PAD THAI: VEGAN RECIPE
I first had pad thai at a fantastic Thai restaurant in Nairobi called Soi restaurant at Riverside Dusit D2 Hotel. Pad Thai has since then been one of my favorite things to eat and luckily it is rather easy to veganise. This version is quick and easy to make. I got the recipe from fitness enthusiast, fellow vegetarian and friend Gabriella Waugh. For wellness, fitness motivation and witty comebacks i’d recommend you to check out her instagram page.
This is more or less the same recipe as the normal fresh pad thai without the egg and meat.
- Red onions
- Spring onions
- Soy sauce
- Lime juice
- Chilli flakes
Bring a saucepan of water to the boil and add salt. Cook the spaghetti for about 10 minutes until it’s just tender. Drain the noodles and plunge into cold water, then drain again. Set aside in a bowl.
Fry up tofu in soy sauce, add in the chilli flakes and lime juice and add in the noodles. Fry beansprouts and red onion in soy sauce and lime juice and add to the noodles and tofu.
Garnish with chopped peanuts, chopped spring onions, coriander and lime juice and serve.
Keep you posted till next time