• Home
  • Table Cloth
  • Sightseeing
  • Quick Bite
  • Plate Exhibition
  • The Concept
  • Lets Work Together
FoodLoose Blog
  • Home
  • Table Cloth
  • Sightseeing
  • Quick Bite
  • Plate Exhibition
  • The Concept
  • Lets Work Together
Vegetarian Pad Thai

Vegetarian Pad Thai

Preparation time:

  • 25mins

 

Specialty:

  • Vegeterian
  • Dairy-free
  • Gluten-free

 

We love Pad Thai and during this stay-at-home period we have started experimenting different ingredients and variations. We couldn't miss to create a vegetarian version with medium-firm fresh tofu. It is very easy, quick and tasty!

 

Ingredients:

  • Pad Thai Brown Rice Noodles (80g per person)
  • 1 Spring Onion
  • 3 Carrots (for 2 people)
  • 1/4 Red Cabbage (for 2 people)
  • 2 Eggs (for 2 people) 
  • 100g Medium-Firm Tofu (for 2 people)
  • Roasted Cashews
  • Extra-virgin Olive Oil 
  • Gluten-Free Soy Sauce
  • Sea Salt
  • Thai Basil

 

Instructions:

  • Chop the spring onion and simmer it with extra-virgin olive oil.
  • Finely slice the carrots and the red cabbage and add them to the wok. 
  • Pan fry the veggies in the wok and once they are roasted add a tablespoon of soy sauce and keep stiring.  
  • Dice the tofu in thumb-sized cubes. 
  • Once the veggies are cooked add the tofu cubes to the wok. 
  • Boil the water in a pot and once it is boiling add the pad thai noodles. These noodles need to cook 2-3 mins less than the recommended time.
  • Once the the noodles are ready, pour out the water and soak them in cold water. Keep some cooking water aside to mix with the noodles and the vegetables. 
  • Add 2-3 big spoons of cooking water into the wok with the veggies; break the eggs into the wok and scramble them. 
  • Add the noodles to the wok. 
  • Add some soy sauce to taste. Continue to stir until sauce is fully mixed with the noodles.
  • Add crushed roasted cashews as a topping together with a couple of leaves of Thai basil.

27.06.2020

© Copyright 2020 FoodLoose. | All rights reserved.