Skip to main content

vegetarian pad thai

VEGETARIAN PAD THAI

INGREDIENTS

2 tablespoons salt-reduced soy sauce
1 tablespoon kecap manis (sweet soy sauce) Optional
1 clove garlic, crushed
2 teaspoons finely grated fresh ginger
450g firm tofu, cut in cubes
1/4 cup) salt-reduced soy sauce
2 tablespoons lime juice
1 teaspoon castor sugar
200g dried flat rice noodles
1 tablespoon vegetable oil (such as canola)
1 onion, cut in thin wedges
1 long red chilli, deseeded, cut in thin strips
1 red capsicum, halved, thinly sliced
1 1/4 cups bean sprouts, trimmed
1/4 cup chopped fresh chives
2 tablespoons chopped fresh coriander
1/4 cup crushed unsalted peanuts, to serve
lime wedges, to serve.




METHOD
  • To make marinade, combine first measure of soy sauce, kecap manis, garlic and ginger in a small bowl. Place tofu in a shallow, non-metallic dish and pour marinade over. Cover and marinate for at least 30 minutes.
  • Place second measure of soy sauce, lime juice and sugar in a small bowl. Set aside.
  • Place noodles in a heatproof bowl. Add enough boiling water to cover and stand for 5 minutes. Drain and set aside.
  • Heat half the oil in a wok over a high heat. With a slotted spoon add tofu in batches and cook for 2-3 minutes or until golden brown. Remove from wok and set aside.
  • Add the remaining oil to wok with onion and chilli and stir-fry for 2 minutes. Add capsicum and sprouts. Stir-fry for 1 more minute.
  • Add the reserved noodles, lime juice mixture, chives and coriander to wok and toss gently over a high heat for 2 minutes or until noodles are coated in sauce and heated through. Return tofu to wok and cook for 1 more minute.
  • Serve immediately sprinkled with peanuts and lime wedges.

Variations


Make it gluten free: Use gluten-free soy sauce, kecap manis and tofu.

NUTRITIONAL INFO

Kilojoules: 1,990kJ
Calories: 476cal
Protein: 24g
Total fat: 18g
Saturated fat: 3g
Carbohydrates: 55g
Sugars: 10g
Dietary fibre: 3g
Sodium: 550mg
Calcium: 260mg
Iron: 7mg

Comments

Popular posts from this blog

Ulcer and food recipes

Hi all its been a week since i update my blog. I thought of giving some info on ulcer and foods that can cure, how to prevent, symptoms of ulcer,etc. My brother who is staying away from home was talking to me lately that he feels like eating often and a burning sensation. I was scolding him for not having food in time and not a nutritious food. He was asking me what to do as i cdnt regulate my food habits. So i was telling him some food changes and habits that he needs to change. Then suddenly when i thought of writing i immediately thought why dont i write about ulcer. So lets give a change..... ULCER..... What is a stomach ulcer? Stomach ulcers are painful sores that can be found in the stomach lining or small intestine. Stomach ulcers are the most visible sign of  peptic ulcer disease. They occur when  the thick layer of mucus that protects your stomach from digestive juices is reduced, thus enabling the digestive acids to eat away at the lining tiss...

SALAD-STIR FRY SALAD2

Salads generally served in room temperature or chilled. BUt for this weather we cant have it chilled so for a change lets have warm or hot salad..... STIR FRY SALAD2 Ingredients: carrot-1 fresh green peas-3tbsp beans-4nos black sesame seeds-1tsp olive oil or sesame oil-1tbsp salt a pinch pepper or chilli flakes a pinch optional onion-1 Method: Using the peeler peel the carrots after cleaning it. cut bean into thin stripes. cut onion into thin pieces. You can use any type of vegetables in thin strips. Heat oil and stir fry all the vegetables by tossing it. Make sure the vegetables are just heated but not cooked more than half. Once done add fried sesame seeds salt and pinch of pepper powder or chilli powder. Nutritional Info: Has all the goodness of veggies....vitamin A, fibers, calcium, folate, protein, carbohydrate, etc

THAYIR IDLI

THAYIR IDLI Summer already started and lets take some cool foods to makes us cross safely this hot summer season.....so here is the simple yet delicious and coolest food which can be taken by all kind of people...... Ingredients 500 ml Yogurt (Curd) 3 cups Idli-Dosa batter 1 teaspoon Mustard seeds 1/2 teaspoon Chana dal (Bengal Gram Dal) Asafoetida (hing) 1 sprig Curry leaves 2 Dry red chillies 1 teaspoon Cooking oil Salt , to taste Method: To begin making Idli Thayir Pachadi Recipe, take the curd in a big bowl, season with salt and whisk it to a smooth creamy texture and keep aside. In the mean, steam the mini idlis using an idli steamer and keep aside. Once the idlis are cooled, add it to the bowl of whisked curd. Heat oil in a small pan, add mustard seeds and chana dal and let it crackle. Add the asafoetida, red chillies and curry leaves and let it splutter and switch off the flame. Add this seasoning over the idlis soaked in curd and mix well. Serve Idli Thayir Pach...