VEGAN OIL-FREE PAD THAI ZOODLES WITH ORIGINAL TAMARIND SAUCE (PAD MEE KORAT)
Prep Time: 20 minutesminutes
Cook Time: 15 minutesminutes
Total Time: 30 minutesminutes
Servings: 4people
Author: Nico Pallotta
Cost: 10$ | 10€ | 10£
Noodles
400grams(1.8cups)rice noodles3 mm thick
500ml(2cups)waterlukewarm
1whole(1whole)zucchinispiralized
Pad Thai Sauce
8tbsp(8tbsp)soy sauce
4tbsp(4tbsp)water
⅓tbsp(⅓tbsp)miso paste
2-3tbsp(2-3tbsp)tamarind concentrate
2tbsp(2tbsp)agave syrup
1tsp(1tsp)chili flakes
For Vegan Stir Fry
200grams(7oz)firm tofu
½cup(½cup)waterleft over from shiitake mushrooms
3cloves(3cloves)garlicfinely chopped
1whole(1whole)shallotfinely chopped
60grams(2cups)dried shiitake mushrooms
1whole(1whole)bell pepperthinly sliced, julienne
1tsp(1tsp)agave syrup
1cup(1cup)bean sprouts
¼tsp(¼tsp)chili flakes
10stems(10stems)garlic chives4cm/2inches chunks
3-4tbsp(3-4tbsp)roasted peanutscrushed
Prep the noodles
Soak rice noodles in room temperature water for 1 hour or until they turn white. Drain and set aside. The hotter the water, the shorter the soaking time.
Spiralise the zucchini with a spiraliser and set aside.
Prep the stir fry ingredients
Soak the shiitake mushrooms in hot water for 15 mins until they turn soft. Save water leftovers from the soaking for stir fry later.
Drain the shiitake and cut them into 3mm (0.1 inch) stripes. Chop the peanuts into smaller pieces. Cut the bell pepper into thin stripes (julienne). Cut the garlic chives into 3-5 cm chunks (2 inch chunks). Cut shallot and garlic into fine pieces and set aside.
Pad Thai sauce
In a bowl, mix tamarind concentrate with water, miso paste, agave syrup, soy sauce and some of the chili flakes. Whisk well and set aside.
Cook the vegan Pad Thai
Heat a wok or stainless steel pan to medium heat
Add ⅓ cup of water (from shiitake mushrooms) instead of oil. Add garlic and shallots and let caramelise adding the agave syrup.
Add a pinch of chili flakes and stir for another 2 mins. Add shiitake mushrooms and (if needed) ¼ cup of shiitake water to avoid the pan from burning. Increase the stove temp. to maximum heat.
Add tofu stripes and start scrambling the tofu with a fork or wooden spoon. Keep stirring and add more shiitake-water as needed to avoid burning.
Add the Pad Thai Sauce to the tofu-mix, stir for another 2 mins.
Add drained rice noodles and zoodles. Let cook for 2-3 mins.
Taste the Pad Thai and add extra soy sauce if neccessary. Turn the stove to medium-low heat and add garlic chives, bell pepper, and the bean sprouts. Cook while stirring for 1 min, then turn fire off and keep stirring until all flavours are incorporated.
Style on a plate or on a serving platter and toss peanuts, some extra bean sprouts and a fresh squeeze of lime on top. Enjoy with family and/or friends.