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Vegan Pad Thai
Vegan Pad Thai with cashew butter and broccoli. This simple but still delicious dish is easy to make, creamy and fast. Easy vegan Pad Thai.
Course
30 minutes recipe
Cuisine
asian
Keyword
pad thai
Prep Time
10
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
30
minutes
minutes
Servings
3
Portionen
Author
Klaraslife
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.