Vegan Pad Thai
Description
I discovered this Vegan Pad Thai in Bangkok where I was attending cooking lessons in a very nice vegetarian restaurant. I fell in love with this easy Pad Thai recipe and adapted it for everybody to be able to cook it at home. I hope you’ll like it!Ingredients
| 1 cup firm tofu diced |
| 1/4 cup corn starch |
| 2 French shallots, minced |
| 2 green onions, thinly sliced |
| 2 tsp chopped garlic |
| 2 medium carrots julienned or grated |
| 1 diced tomato |
| 4 tbsp soy sauce |
| 4 tbsp cane sugar (or brown sugar) |
| 1 teaspoon chili paste or dried chili to taste |
| 4 cups rehydrated rice noodles |
| 2 cups bean sprouts |
| 1/2 cup crushed peanuts |
| 2 tablespoons rice vinegar |
| 1/4 cup oil |
| salt and pepper to taste |
Directions
- 1
- Soak rice noodles in hot water until it is fully hydrated.
- 2
- Coat the tofu in corn starch. Fry tofu in oil until browned. Set aside.
- 3
- Sauté the shallots, green onions, garlic, carrots and diced tomatoes in oil for 5 minutes.
- 4
- Add the soy sauce, cane sugar and chili paste.
- 5
- Add the rice noodles, bean sprouts, fried tofu, crushed peanuts and rice vinegar. Continue cooking for 3 minutes and serve.
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