Vegan Pad Macaroni ผัดมักกะโรนี
This is my interpretation of a popular, mild stir fried pasta in Thailand. Don’t be put off by the idea of ketchup in pasta – I promise it works! In fact, once you taste it, you might prefer it to be a little sweeter, so keep some ketchup or sweet chili sauce to hand. So far as vegetables go, carrots and garlic chives are my preference, but feel free to get creative with what veg you've got. A few slices of vegan hot dogs are also a great addition. Try to use a Thai brand of Sriracha, which is unlike the sauce Westerners commonly associate with sriracha.
Servings: 2 servings
Ingredients
- 150 grams macaroni
- 1 tablespoon plus 2 teaspoons ketchup
- 1 tablespoon Thai Sriracha plus more to season to taste
- 1 tablespoon Golden Mountain seasoning sauce
- ¼ teaspoon sugar
- A couple generous pinches white pepper
- 1 tablespoon extra virgin olive oil
- ½ onion sliced
- ¼ cup diced carrots
- 3-4 large cloves garlic chopped
- ½ cup cubed tofu
- ¼ cup 1 inch pieces garlic chives
- 5-6 cherry or baby plum tomatoes halved
Instructions
- Cook your macaroni in a pot of salted water until al dente (a minute less than the cooking time on the packet). Drain.
- While the pasta is boiling, combine the ketchup, sriracha, seasoning sauce, sugar, and white pepper in a small bowl.
- Heat a wok to medium heat and add the olive oil, followed by the onion, diced carrots, and garlic. Cook until the onion softens and the garlic begins to brown slightly, 2-3 minutes, stirring often.
- Knock the heat up to medium-high and add the tofu. Mash a few pieces up with the back of your wok spoon or cooking utensil. Toss the garlic chives in and stir fry until bright green and wilted.
- Add the macaroni and the sauce, stirring to coat the noodles evenly. Stir in the tomatoes and cook for another minute or two. Serve immediately.