Pad Thai with Vegan Scrambled Eggs
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 15 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 200 g tofu (natural tofu)
- 1 teaspoon kala namak
- 0.5 teaspoon ½ turmeric
Also:
- 100 g rice noodles (ribbon noodles)
- 2 cloves garlic)
- 2 carrot (s)
- 1 onion (s)
- 1 tomato (s)
- 1 teaspoon chilli flakes
- 1 handful bean sprouts
- 1 handful peanuts
- 0.5 ½ bunch spring onion (s)
For the sauce:
- 3 tablespoon water, lukewarm
- 2 tablespoon soy sauce
- 2 tablespoon raw cane sugar
- 1 tablespoon lemon juice
- 1 tablespoon tamarind paste
Print Recipe
Pin Recipe Instructions
- Mix the sauce ingredients and set aside. Finely dice the garlic cloves and the onion. Process the carrots into small sticks. Cut the tomato into eighths. Cut the white part of the spring onion into slices and the green part into 3 cm long pieces. Chop the peanuts.
- For the vegan scrambled eggs, crumble the tofu and fry it in a pan with a little oil until it turns lightly brown. Stir in the kala namak and turmeric and set aside the tofu.
- Soak the pasta in hot water for 3 minutes, drain and rinse briefly with cold water and set aside.
- Heat some oil in a large pan and sweat the onions in it until translucent. Stir in the garlic and chilli flakes and sauté for 1 minute. Add the tomatoes and carrots and sauté for 2 minutes. Then stir in the pasta and tamarind sauce and continue to fry for 2 - 3 minutes until the sauce has thickened a little and the pasta starts to caramelize. Stir in the spring onions, tofu and sprouts.
- Divide the noodles in 2 bowls and serve sprinkled with the peanuts.
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