Vegetarian Pad Thai with Crunchy Vegetables
Do you dream of a quick, colorful, and lively Asian dish? This vegetarian pad thai is made for you! Inspired by the authentic flavors of Thailand, it combines the softness of rice noodles, the crunch of fresh vegetables, and the richness of grilled tofu. Each bite transports you to the markets of Bangkok, with a sauce balanced between the acidity of tamarind, the saltiness of soy sauce, and a sweet touch of maple syrup. It's a culinary journey that is both healthy, delicious, and comforting, perfect for a weekday dinner or to impress your friends without spending hours in the kitchen.
Ingredients
- Flat rice noodles250 g
- Firm tofu200 g
- Carrot1 large
- Red bell pepper1
- Green beans100 g
- Unsalted peanuts50 g
- Spring onions4
- Soy sauce3 tbsp
- Tamarind paste2 tbsp
- Maple syrup1 tbsp
- Sesame oil2 tbsp
- Lime juice2 tbsp
- Garlic2 cloves
- Fresh chili (optional)1 small
- Fresh cilantroa few sprigs
- Bean sprouts100 g
Instructions
- 1
Soak the rice noodles in warm water for 15 minutes, then drain.
- 2
Cut the tofu into cubes and fry in 1 tbsp sesame oil until golden. Set aside.
- 3
Slice the carrot, bell pepper, and green beans into thin strips. Mince the garlic and chili.
- 4
In a wok, heat the remaining sesame oil, add the garlic and chili. Add the vegetables and stir-fry for 3-4 minutes.
- 5
Add the noodles, tofu, soy sauce, tamarind, maple syrup, and lime juice. Mix well and cook for 2 minutes.
- 6
Serve with crushed peanuts, sliced spring onions, bean sprouts, and fresh cilantro.
🍽️ Rejoignez BantajCuisine gratuitement
Sauvegardez vos recettes, créez des collections et accédez au Mode Cuisine.
Avis
(0)Aucun avis. Soyez le premier a noter cette recette !