an extra burst of flavour.
Keyword peanuts, rice noodles, thai, tofu