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PAD THAI UNIQUE

Saturday, May 16, 2015

Vegan rice noodle stir fry which is high in protein, vitamin-A and B complex.
It can be eaten just by itself or as a side dish or as an accompaniment to a soup

(4 Servings)


Ingredients
n Nutrition
200 gms – Dried flat and wide rice noodles [Pad Thai noodles] (soak in lukewarm water for 10 minutes, throw away the water and wash the noodles well with fresh water, then boil it till soft for about 7 to 10 minutes and when cooked drain the noodles in the colander)
2/3 cup – Extra Firm Tofu (cut into 1/2” cubes){Very high in protein}
2 Tbsp – Extra virgin olive oil{The acidity is as low as 0.8%}
4 cloves – Garlic (slice)
2 pcs – Spring onions with its leaves (chop)
3 big leaves – Lemon leaf
8 pcs – French beans (cut diagonally into 1” pieces)
6 pcs – Pea eggplants [mini Thai eggplant] (chop 2 pieces into halves)
One recipe (given below) – Vegetable broth with the vegetables in it
1 1/2 cup – Bean sprouts
To taste – Salt
To taste – Chilli flakes or fresh red birds eye chilli (slice it)
6 Tbsp – Peanuts (roast without oil) (few whole and few pounded coarsely) {Vitamin E, Niacin, Potassium, Zinc, Protein}
1 Tbsp – Lime juice
One recipe (given below) - The Dressing

Method
In a wok, heat half the oil and then add the tofu and saute it, turning it a few times.
In another wok, heat the remaining olive oil, then add the garlic and saute it for 30 seconds or till brown.
Keeping the heat high, add the spring onions, lemon leaves and saute.
Then add the french beans, pea eggplants, broth along with the vegetables, bean sprouts, noodles, salt, chilli flakes and peanuts.
Add the tofu, lime juice and the dressing.
Mix everything gently together and let it rest for 10 minutes.
Discard the lemon leaves.
Serve it at room temperature.

Vegetable Broth
Ingredients n Nutrition
1/3 cup – Pumpkin [Kaddu, Petha] (peel and chop into 1” pieces) {Very very high levels of Vitamin-A which maintains the skin and the eyes, very high in the Vitamin-B Complex, Copper, Calcium, Potassium and Phosphorus}
1/4 cup – Carrot (chop into 1” pieces)
1/2 small pc – Onion (chop into 1” pieces)
2 cloves – Garlic (chop)
1 1/2 cup – Water
To taste – Salt
Method
Boil and do not blend.

The Tamarind Dressing
3 Tbsp – Tamarind pulp
3 Tbsp – Powdered sugar
3 Tbsp – Rice vinegar
3/4 tsp – Galangal (peeled and grated)
Method
In a small bowl, mix the tamarind pulp, the sugar powder, vinegar, galangal and keep aside.

Self Help:
If the noodles are too sticky add 1 to 2 tsp of oil and toss it.
Or
While stir frying add 1 or 2 Tbsp of water if the noodles are not yet soft by then.

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