Pad ThaiA plant-based variation on the delicious Thai noodle stir-fry dish
Bruno de Lamo Peitz
400g of wide rice noodles
1 paprika (bell pepper)
2 onions (or red onions)
4 -6 cloves of garlic
100g of bean sprouts
4-6 spring onions
250-400g of firm tofu
For the Sauce
100-150g of Tamarind paste
100ml of brown soy sauce
1-2 tablespoons of sesame oil
1-2 table spoons of rice vinegar or lime juice
50ml of sweet soya sauce
- After washing all your vegetables cut up all vegetables under 'Main ingredients' into similarly large slices. They should be the same shape and thickness as the noodles.
- Prepare your noodles as described on the package. If no information is given just add the noodles with boiling water into a bowl and wait until desired consistency.
- This is an optional step if you decide to use tofu. Cut the tofu into dice shaped cubes and fry in a pan with oil until crispy. Finish off with some about 2-3 tablespoons of soy sauce and let it rest. Another choice of Protein can work as well.
- Now take your largest pan preferably a wok pan and add some vegetable oil on medium high heat. Then add your onion and garlic with a bit of salt. After 1-2 minutes add the bell pepper, carrots and zucchini. While cooking you can add 1-2 tablespoons of rice vinegar for extra flavor.
- Cook the vegetables until slightly brown. Then add the noodles and optionally tofu, spring onions, bean sprouts and some crushed peanuts.
- Mix all the ingredients for the Sauce in a glass or bowl and also add to the pan. Then mix it all up until everything is coated. If the sauce is not enough for your taste add more with the same ratios
- Lastly serve the Pad Thai on a plate with one or two slices of lime. Optionally top it off with parsley, chili and peanuts. Sprinkle the lime on top and enjoy :).