Padthai is one of my favorite meals and I hope it will become yours too :)
It's a refreshing recipe that I find as good in summer as in winter.
Prep : 15 min
Cooking : 15 min
2 packages of mushrooms (2 x 227 g), cut into thick slices
2 red peppers, cut into large pieces
1 large red onion, cut into large pieces
2 packets of firm tofu (2 x 350 g), rinsed and cut into small cubes
225g of rice noodles
1 green onion, cut, & peanuts, chopped (to decorate)
4 Tbsp (60 ml) of sweet pepper sauce
2 Tbsp (30 ml) of soy sauce
2 Tbsp (30 ml) of rice vinegar
1 Tbsp (15 ml) of sesame oil
1 Tbsp (15 ml) of maple syrup
In large skillet, stir the peppers in 2 Tbsp of oil about 2 minutes. Add the onions and cook for about 2 minutes. Add the mushrooms and cook until vegetables are al dente.
Meanwhile, in a medium skillet, cook tofu in 3 Tbsp of oil until it begins to turn yellow and crispy (about 10 minutes). Return it regularly with a spatula. Transfer the tofu to the large pan once the vegetables have finished cooking.
Mix all the ingredients of the sauce and add to the stir-fry. Mix.
Meanwhile, in a medium saucepan, boil water and cook rice noodles according to the package directions.
Serve the stir-fry on rice noodles.