Vegetarian Pad Thai with Fried Egg - Simple & Quick
A homemade vegetarian Pad Thai with a fried egg is my absolute favorite when I need something quick in the kitchen and crave the spicy-sweet flavors of Thailand. As a little cat with a big passion for Asian cuisine, I love this dish because it uses no convenience products and relies entirely on fresh, healthy ingredients. The combination of crunchy vegetables, firm rice noodles, and a perfectly balanced sauce creates a true flavor experience that doesn't taste like simple everyday cooking. Whether as a quick dinner after a long day of adventures or as a healthy lunch, this vegetarian Pad Thai is super easy to make. I'll show you how to perfectly harmonize the flavors of tamarind, soy, and lime without any complicated techniques. Grab your pan and let's whip up this colorful, nutrient-rich dish together that will make not only paws but also palates purr with delight. It's fresh, vegetarian, and simply makes you happy!
Ingredients
Preparation
Soak the rice noodles (100 g) in hot water according to package instructions until al dente.
Cut the tofu (100 g) into small cubes and grate the carrot (1) into fine sticks.
Heat some oil (10 ml) in a hot pan and fry the tofu (100 g) until golden brown.
Add the carrot (1) and sauté briefly until slightly soft but still crunchy.
Push the contents to the side of the pan and crack the egg (1) into the center, let it set briefly, then mix with the vegetables.
Add the soaked rice noodles (100 g) to the pan.
Drizzle soy sauce (20 ml) and lime juice (15 ml) over the noodles and toss everything well.
Finally, sprinkle with coarsely chopped peanuts (20 g) and serve warm immediately.
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