EASY PAD THAI

lenasveganliving (67)in #vegan • 9 years ago (edited)

Pad Thai noodles are one of my favorites, but since I am a vegan I do not eat it in restaurants very often, especially those that are non vegan. Most Thai restaurants use fish sauce and even if you order vegan or vegetarian dish, you may still have it in your meal. This is one of the main reasons I prefer to make my Pad Thai at home and I have few different ways to do it. One is the authentic veganized recipe, which you may check as well if you like, another one is Exotic Dream made with ketchup that can be used as a substitute for tamarind if you don’t have it in your pantry at the moment and you get craving for Pad Thai. Finally, this recipe is the easiest, equally delicious with the Tempeh adding not only high nutritional value, but also a very unique nutty taste.

EASY PAD THAI
Pad Thai Noodles with Tempeh
Vegan – Gluten Free

INGREDIENTS FOR 4
Organic Tempeh 250gr
Pad Thai Noodles 2 packages 8oz /220gr (follow the cooking instruction on the package)
Red pepper sliced into wedges
Bean sprouts 1 cup (you can add more if you like)
Scallions 4 diced
Cilantro few leafs to garnish
Crushed peanuts to garnish (optional)
Low sodium tamari 1tbs
Oil

FOR THE DRESSING
Juice from 2 lemons
Low sodium Tamari 3 tbs
Garlic minced 4 cloves
Ginger minced 1 tsp
Dried chilli pepper flakes
Wakame flakes ¼ cup
Maple syrup 1/4 cup
Peanut oil 3tbs (or oil of your choice)

Blend all together with a whisk in a bowl.

You can also use this dressing for salad if you decide to have one. It goes well with sheered carrots and mango.

PROCESS
Grind the tempeh to make a crumble in a food processor by pressing the pulse button. Make sure you don’t overdo it. It has to stay chunky.
When ready, start sautéing the pepper on hot oil, stir few times and add the garlic.
Stir again for couple of minutes and add the tempeh and tamari.
Stir well again; add the noodles and 1/2 cup of dressing.
Keep tiring thoroughly for couple of minutes and take it off the heat.
Add bean sprouts and stir again.
You can add little bit more dressing if you like.

I suggest making only two portions at the time, because otherwise the noodles are difficult to mix and they may get sticky.

Serve garnished scallions, cilantro and peanuts.