Carrot-noodle and peanut Pad Thai

Name: Carrot-noodle and peanut Pad Thai
Prep time: 45 min
Total time: 45 min
Yield: 2
Ingredients: 4 ½ tsp coconut palm sugar; 50 g coconut pieces; 1 tbsp peanut butter; 50 g peanuts; 250 g tofu; 1 tbsp fish sauce; 1 tbsp tamarind paste; 55 g spring onions; 2 garlic; 1 bunch coriander; ½ limes; 250 g bean sprouts; 1 red onions; 550 g carrots; 3 tsp lime juice; 2 ½ tsp coconut oil; 2 tsp chilli flakes; 1 tbsp Tamari; 1 bunch Thai basil

main dish vegetable dishes

Total: 45 min. | Active: 45 min.

lactose-free, gluten-free

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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!

Nadia Damaso - Eat better not less

Ingredients

for 2 person

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

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.

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