Vegan Pad Thai
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 250 g Mie noodles
- 1 zucchini
- 2 carrot (s)
- 1 bell pepper
- 0.5 ½ bunch spring onion (s)
- 4 clove (s) garlic
- 1 small broccoli
- 200 g tofu
- 1 handful cashew nuts
- 60 g peanut butter
- 60 ml coconut milk
- 60 ml soy sauce
- 2 tablespoon agave syrup
- some lime juice
- Oil for frying
- 1 handful sesame seeds
Print Recipe
Pin Recipe Instructions
- Cook Mie noodles according to the instructions. Blanch broccoli florets. Use a spiral cutter to cut the zucchini and carrots. Dice the vegetables and tofu into bite-sized pieces.
- Mix a sauce from peanut butter, coconut milk, soy sauce, agave syrup and lime juice. This is easier if you briefly heat the ingredients in a saucepan.
- Fry the tofu in oil in a wok. Add zucchini and carrots and fry briefly. Then add the remaining vegetables and cashew nuts. Pour the sauce over it and finally sprinkle with sesame seeds.
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