Pad Thai with lemongrass
Servings: 2 Time: 45 minutes Difficulty: easy
Pad Thai is the most popular dish that everyone thinks of when it comes to Thai food, right? But in Thailand Pad Thai is just an easy street food dish you can find on every corner.
And although we’ve never been to Thailand, we love Thai food. Pad Thai is a stir-fry dish made with rice noodles. Our plantbased version is with tofu, peanuts, vegetables and bean sprouts.
Traditional pad thai recipes are with tamarind paste but since it’s not easily found in every grocery store, we created this alternative with ingredients most people have. However, if you have tamarind paste to make the sauce authentic, use it in place of the rice vinegar.
The ingredients are sautéed together in a wok or big frying pan and tossed in a delicious Pad Thai sauce.
Bring some exotic holiday vibes into the kitchen and enjoy this delicious and quick dish!
For the Pad Thai
- 250 g wide rice noodles
- 100g firm tofu
- 2 tsp. turmeric
- 1 tsp. cumin
- vegetable oil to fry
- a small piece of ginger (15g)
- 1.5 onion
- 1 spring onion
- 2 cloves garlic
- 1 red chili
- 3 carrots
- 1 stalk lemon grass
- ½ cup mung bean sprouts
- a handful edamame beans
- ½ small broccoli (200g)
- 2 red bell pepper
- ½ lime
- a bit coriander to taste
For the sauce
- 3 tbsp. rice vinegar (or 4 tbsp tamarind sauce)
- 3 tbsp soy sauce
- 3 tbsp. water
- 2 tbsp vegan fish sauce or more soy sauce
- 2-3 tbsp maple sirup or more to taste
- Prepare the vegetables and tofu:
– cut the tofu in cubes let it dry for a while and turn it in two tsp turmeric and one tsp cumin
– cut the bell pepper and carrots in thin slices
– Chop the onion, spring onion and garlic
– cut the broccoli in roses
– chop the lemongrass, chili and ginger finely in a small food processor
- Cook the rice noodles according to the instructions on the packet, but 2 minutes less to get them “al dente”. Then drain the noodles and set aside.
- Mix all sauce ingredients in a small extra bowl.
- Heat up a wok or large frying pan with a tbsp. oil and fry the tofu until golden brown and set aside.
- Stir-fry (stirring constantly) lemongrass, onion and garlic until the onion is translucent and transfer them to a separate plate.
- Heat up another tbsp. of oil in the wok and add the prepared vegetables with a pause of 1-2 minutes in between: First broccoli, then red pepper, then carrot.
- Add the sauce and stir-fry for a few minutes, add then edamame and spring onion in the end, just to heat up.
- Transfer all vegetables to a big plate and pour the sauce to the bottom of the wok. Add in noodles.
- Add spring onions, chili, pepper let it warm up, stirring the whole time, for a minute or two.
Serve with crushed peanuts, coriander on top and lime wedges on the side.