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
Vegan Pad Thai
Vegan Pad Thai

Instructions

  1. 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.
  2. 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.
  3. 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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