Pad Thai Vegan

Today I tried a Pad Thai for the first time. Apart from the fact that you should mix the rice noodles with a little oil immediately after cooking so that they don't stick together, the attempt was a complete success. The peanut sauce makes it super creamy and the seared crispy vegetables go perfectly with it.

for 4 persons
duration: 60 minutes

 

Ingridients:

  • 400 g rice noodles

  • 3 carrots

  • 1 zucchini

  • 2 onions

  • 1 red pepper

  • 2 cloves of garlic

  • 1 tbsp sesame oil

  • 2 tbsp neutral oil

  • 1 tbsp soy sauce

 

Peanutbutter-sauce:

  • 70 g peanut butter
  • 60 ml coconut milk
  • 50 m soy sauce
  • 2 tbsp agave syrup
  • 3 tablespoons water 

 

 

 

Preparation:

  1. First prepare the peanut sauce. Heat the peanut butter in the microwave and mix with the remaining ingredients.

  2. Cut the vegetables into strips, cubes or slices as desired.

  3. Heat the sesame oil and neutral oil in a wok pan and sear the vegetables under high heat for 2-3 minutes, then take them out of the pan and set aside.

  4. Cook the rice noodles according to the instructions on the package, then let them drain and mix with a little oil so that the noodles don't stick together.

  5. Now put the vegetables, noodles and peanut sauce back into the wok and briefly heat again for 1-2 minutes.

  6. Remove from the pan and sprinkle with some sesame seeds.

 

enjoy your meal! 

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