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Vegan Pad Thai
Vegan Pad Thai
Vegan Pad Thai

Directions

1Soak the rice noodles in warm water for about 10 minutes until flexible and pliable but not too soft. When ready; drain and set aside.

2Heat the oil in a wok or a large non-stick frying pan over high heat until hot. Add the shallot, garlic & chili, and stir over medium heat until fragrant.

3Add the shiitake and stir fry for 2-3 minutes or until the mushrooms are a light golden brown and cooked through, then remove to a plate with a slotted spoon and set aside.

4Add the drained rice noodles to the wok with palm sugar, vegan fish sauce, tamarind paste, chili sauce, and a little splash of water. Stir-fry for a few minutes until the noodles are tender.

5Return the mushrooms to the pan and add the beansprouts and spring onions. Stir in the lime juice & soy sauces and stir briefly over the heat until the vegetables are slightly wilted but still crunchy.

6Divide the pad Thai among warm shallow bowls & sprinkle with the chopped peanuts. Serve immediately with lime wedges.

Pad Thai

September 1, 2021

Any Pad Thai fans out there? This recipe is for you
....
What is your favourite Thai meal?

A strong favourite of ours has always been Pad Thai, from the moment we came across a Pad Thai cart in Bangkok

We wanted to show you how to make an authentic plant-based Pad Thai, so here is the #VeganFoodUKKitchen recipe

Ingredients

100g thin dried rice noodles

1tbsp palm sugar

2tbsp vegan fish sauce

2tbsp tamarind paste

1tbsp chilli sauce

2tbsp vegetable oil

1 shallot, peeled & finely chopped

1 garlic clove, peeled & sliced

1 red chill, deseeded & sliced

200g shiitake mushrooms, cut in half

50g beansprouts

2 spring onion, cut into inch pieces

1 lime, juice

2tbsp dark sweet soy sauce

2tbsp light soy sauce

4tbsp peanuts, roasted & chopped

lime wedges to garnish

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