Pad thai (Vegan-style)

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.