Vegan Pad Thai
Vegan Pad Thai is a real classic that takes just enough time to blend together like everyday dinner. Feel free to vary the vegetables according to taste. It goes equally well with salad bowl, other sprouts or finely shredded zucchini. You can also choose soy bits or deep-fried tofu instead of plain tofu.
Ingredients
- 4 servings
- 4 servings of rice noodles
- 2 dl sprouts
- 250 g pak choi
- 1 carrot, finely shredded or planed
- 400 g extra hard tofu
- 2 tablespoons b-yeast
- 1 dl herbal cream
- 2 tablespoons Japanese soy, choose gluten-free at celiac disease
- 1 tbsp sambal oelek
- 1 tbsp rapeseed oil
- serving suggestions
- 1 dl peanuts
- 1 lime
- 1 cup coriander
How to prepare
- Cook the noodles as directed.
- Start by chopping pak choi, finely shredding or slicing the carrot and dice tofun.
- Heat a pan and fry the vegetables and tofu.
- Mix herbal cream, soy, sambal oelek and b-yeast together in a bowl. Pour into the pan.
- Add the noodles and stir quickly. Let the flavors settle for a few minutes.
- Serve together with peanuts, lime and coriander.