Vegan pad Thai

Name: Vegan pad Thai
Total time: 60 min
Yield: For 4 people
Ingredients: 1 red pepper; 1 yellow pepper; 1/2 red onion; 1 carrot; 1/2 zucchini; 100 gr. white cabbage; 2 garlic cloves; 250 gr. tofu; 4 tablespoons extra virgin olive oil; 1 cayenne chilli; 100 gr. rice noodles; 1 teaspoon salt; 50 gr. roasted peanuts (peeled); Juice of 1 lemon; 2 tablespoons agave syrup; 60 ml. tamari; 2 tablespoons ginger (grated); 2 tablespoons extra virgin olive oil; 1 garlic clove

1 hTotal time

MediumDifficulty

4Servings

This vegan Pad Thai is a recipe very rich in nutrients, with a flavor full of delicious nuances thanks to the abundance of fresh ingredients and the irresistible Thai sauce, which gives it an extra dose of flavor and juiciness.

Pad Thai is the most emblematic dish of Thai cuisine. Although it reached its peak in the mid-20th century, its origin is Chinese: this dish is believed to be an adaptation made by immigrants who came to Thailand from Yunnan, in southern China, since the full name of Pad Thai is "Kuey Thiaw Pad Thai", where "Kuey Thiaw" is a Chinese term that translates as "noodles".

The success of this dish from the middle of the last century is linked to the Second World War, which caused a severe shortage of rice, the staple of the population's diet, so it began to be replaced by rice noodles, which were more efficient because they needed little grain to make and therefore were also cheaper, as well as very filling. This measure also made it possible to have enough rice to export, thus saving the country's economy.

The great variety of ingredients in this recipe makes it rich in protein, fiber, beta-carotene, lycopene, allicin, alliin, carbohydrates, flavonoids, linoleic and linolenic acids, lecithin, omega-3 fatty acids, curcumin, vitamins C, E, K and B (B1, B2, B3, B6 and B9 or folic acid), sulfur, calcium, cobalt, chromium, phosphorus, iron, magnesium, manganese, potassium, selenium, silicon, sodium, iodine, zinc and, in smaller amounts, copper.

For the sauce

Notes

You can use both tamari soy sauce and shoyu soy sauce, the difference is that tamari does not contain gluten and its flavor is somewhat more intense.

Tap on the steps to mark them as done

Step 1
Drain the tofu and wrap it in a clean cotton cloth for 30 minutes so it releases all its liquid.
Step 2
Meanwhile, prepare the sauce. To do so, finely chop the garlic, put it in a bowl and add the rest of the ingredients. Stir well and set aside.
Step 3
We wash the peppers and cut them into strips 0.5 cm wide. We set them aside.

Step 4
Wash the cabbage, cut it into julienne strips and set aside. Cut the onion the same way (julienne) and set aside as well.
Step 5
Peel the carrot and zucchini, wash them well and cut them into sticks 0.5 cm thick. Set aside.
Step 6
When the tofu is well drained, cut it into cubes 1 cm long and 0.5 cm wide.
Step 7
Heat the oil over medium heat in a large skillet and, meanwhile, thinly slice the garlic. When the oil is warm, add the garlic, onion and tofu and cook for 5 minutes, stirring occasionally. When the onion is tender and the tofu has browned, remove the ingredients from the pan with a slotted spoon and put them on a plate. Set aside.
Step 8
Add the peppers, carrot, zucchini, cabbage and cayenne pepper to the same skillet and cook everything for 7 minutes over high heat, stirring so the vegetables brown but do not burn.
Step 9
After this time, lower the heat (to medium), stir the sauce we prepared, add half of it to the pan and stir everything carefully.
Step 10
Add the tofu, onion and garlic, and the salt. Stir again, turn off the heat and set aside.
Step 11
Cook the noodles according to the package instructions and, when they are cooked, drain them well. Once well drained, heat a large skillet, warm the noodles with the rest of the reserved sauce (stirred well again) and mix well so they take on the flavor evenly.
Step 12
Add the vegetables and tofu over the noodles and stir carefully so all the ingredients mix well. Turn off the heat and serve with chopped peanuts on top.