Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Vegetables
Sauce
Tofu and nuts
Serving and topping
How it's done
Vegetables
Cut the carrot into long, thin noodles using a peeler (or into long strips using a Julienne peeler). Prepare three quarters of the spring onions, bean sprouts, coriander and Thai basil; put the rest to one side for the topping.
Sauce
Mix all the ingredients well.
Tofu and nuts
Heat the coconut oil in a large frying pan and briefly fry the garlic and onion, then add the tofu and fry until golden-brown. Add 4 tbsp of sauce and continue to fry for 5 mins. Add the carrots and the rest of the sauce, mix well and fry until the carrots are cooked but still have some crunch. Now add half of the peanuts, vegetables and herbs (bean sprouts, spring onions, coriander, Thai basil) and fry for 1 min. until the bean sprouts and spring onions are a little softer.
Serving and topping
Serve the Pad Thai onto the plates, drizzle over some lime juice and scatter over the bean sprouts, spring onions, herbs and nuts reserved for the topping. Place the lime slices or segments on the side. For more spiciness (an absolute must for me!) Drizzle over the Sriracha sauce or scatter over some chilli flakes.
| Tip: | Use half a carrot or half a courgette instead of a whole carrot. Use a spiral slicer to cut the courgette, too, but only add it with the other vegetables right at the end and just fry it briefly until the herbs and bean sprouts are a little softer (otherwise it becomes too watery and loses its texture completely). |
|---|---|
| Tip: | Use Tamari or soy sauce instead of fish sauce for a vegan version. |
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