Creamy, incredibly flavorful Pad Thai that you can have ready in 35 minutes. The creamy sauce of peanut butter, chili and tamari is just wonderful with the deliciously crunchy vegetables. A quick dish for every day that is incredibly delicious and reminiscent of your next Asian vacation.
Remove tofu from packaging, wrap in a clean kitchen towel and weigh down for about 5 minutes. Unwrap, cut into cubes and place in a bowl. Marinate with tamari, chili and (optional) turmeric and set aside.
125 g Tofu, 15 ml Tamari, 1 Bird Eye Chili or other chili powder of your choice, ½ tbspn Turmeric, Optional: a pinch of pepper
Cook buckwheat noodles al dente according to package instructions. Set aside.
FOR THE VEGETABLES heat a large pan, first sweat the oil, chili and garlic and then add the rest of the vegetables. Saute over medium heat for 15 minutes, stirring frequently.
15 ml Frying oil or other high heat oil, 1 fresh chili to taste, 2 Garlic cloves, 180 g finely chopped red cabbage, 120 g red bell bell pepper, A small bunch of spring onion, 310 g Carrots, 1 Handful of kale, 6 g fresh ginger
Heat a second pan (alternatively, make room in the large pan) and add the tofu. Sauté on all sides.
In the meantime. FOR THE CREAMY PEANUT BUTTER SAUCEput all the ingredients in a blender (alternatively, work by hand) and blend everything well until a creamy sauce is formed.
45 ml Lime juice, 45 ml Tamari or another soy sauce, 1 Bird Eye Chili or other chili powder to taste, 15 ml maple syrup, 45 ml lukewarm water, 48 g Peanut butter
Pour sauce over vegetables and tofu and mix everything well. Add buckwheat noodles and mix once until everything is evenly coated with the creamy sauce.
1 Pack of buckwheat noodles or other Asian noodles to taste
Season to taste, add sesame seeds, black cumin, peanuts and coriander greens and serve.
Sesame and black cumin seeds to taste, Fresh coriander greens to taste, Peanut kernels to taste
Keep leftovers covered in the fridge for 2-3 days. Freeze within 1 month.