In the late 1930s, Thailand’s prime minister held a public competition to find a new national noodle dish. The winning entry was a dish that combined rice noodles, vegetables, peanuts, shrimp and egg, and it was named “pad Thai” in a bid to promote Thai-ness. This vegan interpretation of that classic dish celebrates the brilliance of the original, while also bringing in something new in the form of purple sprouting broccoli. I’m not sure the former Thai PM would approve, but I hope you do.
Peanut butter and purple sprouting broccoli pad thai
Pad thai is best eaten with as many garnishes as possible, so feel free to customise yours with shop-bought fried shallots, pickled Thai radishes, beansprouts and crushed roasted peanuts as you wish. Buy sprouting broccoli with thin, tender stalks, rather than fat, woody ones. Rice noodles are fragile, so be gentle with them.
No comments:
Post a Comment