Hello My Dearest Foodies,
I made these delicious Pad Thai noodles for the weekend and I have to share the recipe with you because I am sure you would love to try them and also to celebrate VEGANUARY, initiated by wonderful lady @lolzwithlisa. To find out more about this CONTEST please follow this link: @lolzwithlisa/veganuary-end-of-week-1-catch-up-and-veganuarycontest-winner-announcement
This is a very easy dish to make and much healthier than from a restaurant. You know I always use only the best ingredients and there is no exception in this case either. Well, see for yourself and let me know what you think.
PAD THAI BUDDHA BOWL
Pad Thai Noodles with Caramelized Eggplant
Vegan – Gluten Free
Author: Lena's Vegan Living
INGREDIENTS FOR 4
• Pad Thai Noodles 8 oz 2 packages (follow the cooking instruction on the package)
• Red peppers sliced 2 to 3 (depends on the size)
• Rainbow carrots or regular 4 (shredded)
• Mint ½ cup diced
• Scallions 2 sliced to thin slices
• Basil microgreens 1 cup, (only leaves)
• Chinese eggplant 2 cut into wedges
• Low sodium tamari 2tbs
• Maple Syrup
• Garlic powder 1tsp
• Himalayan pink salt to taste
• Oil
• Crushed peanuts (optional)
FOR THE SAUCE
• Organic Light coconut milk 1 cup
• Organic Tamarind paste 3tbs
• Low sodium Tamari 1tbs
• Juice from one lemon
• Chili paste 2 tsp
• Garlic minced (3 cloves)
• Ginger minced ¼ cup
• Wakame flakes ¼ cup (substitute for fish sauce)
• Maple syrup ¼ cup
• Lemongrass 5-6, 1/2 inch thick slices
PROCESS
• Mix thoroughly everything in a pot, possibly with a whisk.
• Bring it to a boil and set aside.
For the best results it is better to prepare the sauce a day before for the flavours to blend nicely together. You may add water if needed. Take out the lemon grass before using.
Tamarind paste online: https://glorybee.com/tamarind-paste
PROCES
• Begin sautéing the wedges on few drops of oil.
• Add tamari, maple syrup and garlic and sauté on both sides for few minutes.
• In a large bowl, mix the cooked Pad Thai Nodes with the sauce.
• Add sheered carrots, scallions, diced mint and basil microgreens.
• Serve with caramelized eggplant and red peppers topped with peanuts.
Veganuary was founded by dedicated vegan couple from UK, Jane and Matthew in 2014 and it is running very successful ever since. To find our more about it please follow this link: https://veganuary.com/about/
BON APPETIT & THANK YOU FOR VISITING
https://lenanovak.wixsite.com/vegan-living
