Vegan Pad Thai

Name: Vegan Pad Thai
Total time: 20 min
Ingredients: 1/4 unit red bell pepper; 1 unit organic carrot; 1/3 unit zucchini; 1 unit green bell pepper; 1/2 unit lemon; 2 cloves garlic; 1/2 unit onion; 1 tbsp olive oil; 1 handful peanut; 1/2 tsp brown sugar; 1 unit cayenne pepper; 2 tbsp apple cider vinegar; 3 oz noodles; 3 tbsp soy sauce

ekilu Team

“Why wait to go to a Thai restaurant when you can eat this delicious meal at home? Why not experiment and make it yourself. We’re sure you’ll love it!”

ingredients

Difficulty

Easy

Time

20'

Fresh ingredients

red bell pepper

1/4 unit

organic carrot

1 unit

zucchini

1/3 unit

green bell pepper

1 unit

lemon

1/2 unit

garlic

2 cloves

onion

1/2 unit

Pantry ingredients

olive oil

1 tbsp

peanut

1 handful

brown sugar

1/2 tsp

cayenne pepper

1 unit

apple cider vinegar

2 tbsp

noodles

3 oz

soy sauce

3 tbsp

Instructions

Cook the noodles (pad Thai is made using rice noodles, but use whatever you have) according to the instructions on the package.

Wash and cut the vegetables into very thin strips.

Heat some oil in a large skillet or wok. When very hot, add the vegetables. Fry for 3 minutes over very high heat, stirring constantly. If the vegetables release a lot of water, take them out, drain, and put back in.

Make the sauce by mixing the soy sauce, sugar, apple cider vinegar, cayenne pepper, a dash of lemon juice, etc, in a bowl. Adjust the amounts according to taste. Add to the wok together with the noodles. Stir well and let cook for a couple of minutes.

Serve and garnish with peanuts or cashew nuts.