PAD THAI WITH PEANUT & ORANGE SAUCE [VEGAN] - Taj Amsterdam - Sustainable jewelry

PAD THAI WITH PEANUT & ORANGE SAUCE [VEGAN]

PAD THAI WITH PEANUT & ORANGE SAUCE [VEGAN]

This Vietnamese dish will MAKE your day (or more days, since you’ll probably want to make it more often after you’ve tasted it). It’s easy, it’s quick and it’s soooo good! Bonus: you can choose between a high-carb meal and low-carb meal, just by picking a different kind of noodle for your pad thai.

Did you work out or are you just capital HUNGRY? Opt for whole wheat noodles, like whole wheat buckwheat noodles, brown rice noodles or black rice noodles. Do you prefer a little less carbs but do you still want to enjoy that lovely noodle-ish bite? In that case I suggest you go with kelp noodles: they’re very low-carb, but they contain lots of good nutrients, like iodine and they taste real rood.

Prep time: about 30 minutes
Serves: 2

THIS IS WHAT YOU’LL NEED FOR THE NOODLES:
½ package of noodles | ½ cup of raw cashews | ½ head purple cabbage | 2 carrots, grated | 250 grams (8 oz) mushrooms | ½ broccoli head | 2 spring onions | 2 handfuls fresh spinach | fresh cilantro | sesame seeds.

THIS IS WHAT YOU’LL NEED FOR THE PEANUT DRESSING:
120 ml (½ cup) peanut butter | 100 ml (1/3 cup) soy milk (or other plant based milk) | 2 tablespoons organic tamari | 1 tablespoon ginger, freshly minced | 1,5 tablespoon fresh lime juice | 3 tablespoons fresh orange juice.

THIS IS WHAT YOU’LL DO:

1. Combine the cashews with ½ cup of tamari sauce. Stir and set aside to let them soak.

2. Wash, chop and stir-fry the broccoli for about 5 minutes, or until almost cooked (and still a bit crunchy).

3. Thinly slice the purple cabbage and spring onion and chop the cilantro and spinach.

4. To make your dressing: get yourself a bowl, combine all dressing ingredients and stir well. Add a little tamari or peanut butter to taste. Is your dressing a bit too thick? Add some milk. Is it too thin? Add some more peanut butter.

5. Prepare your noodles as instructed on the packaging. If you’re using kelp noodles, you’ll only need to wash them and cut them into smaller pieces.

6. Clean your mushrooms and stir-fry them whole of half, without oil.

7. Meanwhile, lightly roast your cashews in another heated pan.

8. Combine your noodles and veggies. Top with spring onion, cilantro, sesame seeds and cashews.

9. Add as much peanut dressing as you like (and keep adding it while you eat!).

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Photo credits: Taj Amsterdam

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OTHER RECIPES:

This easy cheese free pesto is so good! And horay: it goes with almost anything. >


The perfect afternoon snack, treat or desert. This banana bread is easy, sweet, heavenly and very versatile. >

You should really try this Indian lentil stew, too. >  


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