Let’s create and enjoy plant based /vegan version of the classic Asian noodle dish, served with veggies, nuts ,sprouts and sweet ＆mildly spicy tamarind sauce
(You can adjust chili level to suit your own taste)
Method
STEP 1
Soak the noodles in room temparature water for about 45-60 mins or until al dente, then drain. Loosen them up. While they're in the water.
180 g of al dente noodles will make this one serving.
Do not boil them 🙅There is no such rice noodles that you can boil in a boiling water without this preparation.(except for a kind of instant noodles)
Even if you are adding rice noodles to a soup, you need to soak them in water before adding them into the soup.
You can keep this rehydrated al dente rice noodles in the fridge for up to 3 days.
Meanwhile, chop veggies and make the sauce by mixing together the tamarind paste, tamari sauce, boiling water, raw cane sugar, a pinch of kelp powder (Kombu) and sambal oelek until smooth.
STEP2
Slice tofu into bite-sized pieces and sprinkle cornstarch on both sides.
Heat a small amount of oil in a frying pan and brown the tofu on both sides.
Takes at least 3 minutes per side.
We are going to use this tofu as topping at the end.Leave it beside for now.
Yum!
STEP 3
Heat a small amount of oil in a frying pan over a medium heat.
Add the pickled radish, garlic and chili and fry for 30-60 seconds until fragrant.
STEP 4
Add shredded carrots and green onions.
STEP 5
Once the vegetables are cooked, add the al dente noodles,
Mix once and toss with the sauce.
Cover and steam for about 1 minute.
Within 1-2 minutes the noodles get tender.(Don’t heat them longer than that)
STEP 6
Transfer noodles to a plate and top with toppings of your choice.
Topping ideas.
Chopped herbs & greens ( Mint/coriander/salad spinach/girsch/parsley/basil etc )
Chili sauce
Roasted walnuts/peanuts
Flax oil (for your omega 3)
Seasonings used for this dish.
You don’t have to use exactly this ones but be careful about the tamarind paste.
Some are sweeter than this one. This paste is sour.
I usually use this tamari soy sauce but normal (light)soy sauce is just fine as well.
Sugar for this noodle dish is originally palm or coconuts sugar.
But raw cane sugar found in German supermarkets is also suitable.
For the kelp, I had this kind of kombu kelp sheet (bought at GoAsia supermarket)
How to prepare kombu kelp and store it.
Use a blender to make this dried kelp sheet into a powder.
Keep it in a jar and freeze it.
You can keep it in freezer just like ground flax seed.
Kombu provides generous amount of iodine and umami to your vegan meal.
(1/16 tsp of kelp will cover your daily need of iodine, so don’t over dose it)
I hope you enjoy this vegan pad Thai with your family and friends :)
Many thanks for visiting my workshop .
See you soon:)
Misaki