Vegan Pad Thai With Thai Peanut Sauce Food

VEGAN PAD THAI WITH THAI PEANUT SAUCE

Steps:

• First, prepare creamy Thai peanut sauce. Place all ingredients except for (1/4 cup of vegetable broth) into a food processor or high-speed blender and blend until pureed together. Set aside.
• Next, prep ingredients for the pad Thai stir-fry. Thinly slice a large red pepper, slice 1/2 a red onion, and spiralize 1/2 large sweet potato (any blade will work, but we used blade D).
• Heat olive oil in a large skillet or wok over medium/high heat. When olive oil is fragrant, add in minced garlic, red pepper, onion, and pea pods. Saute for 7-10 minutes or until all vegetables are cooked.
• While the vegetables are sauteeing, follow the directions on the back of your rice noodle package to prepare the noodles. At the same time toast your quinoa in a small skillet. Turn heat to high and add quinoa to your small pan. Constantly stir the quinoa with a wooden spoon until it begins to brown. Then, turn the heat off and remove from pan. Set aside.
• Once veggies and rice noodles are done cooking, add drained rice noodles into the stir-fry pan/wok and mix. Then, pour on Thai peanut sauce and mix everything together.
• Add the final 1/4 cup of vegetable broth to your pad thai and mix. If the peanut sauce is still too thick for your liking, slowly add 1 tablespoon of broth to pad Thai until it is thin enough for your liking.
• Finally, top dish with toasted quinoa, a squeeze of lime juice, chopped peanuts, and fresh cilantro. Enjoy immediately.

VEGAN PAD THAI WITH PEANUT SAUCE

Steps:

• Cover the rice noodles with boiling water and let them sit for 15 minutes.
• In the meantime, make the peanut sauce. Combine all the ingredients in a small saucepan and slowly bring it boil. Reduce the heat and let it simmer for 2-3 minutes until the sauce thickens. Remove from the heat and set on the side.
• Heat a large frying pan or a wok over medium-high heat and stir fry the ginger and garlic for 2-3 minutes.
• Add in the drained noodles and cook for another 2 minutes until they have soften. Add the soy sauce, coconut sugar, vinegar and paprika and keep stirring. Add the tofu in and mix well to combine all the ingredients. Cook for another 2-3 minutes.
• Add more soy sauce, chopped spring onions, chopped peanuts, bean sprouts and keep on stirring to prevent the ingredients sticking to the bottom of the pan.
• Add a dash of water if it looks too dry. Cook for another 3 minutes.
• Remove from the heat and serve it with chopped spring onions, coriander, lime slices, sesame seeds and drizzle the peanut sauce on top.

PAD THAI WITH PEANUT BUTTER SAUCE

Steps:

• Pad Thai:.
• Soak rice noodles in cold water for 30 minutes or until soft. Drain and set aside.
• Heat oil in skillet or wok over medium heat. Stir-fry garlic for 3-4 minutes. Add the noodles and stir-fry until the noodles are translucent. Reduce heat if the noodles begin to stick together.
• Add fish sauce, sugar, vinegar and paprika. Continue to stir-fry until combined.
• Stir in egg. Increase heat to high and cook, until egg sets. Reduce heat to medium-high and continue to stir-fry for 2 minutes until most of the liquid is reduced.
• Stir in soy sauce, green onions, peanuts and bean sprouts. Mix well and plate.
• Peanut Butter Sauce:.
• Combine chili paste, coconut milk, fish sauce and peanut butter in sauce pan and bring to a boil.
• Add sugar and boil for approximately 2 minutes. Remove from heat.
• Pour approximately 2 tablespoons of sauce over individual servings of Pad Thai.
• Serve with:.
• Side dishes filled with bean sprouts, chopped green onion tops, lemon wedges.