Pad thai
How do you make veggie pad thai - or even vegan pad thai - at home the way you get it on the streets of Thailand? Immerse yourself in Thai street food and go into the kitchen for this tasty vegan pad thai. A delicious Thai recipe with gluten-free rice noodles. You usually use the somewhat harder glass noodles for pad thai, but that means that if you use the gluten-free noodles from TerraSana for this pad thai, you don't have to bake them. The tofu needs some preparatory work, but otherwise you mainly use ingredients that you often already have at home. A simple pad thai with tofu!DinnerWok dish1 serving20 minutes preparation
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This is how you make it
- Cut the tofu into small cubes of 1x1 cm. Mix with the tamari, hot sauce and ume paste. Marinate. The longer, the better!
- Boil the ramen for 2 minutes in a pan with plenty of boiling water. Drain and rinse with cold water.
- Finely chop the red onion and spring onions.
- Cut the garlic into thin slices.
- Melt the coconut oil in the frying pan. Fry the garlic for a minute until golden brown. Remove the garlic from the oil and set aside.
- Then fry the red onion in the pan. Add the tofu and fry for about 3 minutes.
- Add the ginger syrup or coconut blossom sugar.
- Add the spring onions and fry. Add the bean sprouts if you don't like raw bean sprouts.
- Add the ramen and fry briefly.
- Serve the plates.
- Divide the toppings over the pad thai: a handful of bean sprouts, lime wedges, roasted peanuts and some extra hot sauce.
