Vvivi_verde
Thai Green Curry
From-scratch green curry paste makes all the difference. Worth the food processor. Creamy, fresh, herbal, with just enough heat.
ThaiVeganSpicy
221 taste tests1 tweaks
1 tweaks·Latest: Initial commit
NameLast tweakUpdated
pad-thai
2mo agoingredients.json
2mo agoinstructions.md
2mo agoREADME.md
Pad Thai (Vegan)
Street-style pad thai with tofu instead of shrimp, and coconut aminos standing in for fish sauce. Tastes like the real thing, I promise.
ThaiVeganQuick (30 min)Dinner
ingredients.json
2 servings
- 200 gRice noodles, soaked in cold water 30 min
- 200 gFirm tofu, pressed and cubed
- 150 gBean sprouts
- 3 tbspTamarind paste
- 2 tbspCoconut aminos
- 2 tbspPalm sugar
- 3 clovesGarlic, minced
- 3 tbspVegetable oil
- 50 gRoasted peanuts, roughly chopped
- 2 wedges per servingLime
- 3 stalksGreen onions, sliced
instructions.md
- 1
Mix tamarind, coconut aminos, and palm sugar until sugar dissolves. This is the pad thai sauce.
- 2
Press and drain tofu well. Fry in 1 tbsp oil over high heat until golden on all sides. Remove.
- 3
Add remaining oil to wok over very high heat. Add garlic, cook 30 seconds.
- 4
Drain soaked noodles. Add to wok, toss. Add pad thai sauce. Toss until noodles absorb sauce.
- 5
Push noodles to one side. Add bean sprouts and tofu to the empty side. Toss everything together.
- 6
Serve topped with peanuts, green onions, and lime wedges on the side.
⚡macros.jsonper serving · 2 servings
490kcalCalories
20gProtein
68gCarbs
16gFat
4gFiber
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