Pad Thai
Challenge 22- Recipe yield
- 4 Servings
- Total time
- 25 minutes
Ingredients
- 7 oz rice noodles (or 200 g)
- ¼ cup soy sauce (or 60 g)
- ½ tbsp ground ginger
- 1 tbsp sugar
- 2 packs of tofu (or 10 oz)
- 1 tbsp oil
- ¼ purple cabbage, cut into strips
- 2 carrots, grated
- 3 garlic cloves, thinly sliced
- 1½ cups mung bean sprouts (or 150 g)
- 2 scallions
- 1.5 oz shelled peanuts (or ½ cup)
Instructions
- Soak the rice noodles in boiling water for 5 minutes, drain and transfer to a bowl.
- Mix the soy sauce, ginger, and sugar or date syrup.
- Cut the tofu into cubes or strips and marinate in the soy sauce mixture for 3 minutes.
- Remove your tofu from the marinade, and pour the rest of the marinade onto the noodles.
- Heat some oil in a deep frying pan, and stir-fry the tofu cubes over high heat for 5 minutes until they turn golden brown. Transfer to the bowl with the noodles.
- Stir-fry the vegetables over high heat without oil for 3 minutes. Lower the heat, add mung bean sprouts, stir, and combine the mixture to the noodles and tofu.
- Chop the scallions, break the peanuts into halves, and sprinkle them onto each plate to serve.
- Bean thread noodles or wheat noodles can be used instead of rice noodles, or alternatively, serve on a bed of rice. (Go for brown rice if you want to increase your intake of fiber and other minerals.)
Check out our Traditional Indian Curry and Chinese Style Tempeh for more Asian-inspired vegan recipes!