Vegan Pad Thai with Cashews
An easy and delicious vegan version of the delicious Pad Thai, made with soya chunks, cashews and a bunch of simple ingredients, all seasoned with a tasty plant based sauce.
Servings: 2 -3 people
Calories: 672kcal
Ingredients
- 125 g Tofu firm or extra firm
- 200 g Flat Rice Noodles
- 100 g Bean Sprouts
- 50 g Mangetout
- 30 g Soya Chucks
- 30 g Cashews
- 1 small Onion
- 2 Garlic Cloves
- 2 tablespoon Vegetable Oil
- 250 ml Water or Vegetable Broth + more to cook noodles
- 1 tablespoon Soy Sauce
- 1 teaspoon Vegetable Stock Powder omit if using vegetable broth
- 1 Lime
- Fresh Coriander Springs
- Salt to taste
...for the sauce...*
- 2 tablespoon Mushroom Sauce Vegan Oyster Sauce
- 1.5 tablespoon Tamarind Sauce
- 1 tablespoon Light Soy Sauce
- 1 tablespoon Vegan Fish Sauce
- ½ tablespoon Sweet Chilli Sauce
- ½ tablespoon Lime Juice
...for the vegan egg...
- 50 g Water
- 20 g Chickpea Flour
- 1 tablespoon Corn Starch
- ½ teaspoon Black Salt Kala Namak
- ½ teaspoon Vegetable Oil
- 1 pinch Turmeric
Instructions
- Place the soya chunks into a glass bowl, add the vegetable stock powder (omit if using vegetable broth), the soy sauce and hot water (or vegetable broth). Leave to soak for 15 to 20 minutes.
- In the meantime we can roughly crumble and toast the cashew nut on a hot skillet for 30 seconds/1 minute. Set aside.
- Press the tofu if needed for 15 minutes. Then cut into thick sticks.
- Make the sauce by combining all the ingredients into a glass.
- Prepare the vegan egg mixture by combining in a bowl dry ingredients first, then the vegetable oil and the water, a bit at a time until you end up with a runny batter.
- Add some vegetable oil in a pan (½ tbsp), heat it for a few seconds, then pour the "egg" batter. Break the batter with a spatula as if you're making scrambled eggs, and cook the batter until golden brown and fluffy. Set this aside as well.
- Drain and gently press the soy chunks in order to remore the extra water. Add to a hot pan with ½ a tablespoon of vegetable oil, and fry the soya chunks on medium/high heat for 3 to 5 minutes. Set aside in a bowl.
- In the same wok add the remaining vegetable oil, the onions (chopped), the garlic (grated or finely chopped) and the chili pepper (chopped). Give all a little stir, then add the tofu sticks and stir fry until the tofu turns golden and crispy.
- Add sautéed soya chunks, bean sprouts and mangetouts and cook for 5 minutes or for longer if you prefer.
- Cook the noodles in abundant boiling water according to the package instructions.
- Drain the noodles and add them to the veggie mixture along with the fried "egg".
- Pour over the sauce, mix well and cook together for another 5 minutes or so.
- Adjust the taste with some salt to taste.
- Finally sprinkle the toasted cashew nuts and serve immediately with coriander (cilantro) leaves and fresh lime wedges.
Notes
*for substitutes check post.
Nutrition
Calories: 672kcal | Carbohydrates: 93g | Protein: 22g | Fat: 26g | Saturated Fat: 14g | Potassium: 581mg | Fiber: 8g | Sugar: 27g | Vitamin A: 272IU | Vitamin C: 37mg | Calcium: 163mg | Iron: 6mg