Rice noodles, tofu, vegetables, peanuts, and an incredible, simple sauce. It’s an easy and delicious meal suggestion.
Ingredients
- Shimeji mushrooms – 150 g
- Napa cabbage – 0.25
- Rice noodles – 200 g
- Carrot – 1
- Olive oil – 3 tablespoons
- Unsalted peanuts – 4 tablespoons
- Red chili pepper – 1
- Lime juice – 20 ml
- Soy sauce – 2 tablespoons
- Sriracha sauce – 1 teaspoon
- Salt – 0.5 teaspoon
- Maple syrup – 1 tablespoon
- Smoked tofu – 200 g
- Garlic cloves – 2
- Green bell pepper – 1
Preparation
- Cook the Noodles: Cook the rice noodles in salted water according to the instructions on the package. Drain and rinse with cold water.
- Fry the Tofu: Press the tofu firmly to remove excess water and cut it into cubes. Fry until golden brown and transfer to a bowl.
- Sauté the Shimeji Mushrooms: Sauté the shimeji mushrooms for about 5 minutes in a pan with olive oil, stirring constantly.
- Add Carrot, Bell Pepper, and Garlic: Add the carrot and bell pepper cut into strips, garlic pressed through a press, and finely chopped Napa cabbage to the mushrooms. Sauté for 3 minutes.
- Add the Remaining Ingredients: Add the soy sauce mixed with maple syrup and sriracha sauce, and the cooked noodles. Sauté for another 3 minutes.Add the fried tofu, finely chopped chili pepper, peanuts, and mix well.
- Serve Pad Thai: Season with salt and lime juice, then transfer to bowls.
