Monday, 6 June 2016

vegan pad thai

This is my vegan version of pad thai - it was really quick and easy to make and super tasty.. I thought there would be enough left for lunch tomorrow but alas it is ALL gone. Back to the lentils!

I spiralized the courgette and carrot, and ATTEMPTED to spiralize the red pepper to no avail. If you don't own a spiralizer just chop them up into noodle-y shapes.

This recipe yields around 3 generous portions. 

  • 125g buckwheat noodles
  • 225g block of Clearspot Smoked Tofu
  • 2 tbsp sesame oil
  • 1 courgette, spiralized
  • 1 carrot, spiralized
  • Handful of beansprouts
  • 1 red pepper, chopped into thin strips (or spiralized if you can!)
  • Toppings: Sliced spring onion, sesame seeds and chopped cashew nuts
Ingredients - sauce
  • 4 tbsp of aminos
  • 2 tbsp of coconut sugar
  • 2 tbsp of lime juice
  • 2 tbsp of sesame oil
  • 2 tbsp of rice wine vinegar
  • 1 tbsp of sriracha 
  • 1/2 tsp of garlic powder

Add 1 tbsp of sesame oil to a pan on medium heat. Chop tofu block length-ways into 1/2 inch thick slices. Fry for around 10 minutes on the first side then flip and fry for a further 5 mins. Remove from heat, set aside and chop into cubes once cooled. Prepare your noodles per the pack instructions then remove from heat, rinse with cool water and set aside.

Mix all sauce ingredients together, stir well and set aside. 

Heat 1 tbsp of sesame oil in a pan and add courgette, carrot, beansprouts and red pepper. Stirfry for around 3 minutes until veggies are cooked but still crunchy. Remove veggies from pan and place into a bowl. Add buckwheat noodles to pan and stirfry for 1 minute. Add veggies and sauce to pan and stirfry until everything is coated and the sauce becomes sticky. Serve in bowls with spring onions, sesame seeds and cashew nuts sprinkled on top, ENJOY. 

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