This is an all time favorites, the holy PAD THAI! You can add tofu if you want, but we don’t eat tofu in my family, so you gotta take care of that part by yourself. I’m not looking down on tofu or anything alright, it’s just that it doesn’t make either of us feel good when we eat it. You gotta listen to your body as we are all different 🙂
Pad Thai
Serves 4, about 15 min
- 8 ounces (230 grams) rice noodles
- 3 tablespoons sesame oil, divided
- 1 big red bell pepper, thinly sliced
- 1,5 cups (3 dl) mung bean sprouts
- 4 scallions, thinly sliced
- 3 cloves of garlic, minced
Sauce
- 1/4 cup (1/2 dl) vegetable broth (or 1 tablespoon of dark horse umani bullion)
- 2 tablespoon tamari sauce
- 3 tablespoon vegan fish sauce or white miso
- 3 tablespoons maple syrup or coconut sugar
- 2 tablespoons chili flakes
- juice of 1 lime
Toppings
- Jungle Peanuts
- Fresh lime
- Fresh basil and cilantro
Make it like this;
- Heat up some oil in a skillet.
- At the same time, put a big pot with salted water on the stove, for boiling the pasta.
- Add the peppers to the skillet. Cook for about 4 minutes.
- Water should be boiling now, so cook the pasta according to the instructions on the packaging. Drain in a colander when cooked.
- Meanwhile the pasta is cooking, add the add mung bean sprouts, scallions, and garlic to the skillet where your bell peppers should be semi soft. Sauté for another 2-3 minutes.
- Mix all the ingredients for the sauce together in a mixing bowl.
- Now, mix it all together in a big bowl!
- Add your toppings, serve hot and enjoy 🙂
