Veganchilla

I enjoy thai dishes but they are just a little too sweet for my taste so I made my version of Pad Thai with more vegetables and not so sweet…

Hope you like it! 😉

Ingredients: (for 4 persons)

• 200g rice noodles
• 200g firm tofu (diced) – If you like tofu with more crisp cover it with 2 tbsp spelt flour before frying
• 3-4 tbsp sesame oil for frying (or vegetable oil)
• 1 large leek
• 1 medium carrot
• 1 zuchinni
• 4 mushrooms
• 1/2 green pepper (you can use any color, I prefer the green one)
• 2 tbsp sesame seeds (black in this recipe)
• a handful of chopped peanuts

Ingredients for the sauce:

• 3dl cold water
• 1/2 teaspoon dried chilli
• 7 tablespoons light soy sauce
• 1 tablespoon dark soy sauce
• 1 pinch of turmeric
• 2 tablespoons rice flour (or potato starch)
• 1 lime juice
• 1 tbsp peanut butter

Method:

1. Cut tofu and all the vegetables.
2. In 3dl cold water mix 1 tablespoon peanut butter, 2 tablespoons rice flour, lime juice and add chilli with soy sauces and turmeric.
3. Fry tofu in a pan with some oil (I used sunflower and sesame oil) untill it gets just a little crispy.
4. Put the rice noodles in hot water (prepare as said on the package, but usually it takes only 3 minutes to soften).
5. Take out the tofu and put it aside so you can sautee the vegetables.
6. Add rice noodles in a pan and when it becomes softer.
7. Add the peanut butter chilli-soy sauce mixture and keep stirring. Add the tofu, sesame seeds and peanuts.
8. Bring it to a boil and if the sauce is too thick add some water.

You can always add some soy sauce if you like more salt and this recipe is a bit spicy so if you like it milder just use less chilli.