Vegan Pad Thai

Vegetable Pad Thai

A vegan variation of the classic Thai dish, Pad Thai with carrots and zucchini.

Ingredients for 2 portions:

100 g Wide rice noodles

1 Courgette (Zucchini)

2 Carrots

1 Tablespoon vegetable oil

1 Red chili

Juice of 1/2 lime

1 Tablespoon Worcestershire sauce

3 Tablespoons Dark soy sauce

1 Tablespoon tamarind paste

2 Tablespoons water

2 Teaspoon brown sugar

1 Teaspoon Sesame oil

1 Tablespoon Peanuts

1 Tablespoon Coriander leaves

2 Spring onions

Total time:

Boil the rice noodles according to packet instructions, drain and rinse with cold water. Cut the courgette and carrots into vegetable noodles using a spiralizer. For the frying sauce, deseed the chili and chop finely. In a small bowl, mix the chili, lime juice, Worcester sauce, soy sauce, tamarind paste, water, sugar and sesame oil. Mix until combined and the sugar has dissolved. Heat up the vegetable oil on medium heat and fry the carrots noodles for 2-3 minutes, then add the courgette and fry for further 2-3 minutes. Finally, add the sauce and rice noodles, mix well and let everything heat through. Chop the peanuts and coriander leaves and cut the spring onions into fine rings. Serve the pad thai hot, garnished with peanuts, coriander and spring onions.

Vegetable Pad Thai
Serves 2
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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
401 calories
67 g
0 g
13 g
7 g
1 g
347 g
1619 g
14 g
0 g
10 g
Nutrition Facts
Serving Size
347g
Servings
2
Amount Per Serving
Calories 401
Calories from Fat 113
% Daily Value *
Total Fat 13g
20%
Saturated Fat 1g
7%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 7g
Cholesterol 0mg
0%
Sodium 1619mg
67%
Total Carbohydrates 67g
22%
Dietary Fiber 6g
22%
Sugars 14g
Protein 7g
Vitamin A
216%
Vitamin C
109%
Calcium
9%
Iron
15%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 100 g Wide rice noodles
  2. 1 Courgette (Zucchini)
  3. 2 Carrots
  4. 1 Tablespoon vegetable oil
  5. 1 Red chili
  6. Juice of 1/2-1 lime
  7. 1 Tablespoon Worcestershire sauce
  8. 3 Tablespoons Dark soy sauce
  9. 1 Tablespoon tamarind paste
  10. 2 Tablespoons water
  11. 2 Teaspoon brown sugar
  12. 1 Teaspoon Sesame oil
  13. 1 Tablespoon Peanuts
  14. 1 Tablespoon Coriander leaves
  15. 2 Spring onions
Instructions
  1. Boil the rice noodles according to packet instructions, drain and rinse with cold water.
  2. Cut the courgette and carrots into vegetable noodles using a spiralizer.
  3. For the frying sauce, deseed the chili and chop finely.
  4. In a small bowl, mix the chili, lime juice, Worcester sauce, soy sauce, tamarind paste, water, sugar and sesame oil.
  5. Mix until combined and the sugar has dissolved.
  6. Heat up the vegetable oil on medium heat and fry the carrots noodles for 2-3 minutes, then add the courgette and fry for further 2-3 minutes.
  7. Finally, add the sauce and rice noodles, mix well and let everything heat through.
  8. Chop the peanuts and coriander leaves and cut the spring onions into fine rings.
  9. Serve the pad thai hot, garnished with peanuts, coriander and spring onions.
beta
calories
401
fat
13g
protein
7g
carbs
67g
more
Von Vegan http://www.vonvegan.com/

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