Servings: 2 people
Pad Thai Sauce Ingredients
- 1 ½ tablespoon tamarind paste store-bought
- 2 tablespoon vegan fish sauce store-bought or homemade
- 1 tablespoon soy sauce
- 2 teaspoon panela sugar
- 2 teaspoon lime juice
Pad Thai Ingredients
- 1 block firm tofu
- 180 g rice noodles
- 2 shallots finely sliced
- 1 ½ carrots shredded
- ¼ broccoli cut into florets
- 1 green onion
- 2 handful bean sprouts
- 50 g roasted peanuts crushed
- A handful fresh cilantro chopped
- Chillie flakes to taste
Make the Pad Thai Sauce combining the tamarind paste, vegan fish sauce, soy sauce, panela sugar and lime juice.
Pan-fry the tofu at a medium-low temperature while you keep turning the tofu pieces to cook each side until golden. It may take a bit longer than baking or deep frying it, but it’s definitely worth it. Take the tofu out of the pan and reserve for later.
Soak the rice noodles following the packet instructions. Keep stirring the noodles while they are soaking (it shouldn’t take more than 4-5 minutes) so they don’t stick.
Prepare all the ingredients for the stir-fry: Cut the carrot into thin slices, cut the broccoli into florets, finely slice the shallot and green onions or chinese chives, chop the cilantro, and crush the peanuts.
Turn the heat to medium-high heat and add the shallots finely sliced. Sautee for 3-4 minutes.
Add the carrots, broccoli and green onions. Sautee for a few minutes. If you are using chinese chives you can add these a bit later.
Add the noodles, pad thai sauce, bean sprouts, and tofu. Stir until all the ingredients are combined and noodles have softened d the sauce has reduced.
Serve and add fresh chopped cilantro and crushed peanuts. You can add at this point chili flakes and a squeeze of lime.
NutritionCalories: 650kcal | Carbohydrates: 102g | Protein: 29g | Fat: 14g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 164mg | Sodium: 1103mg | Potassium: 399mg | Fiber: 6g | Sugar: 16g | Vitamin A: 5346IU | Vitamin C: 11mg | Calcium: 332mg | Iron: 5mg