I tried Pad Thai for the first time around christmas last year and I tasted so good and I was asking myself: “Why the heck haven’t I tried that sooner?” A good question that is. I believe it’s because I’m not a fan of peanuts or shall I say “was” a fan. Because now I am addicted to that little peanut-y crunch on top – but only on Pad Thai. I still won’t go near Peanut butter – Yes, don’t be shocked. These people do exist 😉
Dear Pad Thai, you now have a spot in my life. I’ll never let you go. But only if I can prepare you my way, without any unnecessary oils or sugars and what-not.
Vegan Pad Thai
Makes 2 servings
Prep time: 15 min., Satay time: approx. 10 min.
2 large shallots, finely chopped
rice noodles (pre-soaked in cold water)/ or noodles of choice
2 tbsp tamarind paste
splash japanese rice mirin
smash tamari sauce
1 red chili, chopped
2 garlic cloves, chopped
1 bunch chinese chives, chopped
large handful bean sprouts
veggies of preference (Carrots, pepper, spinach, bok choy, etc.) and tofu optional
toppings: fresh coriander, juice of 1/2 lime, peanuts
1. Heat up a pan on medium and throw in shallots, chili, garlic cloves and the tamarind paste. Add a bit of water instead of oil.
2. (If you’re using tofu, add that first and let it brown a bit with some tamarin sauce) Add all the veggies and condiments, toss around. Then add the noodles and toss. For about 10 min or until fragrant.
3. Top with fresh coriander, broken up peanuts and fresh lime. Enjoy!