Vegan Pad Thai with crunchy vegetables - Quick & Fresh
This vegan Pad Thai with crunchy vegetables is a true favorite in my little cat kitchen! When I come home after a long day full of adventures, this dish is the perfect choice because it's quick to make and packed with healthy ingredients. Pad Thai originally comes from Thai cuisine and impresses with the perfect balance of sweet, sour, and salty flavors. Instead of using pre-made products, we simply conjure up the sauce from fresh ingredients ourselves. The secret lies in stir-frying the vegetables briefly and over high heat so that they retain their wonderful bite. Whether as a light dinner or a quick lunch – this recipe brings the taste of distant lands right into your kitchen. It's super easy to cook, even if you don't have four paws like me! Grab your wok or a deep pan and let's cook something wonderful together.
Ingredients
Preparation
Soak the rice noodles (100 g) in hot water according to the package instructions, then drain and rinse briefly with cold water – this keeps them nice and firm, meow!
Cut the tofu (100 g) into small cubes and grate the carrot (1) into fine strips. Cut the spring onion (2) into rings.
For the sauce, mix the soy sauce (2 tbsp), lime juice (1 tbsp), and agave syrup (1 tbsp) well in a small bowl.
Heat the oil (1 tbsp) in a wok and fry the tofu (100 g) until golden brown.
Add the vegetables consisting of carrot (1) and spring onion (2) and stir-fry briefly over high heat.
Now add the soaked rice noodles (100 g) to the wok, pour the prepared sauce over everything, and toss well to combine the flavors.
Finally, transfer to a plate and garnish with the coarsely chopped peanuts (20 g) – that's how it tastes best!
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