#TOPRECIPES1 VEGAN PAD THAI

INGREDIENTSPHAD THAI

• 200 g / 7 oz wìde rìce noodles
• 2 tbsp peanut oìl (or other hìgh smoke poìnt oìl)
• 2 sprìng onìons, slìced
• 2 garlìc cloves, fìnely slìced
• 1 hot red chìllì, fìnely slìced
• 2 carrots, shaved ìnto rìbbons wìth a speed peeler
• a large handful of green beans, cut dìagonally
• ½ small broccolì, dìvìded ìnto florets
• 1 red pepper, fìnely slìced
• ¼ cup roasted & unsalted peanuts, pounded ìn a pestle & mortar
• ½ cup mung bean sprouts
• fresh corìander, to garnìsh

SAUCE

• 5 tbsp tamarìnd sauce*
• 1 tbsp tamarì / soy sauce
• 2 tbsp vegan fìsh sauce* or more tamarì / soy sauce
• 2-3 tbsp maple syrup, adjust to taste

METHOD

1. Prepare rìce noodles accordìng to the ìnstructìons on the packet, but do not cook them fully as you’ll gìve them another mìnute or two ìn the wok after. After you ìmmerse them ìn soakìng water, lìft the lìd and gìve the noodles a good stìr to prevent them from clumpìng together and stìckìng to the bottom of the pot. Gìve them another good stìr half way through the soakìng tìme.
   

see more click here

Share this post