Pad thai (Vegan-style)

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I ate my very first Pad Thai in a little thai restaurant in the Silicon Valley and was hooked from the first bite on. I felt nothing had ever tasted as good and it was no surprise that this restaurant was always jam-packed.
Pad thai is actually a stir-fried noodle dish and commonly served with veggies, tofu, fish or meat. I put my own spin on it by not cooking the vegetables to give it a nice crunch. Traditionally the sauce is made with fish sauce, which I omitted of course. I used tamari soy sauce and tamarind extract to give it a nice distinct flavour.

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Pad thai (Vegan-style)

Servings: 4

Ingredients

  • 500 grams brown rice spaghetti
  • 1 glas/can soybean sprouts
  • 2 spring onions
  • 2 in medium-sized carrots, cut in strips
  • 2 stalks celery, sliced
  • 4 tbsp roasted peanuts
  • fresh cilantro, chopped
  • 2 tbsp nutritional yeast flakes, optional
  • 1-2 limes for garnishing

For the sauce

  • 4 tbsp tamari
  • 2 cloves garlic
  • 1 tsp chilli flakes
  • juice of 1 lime
  • 2 tbsp peanut butter
  • 50 grams tamarind paste
  • 1/8 l warm water
  • 1 tbsp sunflower oil
  • 1 inch piece of ginger

Instructions

  1. Boil rice spaghetti in salty water until tender.
  2. For the sauce soak the tamarind paste in warm water for 10 minutes. Pour through a strainer into a bowl and scrape the remaining pulp through the strainer. Discard any pits or hard pieces. Place in a food processor along with all other sauce ingredients and blend until creamy.
  3. Serve the rice spaghetti in a large bowl along with vegetables, peanuts, cilantro and limes. Drizzle with sauce and mix.

 

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