We love Vietnamese and Thai food (I mean, who doesn’t?) and could eat red curry, summer rolls and Pho every day. After showing you our vegan Thai-Curry recipe and our version of summer rolls here is another Thai-inspired recipe. And what is better than vegan Pad Thai? So hurry and start cooking this yummy and super-easy dish! :)
Vegan Pad Thai with green asparagus
What you need (for one very hungry person or two not so hungry people):
150 g tofu
rice noodles (about 60 gram or a little more for 2 people)
4 pieces of asparagus
2 small carrots
1 piece of broccoli
sugar snaps (fresh or frozen)
For the sauce
5 dates, soaked in hot water until soft
1 huge dash soy sauce
1 tbsp balsamic vinegar
1/2 tsp vegetable broth
1 pinch ground ginger
2 garlic cloves
peanuts and basil (preferably Thai-basil) for decoration
light oil for frying (e.g. peanut or sunflower seed)
a little lemon juice
How to make it:
1. Pour boiling water over the rice noodles and let them rest for a while. Grind the peanuts in a mixer until they are quite small but not peanut butter yet.
2. Now put all the ingredients for the sauce in a blender and blend until smooth. Add as much water as you need for covering the pan you’re gonna use.
3. Cut the tofu in cubes and roast them with oil in a pan. Cut the vegetables in nice pieces.
4. Add carrots and asparagus to the tofu and roast shortly. Denn add broccoli and the saice, let simmer for about five minutes. If there is not enough water, add a little more.
5. In the end put sugar snaps and the soft rice noodles in the pan and stir well. Let simmer for another minute (or until the sugar snaps are defrosted).
6. Put your vegan Pad Thai into a bowl, decorate with peanuts and basil and pour some lemon juice over it. Enjoy! ?
You can substitute any kind of vegetable with others that you prefer. Ideal are pepper, spring onion, mini-aubergines or mushrooms (if you like them :P).
If you are not into peanuts you can take cashews. Roast them shortly without oil before serving.
Idea, Words, Photography: Diana Ranegger