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Today we decided for a vegan Pad Thai! And we have to say, the decision was excellent. So we killed two birds with one stone. The opened noodles is now gone, I could finally use my homemade cashew butter (I’m actually rather the peanut butter lovers) and also the small firm broccoli had his big show. All in all, we are all very satisfied.
The dish is ready in about 30 minutes, depending on how fast and versed you are in the kitchen. We also save time by preparing or cooking several things at the same time. A super delicious lunch is guaranteed.
The dish is versatile and we can also use peanut butter instead of cashew butter. For this, replace the ingredients 1 to 1. Although I (Kathrin) always prefer peanuts, I have to say that the cashew butter fits great in the sauce. Always use a nut butter that consists of 100% nuts. Without sugar or (palm) oil additive. I always make a bigger amount myself. Basic recipe: nut butter.
Vegan Pad Thai and side dishes
We always love to add herbs or other ingredients to Asian dishes. The following ingredients fit perfectly here and of course you feel free to submit your own preferences.
- Thai basil
- coriander
- fresh mint leaves
- spring onion
- fried onions
- peanuts
- cashews
- finely chopped pickled onions
- pickled vegetables
Vegan Pad Thai
sauce
5 tbsp of cashew butter
4 tbsp soy sauce
Juice 1/2 lime
1 tbsp rice syrup
2-3 tbsp water
vegetables
1 broccoli
200 g of smoked firm tofu
1 cm piece of ginger
2 cloves of garlic
1 small chili (medium hot)
2 green onions
1 small cucumber
125 g glass noodles or rice noodles
also
sesame oil
coriander
Thai basil
First, put all the ingredients for the sauce in a twist of glass and shake vigorously. Possibly. Add a little more water.
Divide the broccoli into florets and slice or cut the stalk into thin slices.
Cook the noodles according to the package instructions. Pour the boiling water over the broccoli and chill for 3-4 minutes, then drain.
Halve the cucumber and remove the seeds. Then cut the cucumber into thin strips.
Dice the tofu and sauté in oil from all sides until crispy.
Finely chop the ginger, chili and garlic and add to the tofu, also sauté. Cut green onions into fine rings. Fry the white spring onion for a short time. Put the broccoli, the cucumbers and 2 tablespoons of water in a pan and let stand for about 5 minutes with the lid closed.
Add the noodles, the sauce and mix.
Serve on plates and serve with the green of spring onion, lime juice, Thai basil or cilantro.
If you try this vegan pad thai or one of my other recipes, please leave us a comment how you liked it. Tag @KLARASLIFE on Instagram and hashtag it #KLARASLIFE We would love to see what you come up with. Thank you!
Vegan Pad Thai
Ingredients
sauce
- 5 tbsp of cashew butter
- 4 tbsp soy sauce
- Juice 1/2 lime
- 1 tbsp rice syrup
- 2-3 tbsp water
vegetables
- 1 broccoli
- 200 g of smoked firm tofu
- 1 cm piece of ginger
- 2 cloves of garlic
- 1 small chili medium hot
- 2 green onions
- 1 small cucumber
- 125 g glass noodles or rice noodles
also
- sesame oil
- coriander
- Thai basil
Instructions
- First, put all the ingredients for the sauce in a twist of glass and shake vigorously. Possibly. Add a little more water.
- Divide the broccoli into florets and slice or cut the stalk into thin slices.
- Cook the noodles according to the package instructions. Pour the boiling water over the broccoli and chill for 3-4 minutes, then drain.
- Halve the cucumber and remove the seeds. Then cut the cucumber into thin strips.
- Dice the tofu and sauté in oil from all sides until crispy.
- Finely chop the ginger, chili and garlic and add to the tofu, also sauté. Cut green onions into fine rings. Fry the white spring onion for a short time. Put the broccoli, the cucumbers and 2 tablespoons of water in a pan and let stand for about 5 minutes with the lid closed.
- Add the noodles, the sauce and mix.
- Serve on plates and serve with the green of spring onion, lime juice, Thai basil or cilantro.
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