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Veganes Pad Thai - einfaches Rezept

Easy Vegan Pad Thai

Like for an original Pad Thai, I use fresh vegetables and rice noodles. This is a simplified recipe without the numerous special sauces and spices that you would need for an original Pad Thai. However, my simplified and easy Pad Thai has sweet, slightly spicy, sour and salty ingredients for the typical, aromatic Pad Thai taste.
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Prep Time 10 minutes
Cook Time 10 minutes
Course main dish
Cuisine Asia, Thailand
Servings 4 Personen

Ingredients
  

For the vegan egg:

  • 3 Tbsp oil for frying ie peanut oil
  • 250 g tofu
  • 2 pinches Kurkuma powder
  • 1-3 pinches Kala Namak/ sulfur salt

Vegetables:

  • 2 carrots
  • ½ red pepper
  • 2 spring onions
  • 3 cloves of garlic
  • 1 fresh ginger size of thumb width

Sauce:

  • 1,5 dl vegetable broth
  • 2 Tbsp maple syrup alternatively: 1,5 Tbsp agave syrup
  • 3 Tbsp Tamari/soja sauce
  • ¼-½ tsp chili powder
  • 1 lime only for the juice
  • 2 Tbsp roasted, salted peanuts

Addtionally:

  • 250 g broad rice noodles
  • 2 Tbsp roasted, salted peanuts
  • ½ bunch fresh coriander
  • 2 limes

Instructions
 

  • Put the rice noodles in hot salted water for 6-8 minutes and let them steep until soft. Then drain, cool and set aside.
  • Finely puree all the ingredients for the sauce (vegetable stock, maple syrup, tamari, chili powder, lime juice and peanuts).
  • For the vegan egg, drain the tofu and press lightly so that as much liquid as possible escapes. Heat a frying pan with oil. Then break the tofu into large pieces and add it, add turmeric and Kala Namak and fry for 5-10 minutes until crispy. Then remove and set aside.
  • Prepare the vegetables. Wash the carrots well and cut into strips. Also cut the peppers into strips. Slice the spring onions and separate the white part from the green part. Finely dice the garlic cloves and ginger.
  • Reheat the frying pan. Fry the white part of the spring onion, then add the garlic and ginger and fry briefly. Then add the carrots and pepper strips and fry for 2 minutes. Then deglaze with the sauce, bring to the boil briefly, stir in the drained rice noodles and ⅔ of the "vegan egg”.
  • Serve with chopped roasted peanuts, green part of scallions, cilantro greens and lime wedges.
Keyword easy, Kala Namak, Pad Thai, tofu, vegan, vegetables
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