Pad thai
Pad Thai has rapidly become a popular Thai dish in our Western world, but many recipes are not vegan (fish sauce, eggs…) because in fact it designates all of these corn starch-thickened stock and rice noodles stir-fry dishes.
I hope you’ll enjoy this 30-minute ready version!
Ingredients
Directions
Step 1
Let’s start preparing the tofu, chicken-style. Drain and cut into cubes, then toss into a tahini – nutritional yeast – olive oil mix, then fry for 10mn, starting on low heat and increasing the strength little by little, so the pieces dry out and end up golden and crispy. Set aside.
Step 2
In a bowl, pour boiling water over the noodles and leave for 10mn. Drain and soak in cold water. Set aside.
Step 3
Cut the spring onions into rings. Press the garlic into purée. Cut the red pepper into strips and grate the carrot.
Step 4
Stir fry the spring onion for 1mn. Add the garlic and cook for 1mn. Add the pepper and carrot and cook for another 2mn.
Step 5
Add the stock, maple syrup, soy sauce, hot chili sauce and the juice of half a lime and bring to the boil.
Step 6
In a bowl dissolve the corn starch into 5cl water, add to the pan, stir well and bring to the boil.
Step 7
Add the tofu, rice noodles, and cook, stirring regularly, until warm.
Step 8
Serve immediately, sprinkle with crushed peanuts and coriander and add lime wedges.
