John Myers
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Vegetarian Pad Thai Noodle Dish
The perfect vegetarian pad thai noodle dish recipe with a picture and simple step-by-step instructions.
for the dressing:
- 1 Pc. Lime
- 1 tbsp Tahini or peanut butter crunchy
- 1 Pc. Clove of garlic
- 2 cm Ginger or 1 teaspoon ground ginger
- 3 tbsp Soy sauce, tamari
- 2 tbsp Rice vinegar or apple cider vinegar
- 3 tbsp Honey
- 1 tsp Gardens of Siam Spice, optional
for the salad:
- 1 Pc. Elongated zucchini
- 2 Pc. Carrots
- 0,5 bunch Coriander or parsley
- Small piece of white or red cabbage
- 1 Pc. Cucumber optional
- 1 Pc. Paprika optional
- 225 g Rice noodles
- 1 tbsp Black sesame
- First mix the ingredients for the dressing. To do this, squeeze the lime, peel the garlic and ginger and grate finely.
- Put the rice noodles in a bowl and pour boiling water over them. Let soak for about 10 minutes. Then let it drain. Cut the zucchini, carrot and cucumber in a spiral shape. Cut the bell pepper and cabbage into fine strips. Pluck the herbs and chop finely. Mix the vegetables with the pasta and herbs in a bowl.
- Pour the dressing on top and serve sprinkled with sesame seeds. When I use sesame paste in the dressing, I sprinkle sesame seeds over it, with peanut butter I like to top with chopped peanuts.
- You can also add diced tofu or seared meat. The salad can be prepared well in advance. But if you use cucumber, I would eat it right away, otherwise it will become too watery.
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