Pad Thaï is a classic from the Thai kitchen. It’s easy and quick to make, full of protein, and ideal for sport enthusiasts, and busy week days!
Recipe = vegan
Servings for 2 people
Ingredients
Tempeh:
• 200 gr smoked tempeh
• 4 tbsp. soy sauce
• 1 tsp. maple syrup
• 1/2 lemon juice
Pad thai:
• 3 sprigs of spring onions
• 2 garlic cloves
• 1 bell pepper
• 2 carrots (julienne)
• 1 small broccoli
• 2 tbsp. coconut oil
• 5 tsp. soy sauce
• 1 tsp. maple syrup
• 30 gr peanuts (optional)
• Fresh coriander (optional)
• 200 gr. noodles
Instructions
Mix all the ingredients of out tempeh marinade in a bowl and add the tempeh cut in cubes.
Heat a wok with a tablespoon of coconut oil (or a sauté pan) and sauté the spring onions and garlic, stirring constantly. Reserve in a small bowl or plate.
In the same wok, heat the remaining oil and sauté the broccoli for 1 to 2 minutes before adding the red pepper and carrots.
Sauté until the vegetables are cooked but still crunchy. Reserve with the garlic and spring onions.
Cook the noodles according to package directions. Drain and set aside.
Add the tempeh and its marinade to the wok, and mix well. Sauté until absorption (1 to 2 minutes on a medium/high fire).
Lower the heat, and add our mixture of spring onions, garlic and vegetables. Reheat for one to two minutes, stirring regularly so as not to catch on high heat.
Make the Pad Thai sauce by mixing all the sauce ingredients in a bowl, then pour it into the wok. Add the cooked noodles and mix well with the sauce.
Reheat everything on a high fire while stirring regularly so as not to catch on high heat.
Serve and enjoy immediately. Garnish with a handful of coarsely chopped roasted peanuts and fresh coriander (optional).
Enjoy!
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