Pad Thai vegan foodshare

Nearly every restaurant offering Thai food is also offering Pad Thai.

Typical thai dish made with rice noodles, vegetables and delicious spices.

A few weeks ago I had my first Pad Thai. From that moment on I was looking for a great recipe without fish sauce, eggs and meat.

Get my plant based recipe here.

 

Ingredients for 2 servings:

100g rice noodles                                                

200g tofu

curcuma

3 cloves of garlic

1 bunch of spring onions

2 tbs oil 

100g sprouts

chili flakes

2 tbs sugar

2 tbs vinegar

5 tbs soy sauce

some salt

2 tbs peanuts (not salted)

½ lime

 

 

Preparation:

I clearly recommend to prepare everything before heating the wok/ pan. As soon as you heat the wok, everything goes so fast.

 

 

Boil water and cover the rice noodles with hot water for 10 minutes.

Cut the tofu into cubes and turn in curcuma.

Peel and chop the garlic.

Wash sprouts and spring onions. Slice the spring onions into small rings.

Take a small vessel and mix chili, sugar, soy sauce, vinegar and salt to a smooth sauce.

 

Now heat the wok and roast garlic, tofu and spring onions 2-3 minutes.

Deglaze with the sauce, add noodles and sprouts.

 

 

Cook it for 5 minutes.

Cut the lime into quarters and chop up small the peanuts while waiting.

 

Serve your noodles and decorate with peanuts and one lime quarter per serving.

 

I love the sweet sour taste of that traditional dish.

If you are looking for a nice Thai dessert, have a look to my Sticky Rice & Mango recipe.

 

 

Best,
Larissa

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