Vegan Pad Thai
Ingredients
- 300 g rice pasta (tagliatelle, noodles or vermicelli)
- 2 or 3 carrots
- 200 g mung bean sprouts
- 200 g tofu plain
- 2 cloves of garlic
- 2 shallots
- 10 g ginger fresh
- 1/2 tsp red chilli optional (fresh or dried)
Sauce
- 100 ml vegetable broth
- 4 tbsp soy sauce shoyu or tamari
- 4 tbsp lime juice
- 2 tbsp peanut paste
- 1 tbsp tahin
- pepper
Toppings
- few sprigs of cilantro
- 2 handfuls peanuts
- 1 lime
Instructions
- Soak the rice pasta for 10 minutes in water, then cook it for 5 minutes in boiling water, and drain (be careful not to overcook them).
- Prepare the rest of the ingredients. Finely chop the garlic, shallots, and ginger. Cut the carrots in small sticks. Cut the tofu into small dices.
- In a wok, brown the garlic, shallots, chilli and ginger in a little oil (sesame, sunflower or coconut according to your taste) for 3 minutes. Add the carrots and tofu, mix and sear for 5 minutes. Finally, add the mung bean sprouts (keep a few aside to put on top) and let it cook for 1 minute, then reduce the heat to minimum.
- Meanwhile, prepare the sauce: mix all the ingredients in a bowl using a whisk.
- Add the rice pasta and the sauce, and mix gently. Fry for 2 minutes, then serve in bowls or soup plates, sprinkled with cilantro leaves, peanuts, and mung bean sprouts that you have set aside.
Notes
Notes:
You can add any vegetables of your choice (for example snow peas, or broad beans...), but also make non vegan version with shrimps, or chicken, whatever you feel like :) If going for a non vegan option, you may had nuoc mam sauce and shrimp paste to your sauce for example.
Tips:
You can germinate your own mung bean sprouts. It's very easy. Just buy dry mung beans and a germinator if you don't have already one at home and wait for a few days!