Marinated plant-based meatballs
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Pad Thai with Homemade Peanut Sauce
Thailand’s most famous street food dish is easy to make at home. I have been in Thailand for less than a day. This was as layover when we flew from Vietnam back to Europe after our long East Asia trip. But because we didn’t want to spend 8 hours at the airport, we decided to go to a large mall and
This recipe includes ingredient references. Cook mode shows only the step-linked ingredient layout.
Instructions
Recipe steps from Mealie.
1
Step 1
Squeeze one lime and keep the juice aside. Cut the other lime into wedges.
2
Step 2
Mix the peanut butter, tamarind paste and syrup.
3
Step 3
Slowly add the lime juice, soy sauce and four tablespoons of water to the peanut butter mix to create a slightly thicker sauce.
4
Step 4
Wash the broccoli and cut the florets from the stem. Cut the stem into small pieces of about 2 cm. Keep the florets and stem separate.
5
Step 5
Peel the ginger and garlic and mice or cut into thin strips. Cut the chili pepper into small pieces. If you like extra spice, use 2 chili peppers.
6
Step 6
Drain and cut the tofu into 1.5 cm cubes.
7
Step 7
Wash the spring onions and slice.
8
Step 8
Boil a liter of water in a kettle. Place the noodles in a pot and cover with the boiled water. Let it stand for 3 minutes (check the pack instructions of the noodles, some noodles need to be heated for longer). Drain the noodles and cool with cold water. Mix the noodles with a tablespoon of oil with your hands to make sure they don’t stick together too much.
9
Step 9
Heat oil in a large frying pan and once the pan is hot, add the tofu pieces. Fry the tofu over medium heat for 5-8 minutes. Turn them regularly so that each side browns.
10
Step 10
Add the garlic, ginger and chili pepper to the tofu and fry for a further 2 minutes.
11
Step 11
Add the chopped broccoli stem to the pan along with 4 tablespoons of water. Cover the pan immediately with a lid and let it steam for 2 minutes.
12
Step 12
Add the broccoli florets, spring onions and peanut sauce to the mix. Mix everything well. Cover the pan and cook for a further 2 minutes.
13
Step 13
Reduce the heat to low and slowly add the cooked noodles to the pan to mix with the stir-fry. Add a little extra water if needed to thin the sauce and make the noodles easier to mix.
14
Step 14
Prepare the garnishes by washing the mint and basil. Remove leaves from stalks and use the leaves as garnish.
15
Step 15
Serve the pad thai with the remaining lime wedges, and the other garnishes of your choice.
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