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Vegan Pad Thai
20 m active | 30 m total
Nutrition facts per serving:
  • Energy in kcal about 459
  • Fat about 14g
  • Carbohydrates about 72g
  • Protein about 15g
This is needed
This is needed for 4 people
Tofu & rice noodles
  • 250 g rice noodles
  • 250 g tofu, plain, broken into pieces
  • water, boiling
  • 1 tbsp oil for frying
  • 1 tbsp oil for frying
  • 4 garlic clove, pressed
  • 1 carrots, cut into strips
  • 1 red peppers, cut into strips
  • 3 spring onion incl. green part, cut into rings, greens set aside
  • 1.5 dl vegetable bouillon
  • 1 tbsp hot chilli sauce (e.g. Sriracha)
  • 3 tbsp maple syrup
  • 2 tbsp soy sauce
  • 0.5 lime, use only the juice
  • 1 tbsp Maizena cornflour
  • 3 tbsp water, cold
To serve
  • 0.5 lime, cut into wedges
  • 1 tbsp salted, roasted peanuts, coarsely chopped
  • a little coriander, torn
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And that's how it's done
And that's how it's done
Tofu & rice noodles
Fry the tofu in hot oil in a wok or frying pan, transfer to a bowl, set aside. Place the rice noodles in a bowl and pour the boiling water over the top, cover and leave to absorb for approx. 10 mins., drain, set aside.
Heat the oil in a wok or frying pan, stir fry the spring onions for approx. 1 min., add the garlic and cook for approx. 1 min., add the pepper and carrot, cook for a further 2 mins.
Add the stock to the vegetables along with all the other ingredients up to and including the lime juice, bring to the boil. Stir the cornflour into the water, add to the pan, bring to the boil, simmer for several minutes. Add the reserved tofu, rice noodles and half of the onion greens.
To serve
Serve the Pad Thai in bowls, garnish with the rest of the spring onions, lime wedges, peanuts and coriander.

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