Carrot-noodle and peanut Pad Thai

Carrot-noodle and peanut Pad Thai

Total: 45 min. | Active: 45 min.
lactose-free, gluten-free
Nutritional value / people: 751 kcal
, Fat: 43 g
, Carbohydrate: 52 g
, Protein: 32 g

Pad Thai is one of the most famous and best-loved Thai dishes. The decisive factor in a good Pad Thai is the balance of the individual ingredients: from the saltiness of the fish sauce, to the heat of the chilli, the acidity of the limes, the sweetness of the coconut palm sugar, and the crunchiness of the roasted peanuts. Together with the typically generous portion of noodles, the sauce quickly becomes incredibly calorific. To make a somewhat lighter version, I took inspiration from the generous plate of vegetables on the previous page, and that's how rice noodles became carrot noodles. Carrots lend the dish a natural sweetness and go extremely well with the sauce. Calling all fans of Pad Thai: you can enjoy this carrot Pad Thai as often as you like, without a guilty conscience! You simply have to try it!

Ingredients

2 people

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

550 g carrots
55 g spring onions (green part), cut diagonally into strips approx. 1 cm wide
250 g bean sprouts
1 bunch coriander, roughly chopped
1 bunch Thai basil, roughly chopped

Sauce

1 tbsp fish sauce
1 tbsp Tamari (or reduced salt soy sauce)
4 ½ tsp coconut palm sugar
1 tbsp peanut butter (preferably unsweetened)
2 ½ tsp lime juice
1 tbsp tamarind paste
2 tsp chilli flakes (or Sriracha sauce)

Tofu and nuts

2 ½ tsp coconut oil
2 garlic cloves, finely chopped
1 red onion, cut into thin slices
250 g tofu, cut into approx. 1 cm cubes
50 g peanuts, toasted, roughly chopped
50 g coconut pieces, toasted, roughly chopped

Serving and topping

a little lime juice
½ lime, in slices or segments
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How it's done

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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.

Good to know
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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