Vegan pad thai

Vegan pad thai. Minced, Sliced, Mung bean sprouts, raw.

Sarah McMinn

20 + 20 min · 4

Ingredients

• 9 g Minced
• 220 g Sliced
• 30 g Mung bean sprouts, raw
• 226 g Extra firm
• 220 g You can also use yellow pepper Sliced
• 226 g Dry weight, before cooking
• 30 g Sesame oil
• 20 g Sliced
• 60 g Prepared vegetable stock
• 30 g Vegan fish sauce or white miso
• 30 g Maple syrup
• 20 g Curry sauce
• 25 g from 1 lime
• 15 g Peanuts, unroasted

Preparation

1. Cook the dry rice noodles according to the packet instructions. Rinse briefly in cold water, drain and toss with 10 g of sesame oil. Set aside.
2. While the noodles cook, whisk together the vegetable stock, vegan fish sauce or white miso, maple syrup, curry sauce and lime juice. Set the sauce aside.
3. Heat the remaining 20 g of sesame oil in a large frying pan. Cut the tofu into pieces about 2.5 × 1.3 cm. Fry in a single layer for about 7 minutes, turning once, until crisp and browned on both sides.
4. Add the sliced peppers and cook for 3 minutes, stirring occasionally. When softened, add the bean sprouts, spring onions and garlic and cook for another 2–3 minutes.
5. Add the sauce and noodles to the tofu and vegetables and toss until hot throughout. Divide between four plates, scatter over the chopped peanuts and serve immediately.