Pad Thai
Pad Thai

Peanut-Free Tangy Chili Lime Pad Thai

Ryan Angel, Red Seal Chef & Holistic NutritionistBy Ryan Angel, Red Seal Chef & Holistic Nutritionist  ,   , ,

March 8, 2015

Do you love Pad Thai but have a peanut allergy?

No worries...Chef Ryan has created this delicious peanut-free vegetarian Pad Thai loaded with favour just for you!

  • Yields: 2 Servings

Ingredients

1 250 g package of medium Rice noodles soaked in cold water

1 package of smoked tofu diced

2 eggs cracked and mixed well

3 tbsp of small bunch of cilantro rough chopped

2 tbsp of Thai basil rough chopped

1 red pepper sliced thin

¼ head of Napa cabbage sliced thinpad thai ingredients

1 carrot peeled and sliced thin

4 tbsp of avocado oil

2 garlic cloves minced

1 cup bean sprouts

Sauce

1 lime juiced

¼ cup rice vinegar

½ tbsp of dried chili flakes

2 tbsp of soy sauce

1 tbsp of tamarind concentrate

2 tbsp of fish sauce

156 ml can of tomato puree

2 tbsp cane sugar

¼ cup of water

Directions

1Put the rice noodles in pot with enough cold water to cover them completely and soak overnight or if you like to immediately make the recipe you can place them in boiling water until soft

2Place the sauce ingredients in a food processor and puree until smooth and set aside.

3Add 2 tbsp of avocado oil in a non-stick frying pan over medium high heat. Then add carrots, cabbage, red peppers and smoked tofu cook until vegetables are soft. Remove contents from the pan and reserve, add 1 tbsp of avocado oil add the garlic and fry until golden, then add the egg and cook until the egg is firm remove from the pan and reserve.

4Add the remaining 1 tbsp of oil, add the rice noodles and cook until noodles become shiny and then add 1 cup of the sauce and toss well, then add the reserved egg and vegetables, finish the dish with the cilantro and the basil.

5Remove the contents from the pan and put into a serving bowl and then garnish with the bean sprouts and more basil and cilantro. Serve immediately.

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