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Vegan Pad Thai

Did you know peanuts are a rich dietary source of biotin, which is essential for the health of your hair, skin and nails.

    This combination does not exist.


    Roasted Peanuts 30.0 grams

    Roasted Peanuts

    Firm Tofu 100.0 grams

    Firm Tofu

    Rice Noodles 100.0 grams

    Rice Noodles

    Spring Onions 20.0 grams

    Spring Onions

    Pak choi 60.0 grams

    Pak choi

    White Onion 15.0 grams

    White Onion

    Garlic 6.0 grams

    Garlic

    Bean Sprouts 40.0 grams

    Bean Sprouts

    Broccoli 30.0 grams

    Broccoli

    Green Lime 10.0 grams

    Green Lime

    Vegan Pad Thai Sauce by Let's Cook 25.0 ml

    Vegan Pad Thai Sauce by Let's Cook


    • Time : 25.0 mins
    • |
    • Calories: 791.0 kcal
    • |
    • Protein : 29.0 g
    • |
    • Fat : 21.0 g
    • |
    • Carb. : 132.0 g
    Soak the Noodles
    Bring some water a boil and immediately turn off the heat and soak the rice noodles. Ensure that the noodles have at least 2 cm of water above them. Cover and let them soak for roughly 15 – 20 minutes or until you can pull them apart fairly easily.
    Mise en Place
    Prepare the rest of the Ingredients while the Noodles soak:

    Pak choi : Split in half, rinse out in cold water to get rid of any loose dirt
    Bean Sprouts: rinse them in cold water and dry them
    Spring Onions: cut them on a slant as finely as you can manage
    Green Lime: Save that for the end, some people like to squeeze lime on their Pad Thai and some do not
    Garlic: mince
    White Onion: dice fine
    Broccoli : cut into bite size florets
    Firm Tofu : Cut into large cubes .
    Start Stir Frying and Serve
    Heat some oil in a pan or work and then start your stir fry in the following order:

    Tofu : lightly season it before cooking. Let the tofu colour slightly before removing it and setting aside.

    Then stir fry the garlic and onion. Add more oil if you think you need to.
    Add the broccoli and stir fry for 3 minutes.
    Next goes the Pak Choi for a minute or two at the most.
    Add the noodles to the pan with the pad thai sauce.
    Then bean sprouts or half the bean sprouts if you want to reserve some for the end
    Then the tofu, gently mix the lot.

    Just before you serve the Pad thai, add the bean sprouts so that they remain crunchy. Sprinkle some crushed peanuts and the spring onion on top. Serve with a wedge of lime.