Recipe Cuisine: Thai
Theme: Meat-Free Marvels
Healthy vegan Pad Thai
By: Sharon Marston
Ingredients
- 1 tbs olive oil
- 1 onion (I prefer red), diced
- 2 carrots, chopped
- 250 firm tofu, cubed
- 1 red capsicum, chopped
- 1 zucchini, sliced
- Handful of beanshoots
- 200g flat rice noodles (wholemeal or white)
- Unsalted peanuts (whole or chopped)
- Bunch fresh coriander, ripped (I use Thai basil if coriander is not available)
- 3tbs sambal paste (or Chilli sauce)
- 3 tbs tamarind puree
- 3 tbs sesame oil
- 3tbs mirin
- 3tbs rice wine vinegar
- 3tbs soy sauce
- 1tbs lemon juice (can use lime or apple cider vinegar if needed)
- 6 cloves garlic, minced
- 3tbs maple syrup
- Lime cut into wedges
Product used in recipe
- OBENTO - MIRIN SEASONING
Method
- Combine sauce ingredients (sambal, tamarind, sesame, mirin, rice wine vinegar, soy, lemon, garlic, maple syrup) in a bowl. Marinate tofu in 1/4 of sauce in the fridge for at least 30 minutes.
- Soak rice noodles in boiling water for 10 minutes then drain. Set aside.
- Heat oil in a pan and saute onion over medium heat for 5 minutes. Add carrot, tofu and 1/4 of sauce and cook for 5 minutes.
- Add capsicum and zucchini and cook for 4 minutes then set aside.
- Transfer noodles into the pan and fry in remaining (half) of sauce. Add tofu and veggie mix plus beanshoots. Stir in peanuts and coriander to taste.
- Serve immediately with remaining peanuts, coriander and lime wedges. Enjoy!
