Vegan Pad Thai Noodles
Vegan noodles recipe with simple and minimal ingredients suiting Indian palate.
Ingredients
- 200 Gms Thick rice noodles
- 1 Cup Mixed veggies - see notes
- 6-7 Cloves Garlic
- 2-3 Pcs Red thai chillies
- 1/3 Cup Roasted peanuts
- 3 Tbsps Groundnut oil
- 1 Tsp Red chilli flakes
- 1 Cup Bean sprouts
Sauce mix
- 2.5 Tbsps Soy sauce
- 3 Tbsps Tamarind pulp
- 1.5 Tsps Miso paste (optional)
- 2 Tbsps Raw sugar or brown sugar
- Salt and black pepper to taste
Garnish
- Cilantro
- Lime wedges
- Roasted peanuts
- Chilli oil or chilli sauce
Instructions
- Soak 200 gms thick rice noodles in boiling hot water for 15 mins.
- Chop 1 cup veggies of choice - I used carrots, capsicum, onions (can use broccoli, red or yellow peppers, zucchini and more).
- Mince 6-7 garlic cloves and 2-3 red Thai chillies.
- Dry roast 1/3 cup of peanuts and crush them in a chopper. Keep some aside for garnish.
- Sauce mix - 2.5 tbsps soy sauce, 3 tbsps tamarind pulp, 1.5 tsp miso paste (optional), 2 tbsps raw sugar or brown sugar, salt and black pepper to taste. Whisk all of this together and keep aside.
- In a pan, heat 3 tbsps of groundnut oil and add the minced garlic and 1 tsp red chilli flakes. Add and sauté onion slices for a min. on medium high flame. Mix in the rest of the veggies and sauté for another 2-3 mins or until the veggies are tender yet crunchy.
- Mix in 1 cup of bean sprouts and let it cook for 2 mins on medium flame. Tip in the sauce mix, crushed peanuts and the soaked and drained rice noodles. Using tongs mix it all well. Let it cook for another 2 mins.
- Garnish with more bean sprouts, roasted peanuts, chilli oil or chilli sauce, cilantro and lime wedges.Enjoy!!!
Notes
Veggies of choice - I used carrots, capsicum, onions (can use broccoli, red or yellow peppers, zucchini and more).