Pad Thai

Ingredients for 2 servings:

• 3 tbsp oil, neutral, high heat
• 3 m.-large carrot(s)
• 1 onion(s)
• 2 beefsteak tomatoes
• 100g tofu
• 3 cloves garlic
• 75 ml water
• 200 g rice noodles (rice ribbon noodles)
• 2 tbsp soy sauce, light
• 1 tsp soy sauce, dark
• 2 tsp brown sugar
• 1 tbsp peanuts, unsalted
• 2 handfuls of mung bean sprouts
• 3 spring onions
• 1 tbsp chili flakes
• ½ lime(s), juice

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

vegan

Cut the tofu into 1 cm cubes and fry in 1 tablespoon of oil until lightly browned. Then remove from the wok and set aside. Prepare the rice noodles according to the package instructions (either pre-cook or just soak). Roughly chop the peanuts and roast them in a pan without oil. Meanwhile, peel and dice the carrots, peel the onion and slice lengthwise, wash and cut the tomatoes into eighths, and peel and press the garlic. Wash and drain the sprouts well. Trim and chop the spring onion into 2 cm pieces. Heat the remaining 2 tablespoons of oil in the wok and stir-fry the carrots, onion, and tomatoes over high heat for about 2 minutes. Then reduce the heat and add the tofu and garlic. Fry for another 2 minutes. Add the prepared noodles and water to the wok and mix well with the vegetables. Fry for another 2 minutes. Turn off the heat. Now add the soy sauce, sugar, peanuts, mung bean sprouts, and spring onions and let them warm briefly. Season with chili flakes and lime juice.