Vegan pad thai

Pad Thai my way
easy and tasty rice noodles

Life is a combination of magic and noodle

Ingrédients, serves 1

Sauce
2 garlic clove, diced
2 shallot, diced
2 green onions: white and light green bottoms, finely chopped (optional)
1 tbsp block (thumb-size) of pure shelled tamarind, washed and soaked in 100 ml hot water (or 2 tbsp tamarind concentrate with 4 tbsp water)
3 tbsp brown sugar (ideally palm sugar)
2 tbsp Maggi sauce or clear soy sauce (or 1 Maggi sauce + 1 soy sauce)
1/3 tsp dark soy sauce

Pad Thai
100 g Wai Wai rice noodles soaked in room temperature for 10 mins and drained
2 tbsp sunflower oil*
200 g extra firm fresh tofu or a half block (500 g, organic and/or non-GMO), cubed cooked (pan fried until lightly golden) (optional)
2 dried Shiitake mushrooms soaked, washed and finely chopped (and/or white mushrooms washed and sliced)
1 grated carrot
2 handfuls mung bean sprouts (homemade)
2 green onions (or half small bunch chives), cut into 4 cm pieces
2 tbsp Chinese chives, cut into 3 cm pieces (optional)
2 sprigs of coriander cut into 4 cm pieces (optional)
2 tbsp roasted peanuts (optional)
1 lime cut into wedges
 
* I don't use olive oil anymore: test results published by the National Consumer Institute, found that 23 of 24 olive oils had traces of plasticizer and hydrocarbon (even organic ones)...

Method

1. Setting up mise en place before cooking for all ingredients...

2. Soak rice noodles in cold water for 10 mins until softened. See instructions on the packet, each brand is different: only 15 min for thin rice noodles like Wai Wai).  Drain and set aside.

3. Soak Shiitake mushrooms in hot water, wash, chop finely and set aside.
Grate the carrot and set aside.
Wash and drain bean sprouts.

4. Wash, then soak tamarind in 100 ml hot water for 10-15 min: stir and squeeze with a spoon (or fingers), poor the mixture into a strainer atop a bowl and push to extract as much juice/pulp as possible, and set aside.

5. Pan-fry the tofu about 1 min per side until light golden and set aside.

6. In the same pan, add and heat sunflower oil.
  1. Sweat garlic, shallot, white green onions for about 30 sec.
  2. Add mushroom and stir fry about 1 min.
  3. Add carrot and stir fry about 1 min.
  4. Add tamarind juice/pulp, sugar, soy sauces and mix well to combine.
  5. Stir frequently and continue to cook about 1 min to reduce slightly.
  6. Add noodles, tofu and toss until all the sauce has been absorbed. Taste the noodles, and if still undercooked, add a tablespoon or so of water and let cook until dry again.
  7. Taste and adjust seasoning.
  8. Add bean sprouts, garlic chives, roasted peanuts (if using), toss to mix quickly and turn off the heat.
  9. Serve immediately topped with bean sprouts, peanuts, green onions, Chinese chives and coriander.
  10. Season it with a little soy sauce, chile pepper or lime if needed.



 

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