VEGAN PAD THAI - Thai Food Made Easy
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VEGAN PAD THAI

 

 

 

 

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VEGAN PAD THAI

Vegan Pad Thai

Vegan Pad Thai

Serve: 1-2

Ingredients: 

120 gram                               Rice noodles

60 gram                                 Beansprouts

45 gram                                  Spring onion-thinly sliced

25 gram                                  Salt Peanut-chopped

2 clove                                    Garlic-finely chopped

2 tablespoon                          Rapeseed oil

1-2 tablespoon                       Vegan Pad Thai sauce

1/4 teaspoon                          Chilli flake

1 pinch                                     Salt

 

 

 

 

Method

-Cook the rice noodles according to an instruction on the package. Drain the water.

-Gently fry the chopped garlic in the rapeseed oil, until it turns slightly golden brown in colour.

-Add the Pad Thai sauce in the pan to heat the sauce quickly. Then add the cooked noodles. Stir until the ingredients mixed well.

-In goes the beansprouts, spring onion, chilli flake and a pinch of salt. Stir for further 1 minutes.

-Transfer it on the serving plate and serve this super speedy Pad Thai immediately.

 

Tip:

– Check Vegan Pad Thai sauce here.

-Do not overcook the rice noodles when you boil them. It can easily go mushy. You can always add a little water in the frying pan and cook them further.

-Use the non-stick wok will greatly help to make a perfect Pad Thai.

-Thais accompany Pad Thai with raw beansprouts, spring onion, lime wedge, peanuts and raw Banana Blossom as its natural bitterness cut through the intensity of Tamarind sauce.

Vegan Pad Thai

 

 

 

 

 

 

 

 

VEGAN PAD THAI

Vegan Pad Thai

Vegan Pad Thai

Serve: 1-2

Ingredients: 

120 gram                               Rice noodles

60 gram                                 Beansprouts

45 gram                                  Spring onion-thinly sliced

25 gram                                  Salt Peanut-chopped

2 clove                                    Garlic-finely chopped

2 tablespoon                          Rapeseed oil

1-2 tablespoon                       Vegan Pad Thai sauce

1/4 teaspoon                          Chilli flake

1 pinch                                     Salt

 

 

 

 

Method

-Cook the rice noodles according to an instruction on the package. Drain the water.

-Gently fry the chopped garlic in the rapeseed oil, until it turns slightly golden brown in colour.

-Add the Pad Thai sauce in the pan to heat the sauce quickly. Then add the cooked noodles. Stir until the ingredients mixed well.

-In goes the beansprouts, spring onion, chilli flake and a pinch of salt. Stir for further 1 minutes.

-Transfer it on the serving plate and serve this super speedy Pad Thai immediately.

 

Tip:

– Check Vegan Pad Thai sauce here.

-Do not overcook the rice noodles when you boil them. It can easily go mushy. You can always add a little water in the frying pan and cook them further.

-Use the non-stick wok will greatly help to make a perfect Pad Thai.

-Thais accompany Pad Thai with raw beansprouts, spring onion, lime wedge, peanuts and raw Banana Blossom as its natural bitterness cut through the intensity of Tamarind sauce.

Vegan Pad Thai