Padthai
Padthai is one of my favorite meals, so I can tell you that I’ve worked on this recipe several times to make it THE best padthai recipe ever. I'm sure you’ll love it as much as I do!
It’s also a perfect recipe to cook the last veggies in your fridge and avoid food waste!
Prep : 15 min
Cooking : 20 min
Servings: 4
Ingredients
Stir-fry
1 block (454g) extra-firm tofu, crumbled into medium sized pieces
1 Tbsp (15 ml) maple syrup
2 Tbsp (30 ml) soy sauce
¼ cup (60 ml) nutritional yeast
2 Tbsp + 2 Tbsp (60 ml) olive oil
227g mushrooms, cut into thick slices
2 peppers, cut into large pieces
1 red onion, cut into large pieces
225g rice noodles
1 green onion, sliced
¼ cup (60 ml) peanuts, chopped
Sauce
6 Tbsp (90 ml) of sweet chili sauce
4 Tbsp (60 ml) of soy sauce
4 Tbsp (60 ml) of rice vinegar
2 Tbsp (30 ml) of sesame oil
2 Tbsp (30 ml) of maple syrup
Preparation
In a medium bowl, put the crumbled tofu. Add the maple syrup, soy sauce and nutritional yeast and mix. Reserve.
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 2 Tbsp of oil until it begins to look grilled and crispy (about 10 minutes). Return it regularly with a spatula. Transfer the tofu to the large pan once the vegetables are cooked.
Meanwhile, in a medium saucepan, boil water and cook rice noodles according to the package directions.
In the large skillet, add all the ingredients of the sauce to the stir-fry and mix. Then, add half the green onions, half the peanuts and the cooked rice noodles. Mix carefully.
Serve with the remaining green onion and peanuts on top.
