Plant Made: Anti-Inflammatory Vegan Recipes by Hudson Press & Aqsa Liaqat

Author:Hudson Press & Aqsa Liaqat [Press, Hudson]
Language: eng
Format: epub
Publisher: Hudson Press
Published: 2019-02-08T08:00:00+00:00

Easy Vegan Pad Thai (in 30 minutes!)

Your weeknight dinner will never be the same again if you opt to prepare this famous Thai dish. Yup, you can have it in a rush and everyone would be grateful for savoring a spicy and tangy noodles. It calls for Pad Thai Rice Noodles with a piece of Kombu; veggies with sauce and vegan egg scramble.

Servings: 3

Ingredients

For the Noodles:

1 Kombu, (optional)

8 ounces Pad Thai Rice Noodles

For the vegan egg scramble:

½ teaspoon salt or Kala Namak (Black Salt)

½ teaspoon turmeric

15 ounces block drained extra firm tofu

For the vegetables and sauce:

3 tablespoons coconut sugar

⅔ cups vegetable broth

1 to 3 tablespoons Sriracha

2 tablespoons tamari

4 minced cloves garlic

1 tablespoon cornstarch plus 3 tablespoons water or vegetable broth

4 green onions (separate white and green parts)

1 sliced red pepper

Juice of ½ lime fruit

1 cup bean sprouts

1 grated carrot

Fresh chopped cilantro for garnish

Lime wedges for serving

⅓ Cup chopped dry roasted peanuts

Directions

Crumble in a small bowl the tofu and add the turmeric, stir to mix well; set aside.

Fill a medium pot with enough water and let boil. Add the Kombu and noodles, cook according to its package directions. Drain the noodles, set aside.

Meanwhile, heat up a large saucepan and splash with water or oil.

Place the crumbled tofu in the saucepan; cook for three to five minutes on medium heat. Sprinkle with ordinary salt or black salt and remove the tofu from saucepan. Set aside.

Splash the saucepan again with water or oil and add the garlic white parts of green onion and garlic; sauté for three minutes until fragrant.

Add the grated carrot and sliced red pepper; sauté for three to five minutes until tender.

To make the Pad Thai sauce, add the coconut sugar, Sriracha, tamari and the vegetable in the same saucepan, stir to combine and bring to a simmer on low heat.

Stir in a small bowl the cornstarch with three tablespoons of water or broth until smooth and pour into the saucepan. Stir and simmer until thickened.

Add the bean sprouts, cooked noodles, green parts of green onions and crumbled tofu. Stir often until well combined and thoroughly heated.

Add the lime juice and remove from heat.

Fill three plates with the Pad Thai and garnish with lime wedges, cilantro and chopped peanuts.

Serve!

Nutritional Information: 612 calorie; 14.7 g fat (2.5 g saturated fat); 0 mg cholesterol; 1021 mg sodium; 102.5 g carbohydrate; 5.7 g dietary fiber; 16.2 g total sugars; 24.7 g protein.

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