afoona
Vegan Vegetable Pad Thai
vegetables

Vegan Vegetable Pad Thai – Gluten-free version

Classic vegan pad Thai with rice noodles, tofu and a variety of colorful vegetables in a sweet Asian sauce Gluten-free version: Gluten-free soy sauce (tamari).

⏱ 40 min🍽 4 servings 🌍 Mediterranean👩‍🍳 Afoona🧩 2 parts

👨‍🍳 Method

For the Cooked pasta

  1. 1
    Soak the noodles 20 minutes in cold water.
    ⚙ SoakingBowl
  2. 2
    Drain.
    Colander

To assemble

  1. 3
    Heat some of the oil in a large wok over high heat and fry the tofu 3–4 minutes, until it browns. Transfer to a plate.
    Stove
  2. 4
    Add the remaining oil and the garlic and green onion and fry 1 minute.
    Stove
  3. 5
    Add the mushrooms, carrot and pepper and fry 3 minutes, stirring constantly.
    ⚙ Adding to the hot fat and fryingStove
    💡Add by cooking time: what needs long (onion, carrot, meat) goes in first, and what burns fast (garlic, dry spices) goes in last, only until fragrant.
  4. 6
    Add the drained noodles and toss. Add the gluten-free soy sauce, sesame oil, tomato paste, sugar and lemon juice and mix well.
    Stove
  5. 7
    Return the tofu. Stir and cook 2 minutes.
    Stove
  6. 8
    Serve with the peanuts, cilantro and lemon slices.
420calories
12 gprotein
54 gcarbs
17 gfat
● protein 11%● carbs 52%● fat 37%

Per serving (213 g), of 4 servings

For the Cooked pasta · To assemble ·

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⚖ About the ingredients

🔧 Tools needed (3)

  • Stove · 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
  • Bowl · Also works: Pot (None)
  • Colander · Also works: Lid (a lid held slightly open over the sink, you lose a little) · Slotted spoon (for small amounts)

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