Plant-Based Pad Thai (no onion or garlic) Miso Aubergine

Serves 2

Easy

Prep 15 minutes, cook 25 minutes


This is my version of Pad Thai, which means fried noodles with peanuts and variety of ingredients. For this recipe I have used miso aubergine. It is salty, peanutty, juicy and super tasty. Sambal oelek is an Indonesian chilli and vinegar mix, you can find it in most supermarkets in the ‘World Food’ section or at any Asian market. Finally, your choice of either smooth or crunchy peanut butter is fine, just make sure it is palm oil free, Meridian, Biona Organic or ManiLife are my favourite brands.

1 small aubergine

1 tbsp miso

1 tbsp tomato paste

1 tbsp peanut butter*

1 tbsp sesame seeds

Juice of 1 lime

1 tsp mirin or rice wine vinegar

2 tsp soy sauce

2 tsp garlic oil/vegetable oil

1 chilli, seeds removed and finely diced (optional)

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2 rice noodle nests

3 tbsp garlic oil

2 spring onions, green parts only

2 tbsp soy sauce

1 tsp mirin or rice wine vinegar

1 tbsp sambal oelek (add more if you prefer)

1 tbsp peanut butter

1 big handful shredded mange tout

1 big handful beansprouts

-

to serve

Fresh coriander

Peanuts, crushed

Lime

Pickled carrot (recipe here)


To prepare the miso aubergine, preheat the oven to 180°C fan/200°C gas. Cut the aubergine into medium size chunks and set aside whilst you prepare the marinade. Use a clean jam jar (or blender if you have one) and place the miso, tomato paste, peanut butter, sesame seeds, lime juice, mirin, soy sauce, garlic oil and diced chilli inside. Secure the lid and shake to mix vigorously. You may need to loosen it with a bit of lime juice. Rub the marinade into the aubergine and bake in the oven for 25 minutes turning once after 15 minutes. The aubergine is ready when a knife slides though a piece without resistance.


Meanwhile prepare the Pad Thai. Cook the noodles as per the instructions, drain and place in ice cold water to prevent them over cooking. Leave to cool then drain again and set the chilled noodles aside.


In the largest frying pan you have on a medium high heat, warm three tablespoons of garlic oil and add the spring onions, fry until soft. Add the soy sauce, mirin, sambal oelek and peanut butter and mix to combine.


At this point the mix will look slightly curdled, stir and continue to cook on a high heat until small bubbles form and it is piping hot. Working quickly add the noodles, stirring vigorously to coat them. Add the shredded mange tout, bean sprouts and finally the aubergine and continue to fry for a minute or two.


Serve immediately with some fresh coriander, peanuts, fresh lime and pickled carrots.