Delicious UK – (10)October 2019

deliciousmagazine.co.uk 111

Peanutbutterandpurple
sproutingbroccolipadthai
SERVES 4. HANDS-ON TIME 30 MIN

Inthelate1930s,Thailand’s
primeministerhelda public
competitiontofinda new
nationaldish.Thewinning
entrycombinedricenoodles,
vegetables,peanuts,shrimp
andegg.Itwasnamed‘padthai’
ina bidtopromote‘Thai-ness’
(padmeans‘stir-fry’).This
veganinterpretationcelebrates
theoriginalwhilebringingin
somethingnewintheformof
purple sprouting broccoli.

KNOW-

HOW

Brownricesyrupisused

hereasa sugaralternative.

Oruseagavesyrupinstead.

MEERA’S

TIPS

Buysproutingbroccoliwith
thin,tenderstalks,rather
thanfat,woodyones.
Ricenoodlesarefragile, so be
gentlewiththem.
Padthaiisbesteatenwith
asmanygarnishesaspossible.
Feelfreetocustomiseyourswith
shop-boughtfriedshallots,pickled
Thairadishes,beansproutsor
crushed roasted peanuts.

FORTHEPADTHAISAUCE

• 6 tbspcrunchypeanutbutter


• 2 tbsptamarindpaste


• 3 tbspbrownricesyrup(weused
  BionaOrganic;seeKnow-how)


• 4 tbspsoysauce, plus extra
  toserve


• 3 tbspfreshlimejuice (from
  about 2 limes)

FORTHETOFUANDBROCCOLI

• 450gpurplesproutingbroccoli
  (seetips),orregularbroccoli


• 3 garliccloves,crushed


• 1.5cmfreshginger,finelygrated


• 2 bird’seyechillies,finelychopped


• 280gpackextra-firm tofu, cut
  into2cmcubes


• 225gfoldedor flat rice noodles
  (seetips)


• 3 tbsprapeseedoil


• 6 springonions,finelychopped


• Handful sesame seeds

book of the month.

MEERA’SSTORY

Withfamilyroots

inGujaratand

Uganda,Meera's

upbringinggave

hera deeplove

offoodand

cooking.Born

inLincolnshire,

shenowlives

inLondonand

writesa vegan

cookerycolumn

forTheGuardian.

She’spreviously

writtentwo

acclaimedbooks:

MadeinIndiaand

FreshIndia, but

forherlatest

shecastsa wider

net,withrecipes

inspiredby

dishes,spices

andflavours

from across Asia.

Theserecipesare

notanattempttobean

authoritativevoiceonAsian

food:toundertakesucha

surveywouldtakeyears.

ThisisfoodI’vecreated

inmykitchenbasedon

mypersonaljourney.This

ishowI liketocookfor

myfamily(includingmy

daughter,Arya)andfriends,

andformyself.It’sthefood

I’vecometolove and

I hopeyoulove it too.

MEERA SODHA

• Toastedsesameoiltodrizzle


• Smallhandfuleachfreshthaibasil
  andfreshmintleaves,shredded


• 1 lime, cut into 4 wedges

1 Forthepadthaisauce,putthe

peanutbutter,tamarindpasteand

ricesyrupina bowl.Graduallymix

inthesoysauce,lime juice and

4 tbspcoldwater.

2 Trimthebroccoli,thenchopoffthe

floretsandputina bowl.Chopthe

stalksandleavesinto1cmpieces.

Putthegarlic,ginger,chilliesand

tofuinlittlepileswithineasyreach

ofthehob.Cookthenoodles

accordingtothepackinstructions,

rinseundercoldwater,drain,then

drizzlewith1 tbsprapeseedoil.

Tossgentlywithyourhands.

3 Ina largenon-stickfryingpan(with

a lid),heattheremainingrapeseed

oilovera medium-highheat,thenfry

thetofufor5 minutes,turningevery

minute,untilit’spalegold.Addthe

garlic,gingerandchillies,cookfor

2 minutes,thenaddthebroccoli

stalksand4 tbspwater.Coverthe

panandsteamfor2 minutesuntilthe

broccoliistender.Addthebroccoli

florets, sauce and spring onions

(reservea handfulforgarnish),stir,

thencoverandleavefor2 minutes.

4 Turndowntheheattoverylow,

addthenoodleshandfulbyhandful,

gentlymixingtheminuntilcoatedin

sauce,thenturnofftheheat.Share

outthenoodlesamong4 platesand

sprinkleoverthesesameseedsand

reservedspringonions.Drizzle

eachportionwithtoastedsesame

oil,scatterovertheherbsandadda

generoussqueezeoflime.Drizzle

overa littleextrasoy,if youlike (see

tips).Serveimmediately.

PERSERVING669kcals,28.2gfat(5g

saturated),29.1gprotein,70gcarbs

(14.5g sugars), 2.3g salt, 9.2g fibre

Pumpkinmalaikari

SERVES4.HANDS-ONTIME 30 MIN,

OVEN TIME 30-40 MIN

Onceupona time,pumpkins

wereadmiredfortheirability

tobegreatprops,notgreat

dishes.Today,varietiessuchas

crownprinceanddelicagrace

farmers’markets,andtheir

nutty,honeyflavoursmake

them a powerful weapon for→

PHOTOGRAPHSDAVIDLOFTUS

FOODST YLINGGEORGIA LEVY

ST YLINGJEN K AY