03/12/2016Pasta - Bowls and salads - Main courses
Vegan Pad Thai
Servings
2
Ingredients
Cups
- -paprika
- -olive oil
- -salt
- -pepper
- -rice noodles 100 (g)
- -yellow bell pepper 1
- -onion 2
- -cherry tomatoes 100 (g)
- -carrots 2
- -tahini 2 (tbsp)
- -Thai sauce 2 (tbsp)
- -lime 1
- -cashew nuts 2 (tbsp)
- -curry
- -chili pepper
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Steps
- Prepare the sautéed vegetables: peel an onion and the carrots. Coarsely chop the onion. Using a vegetable peeler, make carrot ribbons. Wash the bell pepper and cut it into fairly thin strips. In your wok (or in a pan, we won't be picky ;) ) sauté the onion in very hot olive oil (it should be slightly fried) and then add the bell peppers. Cook for about ten minutes, stirring occasionally, and then add the carrots. Continue cooking for around additional 5 minutes. Season to taste.
- Prepare the sauce: peel the other onion and chop it into large pieces. In the bowl of your blender, put the onion, cherry tomatoes, sesame paste, Thai sauce, juice of half a lime, a few cashew nuts, plenty of spices, a bit of salt and pepper. Blend everything together.
- Heat a pot of water with coarse salt. When the water boils, cook the rice noodles in it. Drain them and add them to your wok with the sautéed vegetables. Stir-fry everything together.
- Add the sauce to your wok, and when everything has cooked well together, it's ready! You can add a bit of lemon juice and cashew nuts when serving.
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Vegan Pad Thai
For: 2 serv.Difficulty: EasyPreparation: 15 minCooking: 20 min
Ingredients
- -paprika
- -olive oil
- -salt
- -pepper
- -rice noodles 100 (g)
- -yellow bell pepper 1
- -onion 2
- -cherry tomatoes 100 (g)
- -carrots 2
- -tahini 2 (tbsp)
- -Thai sauce 2 (tbsp)
- -lime 1
- -cashew nuts 2 (tbsp)
- -curry
- -chili pepper
Steps
Steps
- Prepare the sautéed vegetables: peel an onion and the carrots. Coarsely chop the onion. Using a vegetable peeler, make carrot ribbons. Wash the bell pepper and cut it into fairly thin strips. In your wok (or in a pan, we won't be picky ;) ) sauté the onion in very hot olive oil (it should be slightly fried) and then add the bell peppers. Cook for about ten minutes, stirring occasionally, and then add the carrots. Continue cooking for around additional 5 minutes. Season to taste.
- Prepare the sauce: peel the other onion and chop it into large pieces. In the bowl of your blender, put the onion, cherry tomatoes, sesame paste, Thai sauce, juice of half a lime, a few cashew nuts, plenty of spices, a bit of salt and pepper. Blend everything together.
- Heat a pot of water with coarse salt. When the water boils, cook the rice noodles in it. Drain them and add them to your wok with the sautéed vegetables. Stir-fry everything together.
- Add the sauce to your wok, and when everything has cooked well together, it's ready! You can add a bit of lemon juice and cashew nuts when serving.