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Vegan Pad Thai with Spoodles

Course Main Course
Cuisine Asian, Thai
Keyword asian, pad thai, thai food, vegan
Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings 2 servings
Author Velvet & Vinegar

Ingredients

  • 50 g peanuts organic
  • 2 sweet potatoes organic
  • 1 tbsp sesame oil organic
  • 100 g mung sprouts organic
  • 1 scallion organic
  • a bunch of cilantro organic

Sauce for Pad Thai

  • 2 tsp tamarin paste
  • 2 tbsp soy sauce
  • 1 red chili organic
  • 1 tbsp lime juice organic
  • 2 garlic cloves organic

Instructions

  •  Heat a frying pan, add peanuts, roast them until they start to turn brown. Pour in a mortar with pestel and start grinding. There should be still intact peanuts as well as grind ones. Put aside.
  •  Peel garlic cloves and press them through a garlic press. Rinse off chili and thinly slice it. Mix all the sauce ingredients together
  •  Peel sweet potatoes and spiralize them.
  •  Heat oil in a pan, add spoodles and sear them for 1 to 2 minutes. Add sauce and mix well.
  •  Rinse of mung sprouts, add them to the pan next to the sweet potato noodles and sear them for one minute without mixing with the sweet potato.
  •  Serve spoodles on a plate, arrange sprouts aside and garnish with peanuts, cilantro and scallion rings.