Cooking Live n. 3 Recipe is ready!!
Picture 1. It’s just inspirational, from another rice noodle recipe, because husband was the one in charge of pictures today and…
Picture 2. That’s the best I got from all the pictures he got! As you can see, he has great qualities but photography is not one of them.
WHAT YOU WILL NEED:
for 2-3 people
- 2 tbsp palm sugar(coconut sugar, mapple syrup or normal white sugar also work)
- 2 tbsp tamarind sauce
- 4-5 tbsp mushroom sauce( vegan fishless sauce or soy sauce are also an option)
- Handful fresh coriander, chopped
- Handful fresh chives, chopped
- 2-3 onions, sliced
- 130g tofu firm, cut in cubes
- 2 handfulls fresh bean sprouts
- ¼ cup crushed peanuts
- 1 tbsp dried chillies(or according to taste)
- 150g rice noodles
Vegan egg:
- 100g soft tofu
- 2 tsp chickpea flour
- Pinch of black salt
- Pinch of curcuma powder
HOW TO:
-
- Soak the rice noodles for about 2h;
- Vegan Egg: blend all the ingredients together until it becomes a smooth cream;
- Pad Thai: Fry the cubes of tofu until golden and crispy, for about 2-3 minutes each side. Set aside;
- Fry the onions with a drizzle of sesame or peanut oil for about 5 minutes;
- Meanwhile mix the mushroom sauce, sugar and tamarind paste together to make a sauce;
- Add the vegan egg mix to the fried onions and mix well until it reaches a scrambled egg texture;
- Rinse the noodles and add to the pan, mixing really well;
- Add the tamarind sauce and mix for about 5 minutes until the noodles become translucent;
- Add the tofu back to the pan, mixing well;
- Serve warm with one quarter of lime, dried chilli, bean sprouts, crushed peanuts and lots of chopped herbs!