Vegan pad thai
Craving a delicious vegan dish with an Asian twist? Look no further than our mouthwatering vegan pad thai! Packed with flavour and without meat or shrimp, this dish is everything you dream of. Think of hearty pad thai noodles, crispy bean sprouts, and fresh spring onions. The tofu provides extra texture and protein. But the real star of this dish is the bumbu, a mixture of herbs and spices that creates the perfect balance between spicy and sweet. No tamarind in this recipe, but don't worry - the combination of boemboe, ketjap, and lime will make your taste buds go wild! It's time to say goodbye to traditional meat-filled pad thai and treat yourself to this delicious vegan version. So what are you waiting for? Hop into the kitchen and discover the flavors of Thailand with vegan pad thai.
This is how you make it
- Boil approx. 1 liter of water in the kettle. Soak the pad thai noodles in this water for 6-8 minutes.
- Cut the tofu into cubes.
- Finely chop the spring onions.
- Chop the peanuts into pieces.
- Put the sesame oil in a frying pan or wok. Add the tofu and fry for 3 minutes. Add the noodles, soy sauce, bumbu, coconut blossom sugar, lime juice and water. Stir-fry for about 3 minutes, until the water is completely absorbed.
- Then add the bean sprouts and spring onions and stir-fry for another 1 minute. If you prefer to eat your bean sprouts raw, put them aside and add them when serving.
- Divide the pad thai over 2 plates.
- Garnish with the chopped peanuts and fried onions, and possibly a wedge of lime.
Tip(s)
- In an authentic pad thai you use tamarind in the sauce. This has a sour taste and we mimic it slightly with the lime. Can you get a hold of tamarind? Then replace half of the lime juice with 1 teaspoon of tamarind paste.
- Do you like spicy food? Then add a very finely chopped chilli pepper, or chilli flakes to taste.
