Ask anybody what their favorite Thai dish is and most of them will answer: "Pad Thai"! And of course Pad Thai is served in Paksong too. We always make a vegan version, with scrambled tofu. It is not difficult to make this recipe, it can be ready in just 40 minutes. Ga and get the taste of Paksong on your plate back home!
EASY VEGAN PAD THAI
Prep time: 10 Minutes - Cook time: 20 Minutes - Total time : 30 minutes - Makes 3 to 4 plates
INGREDIENTS
225 gram Pad Thai rice noodles (white or brown rice)
225 gram extra firm tofu, drained
½ teaspoon ground turmeric
4 cloves of garlic, minced
1 red bell pepper, sliced
4 spring onions, white and green parts separated and sliced
1 carrot, grated
⅔ cup (158 ml) vegetable broth
3 tablespoons sugar
2 tablespoons soy sauce
2 Thai chilies, sliced
100 gram bean sprouts
Juice of ½ lime, plus extra wedges for serving
Fresh cilantro, chopped (for garnish)
40 gram dry roasted peanuts, not salty, roughly chopped
4 small spring onions, for serving
Water
Vegetable oil
EQUIPMENT
Big wok
Pot for cooking the noodles
Colander or sieve
2 big spatulas
PREPARATION
Drain and scramble the tofu (use your hands to crumble the tofu)
Mince the garlic
Slice the red bell pepper
Slice the spring onions, separate white and green parts
Grate the carrot
Slice the Thai chilies
Squeeze the lime
Chop the cilantro
METHOD
Bring a pot of water to a boil, then add the rice noodles and cook until al dente. Drain, but do not rinse.
Pre-heat a wok to medium-high heat.
Add 2 tablespoons of water to the pan and use your hands to crumble the tofu into the skillet, then sprinkle the turmeric over the tofu. Use a spatula to combine and sauté, until the turmeric is evenly distributed and the scramble is a vibrant yellow color (3-5 minutes). Remove from the pan and set aside.
Using the same pan, add an additional 1/4 cup (60 ml) water or oil to the pan along with the garlic and white portions of the green onion. Sauté over medium heat until translucent, about 3 minutes. Add in the red pepper, chillie and carrot and sauté until tender, about 3-5 minutes
Push the veggies to one side of the pan and add the vegetable broth, sugar and soy sauce to the pan. Mix until combined, then mix into the vegetables.
Add the cooked noodles and tofu scramble to the pot and mix well. Use two big spatula to mix it (good work out ;) )
Once the noodles and scramble are warm, mix in the bean sprouts, green portion of the green onions, and lime juice.
Divide the Pad Thai evenly onto 3 to 4 plates, and top with cilantro, chopped peanuts, and extra lime wedges and a spring onion on the side. Serve warm.
This recipe is made at the @THEFOODFORESTKITCHEN, the slow food restaurant of @ECOLOGICTHAILAND.
Come and taste the wonderful homemade, fresh, organic food and drinks, while you enjoy the view over the rain forest and valley!
A MEAL WITH A VIEW.
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