Imogen’s Pad Thai (Ve)


  • 3 spring onions
  • 1 large chunk fresh ginger
  • 1 mild chilli
  • 2 leeks
  • 1 red onion
  • 1 red pepper
  • 6 baby corns
  • Sesame oil
  • 1 tbsp soy or teriyaki sauce
  • 200g tofu
  • 200g flat rice noodles
  • Crushed cashews
  • Fresh coriander
  • Lime


Chop the spring onions, ginger and chilli, and fry in a large pan using sesame oil. After a few minutes add the chopped leeks and red onion, followed by sliced red pepper and baby corns. Place the lid on the pan and stir at regular intervals until the vegetables are cooked.

Meanwhile, cook the rice noodles in boiling water according to the packet instructions, and drain. Fry the tofu in a separate pan and stir in the cashews 1 minute before taking it off the heat.

When the vegetables are cooked, season with salt, black pepper and soy sauce. Stir in the tofu, cashews and chopped coriander. Add the noodles and mix everything together. (For those who don’t consider it cheating, I found that slightly chopping the noodles helps when combining, and no-one notices if it’s done subtly.) Serve with lime on the side.

Recipe by Imogen