If you’re looking for something quick that not only will be your dinner but you can take it to work the next day, then this is your recipe! It only takes 30 minutes and it makes a huge portion.
I love pad thai, but the restaurant version is way too oily and salty to me, it makes my tummy burn, so I decided to work out a home made, more healthy, less oily and salty version for myself. Of course, I understand why they use so much oil, otherwise the veggies and noodles wouldn’t be so crunchy and “Asian”. But still, it’s better for me.
Ingredients:
- 250g thai rice noodles
- 1 block of tofu
- 4 cloves of garlic, minced
- 5 green onions, white and green parts separated
- 1 bell pepper, sliced
- 1 big carrot, grated
- 2 tbs peanut oil
- 1 cup of veggie broth
- 1-3 tbs chili sauce
- 1/2 tbs turmeric
- 1/2 ts salt
- juice of a half lime
- cilantro leaves to garnish
- 1 handful of unsalted peanuts, chopped
- 1/2 cup gluten free soy sauce
- 2 tbs maple syrup
First of all, prepare your veggies. Wash them, clean the carrot and cut the veggies. Using your hands, crumble the tofu in a small bowl. Mix it with the salt and turmeric. Set aside. Then prepare your noodles according to package instruction.
Meanwhile in a big sauce pan or wok heat 1 tbs of the oil. Cook the crumbled tofu for about 5 minutes over medium heat, then put it back in the bowl and set aside.
In the same wok heat the remaining oil. Add the garlic and the white part of the onion, sauté until onion is translucent. Then add the broccoli first and cook for about 5 minutes, then add the carrot and bell pepper, too. Cook for about 5-8 minutes until they are tender in the inside but crunchy outside. If the broccoli is till uncooked, add a splash of water to the pan.
While your veggies are cooking you can make the sauce. In a jar mix together the soy sauce, veggie broth and maple syrup. Put the lid back and shake it well.
Once the veggies are done mix them with the noodles and sauce and fry for a few additional minutes. You can use this time to put the peanuts in a bag and beat them with a meat hammer. It’s easier then chopping them with a knife…
Serve it immediately with cilantro leaves, the green parts of the onion, lime and peanuts. Additionally you can chop some chilies for extra spice and add mung bean sprouts. I couldn’t get them in the stores so I just skipped it this time
