Vegan Pad Thai
120 gram Rice noodles
60 gram Beansprouts
45 gram Spring onion-thinly sliced
25 gram Salt Peanut-chopped
2 clove Garlic-finely chopped
2 tablespoon Rapeseed oil
1-2 tablespoon Vegan Pad Thai sauce
1/4 teaspoon Chilli flake
1 pinch Salt
-Cook the rice noodles according to an instruction on the package. Drain the water.
-Gently fry the chopped garlic in the rapeseed oil, until it turns slightly golden brown in colour.
-Add the Pad Thai sauce in the pan to heat the sauce quickly. Then add the cooked noodles. Stir until the ingredients mixed well.
-In goes the beansprouts, spring onion, chilli flake and a pinch of salt. Stir for further 1 minutes.
-Transfer it on the serving plate and serve this super speedy Pad Thai immediately.
– Check Vegan Pad Thai sauce here.
-Do not overcook the rice noodles when you boil them. It can easily go mushy. You can always add a little water in the frying pan and cook them further.
-Use the non-stick wok will greatly help to make a perfect Pad Thai.
-Thais accompany Pad Thai with raw beansprouts, spring onion, lime wedge, peanuts and raw Banana Blossom as its natural bitterness cut through the intensity of Tamarind sauce.