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Vegan Pad Thai

Name: Vegan Pad Thai with tofu, peanuts, and lime
Total time: 30 min
Yield: 4 servings
Ingredients: 1 uni Red Pepper; 2 uni White Onion; 300 gr Carrot; 2 hand Coriander; 1 uni Rice Noodles Pasta; 300 gr Natural Tofu; 8 Tbsp Soy Sauce; 2 Tbsp Mix Chilli; 80 gr Ginger; 7 gr Garlic; 2 uni Lime; 350 gr Red Cabbage; 50 gr Raw Peanuts; 2 Tbsp Olive Oil

with tofu, peanuts, and lime

If there's a dish that kills hunger and any desire for more sinful things, it's Pad Thai. It's delicious, and if you know how to do it the right way and with the right ingredients, you'll have a dish that is not only irresistible, but also healthy for you and the whole family!

By Samanta McMurray

For 4 people Plant Based Favorites (Month)

30 min

586 kcal

4 doses

Median

Ingredients

Carrot

300 gr

Coriander

2 hand

Garlic

2 cloves

Ginger

80 gr

Lime

2 uni

Natural Tofu

300 gr

Raw Peanuts

50 gr

Red Chili

2 Tbsp

Red Pepper

1 uni

Soy Sauce

8 Tbsp

White Cabbage

350 gr

White Onion

2 uni

Whole Grain Noodles Pasta

1 uni

You will also need:

The following ingredients will not be added to your grocery list.

Olive Oil

2 Tbsp

Nutritional Information

Calories (kcal)

Energy (Kj)

/ Per Dose

586 kcal

2,450 Kj

Nutritional real facts per meal might have small variations from the website nutritional info.

Preparation Instructions

01

Begin by preparing the sauce by placing the soy sauce, chopped chilli, 2 ginger stalks, garlic clove and water in a blender. Grind to a paste. Reserve.

02

Wash and chop or chop vegetables and tofu. Sauté the onion in a frying pan along with the selection olive oil, add the julienned cabbage, the grated carrot, the pepper and the tofu and sauté until the cabbage is softened.

03

Add the sauce and chopped coriander.

04

Bake the noodles in boiling water for 8 minutes. Remove from water, drain and rinse until cold. Add the noodles to the vegetables and mix well so that the noodles are completely covered with the sauce and vegetables.