January, the month where many of us try to cleanse our bodies from a busy month of festivities.
With trends including Dry January and Veganuary being ever popular.
With that in mind, this months Recipe Of The Month from our Head Chef is completely meat-free.
Yet is still packed full of flavour and take less than 15 minutes to make! Perfect after a long day at work…
If you’re not embracing Veganuary this year, then why not try with fried chicken breast or prawns?
Pad Thai, Wilted Bok Choy, Rice Noodles
125gr Rice Vermicelli Noodles
2 Tbsp Neutral Vegetable oil
1 Shallot finely sliced
4 Garlic cloves chopped
1 tsp chopped Ginger
½ Fresh Red chilli deseeded, finely chopped
125gr Firm Tofu
100gr Mung Bean Sprouts
1 head Bok Choy, cut in half
60ml Vegetable Stock
2 Tbsp Tamari
2 Tbsp Fresh Lime Juice
2 Tbsp Agave Syrup
1 Tbsp Peanut Butter
1 Tsp Red Chilli Paste
Pepper to taste
Soften the rice noodles in a bowl of boiling water for five minutes
For the sauce mix all the ingredients in a bowl – set a side
In a hot Wok or Heavy frying pan add the oil and fry the shallot, garlic, ginger and chilli for a minute. Add the tofu and Bok Choy, stirring regularly, to get a little colour.
Add the Noodles and the sauce stir gently so not to break the noodles. Mix in two thirds the Bean sprouts, toss together and divide this evenly between two bowls
Top this with the remaining Bean sprouts, lime wedge and chopped coriander and cashews