Pad thai with tofu and peanut sauce
5min
15min
20min
The most important thing about this dish is the sauce. The noodles are also necessary, but the sauce makes this dish incredibly delicious. You can adjust the vegetables according to what you are craving or what is in the season . Combined with tofu , this recipe very quick puts a full meal on the table.
Pad Thai usually contains shrimp and egg, but in this recipe you don't miss that at all. It was inspired by a recipe for Pad Thai with broccolini from Meera Sodha's Asia. Like more recipes in that book, this is certainly not an authentic recipe, and even in this case, that's not a bad thing at all. The combination of the peanut sauce and fresh mint is something I haven't tasted before.
Tips
- For this recipe you'll need a frying pan or a frying pan that has a lid that fits it
- Add the vegetables depending on the cooking time. The carrot will longer than the bell pepper, so the carrot is added first. If you make it with broccoli, for example, add the florets later
- Also delicious with spring onion
ingredients
for 4 people
for the sauce
- 4 tbsppeanut butter with peanut pieces
- 1 tbsptamarind paste
- 2 tbspmaple or agave syrup
- 3 tbspsoy sauce
- 3 tbsplime juice
for the noodles
- 250 gflat rice noodles (5 mm)
- 2 tbspoil
- 225 gtofu in blokjes
- 1 cmginger peeled and grated
- 2 clovesgarlic
- 1green pepper chopped or red
- 2
- 2carrot thinly sliced
- sesame oil
- fresh mint
- sesame seeds
- lime in wedges
Preparation
First, make the sauce. To do this, stir together all ingredients for the sauce along with 4 tablespoons water . Set aside
Cook the noodles according to the package until tender. Drain, rinse with cold water and stir in some oil so it won't stick
Heat oil in a skillet or large frying pan that you have a lid for and fry the tofu cubes 5 minutes while stirring frequently. Add the garlic, ginger and pepper and fry another 1 or 2 minutes until it begins to discolor
Stir in the carrot and add 4 tablespoons water . Put the lid on the pan and let the carrot steam for 5 minutes . Then add the bell pepper and sauce, stir through and leave again 2 minutes with the lid on the pan
Turn the heat low and add the noodles little by little. Divide among plates and garnish with sesame oil, sesame seeds and mint. Serve with a wedge of lime
