You already know so much but I love the cuisine of the world! This makes me travel and I love to taste all these new flavors. You usually go to India or Mexico with me. Today we go to Asia. The recipe for the pad Thai can be very different from one person to another. For example, you can find a version with any type of meat. Here, it is a 100% plant based version and it’s so much better!
I really wanted to do a very simple and quick recipe to fit with our lifestyles. I hope you will enjoy ! Personally, I loved it. Peanut butter and soy sauce go very well together. This is the same sauce that I made for my spring rolls.
For 4 serves
Vegan / Sans gluten
Preparation time : 15 minutes / Cooking time : 20 minutes
14 oz. (400g) whole rice noodles
2 cups broccoli flowers
1 handful button mushroom
1 tbsp peanut butter
2 tbsp tamari sauce (soy sauce without gluten)
1 tbsp olive oil
Follow the instructions on the package to cook the noodles.
Grate the carrots (with the largest grater if possible) and slice the mushrooms. Chop the shallots.
In a wok, on hot heat, pour the tablespoon of olive oil. Add the chopped shallots and sauté for 2 minutes. Add grated carrots. Brown and add the broccoli and mushrooms. Cover and cook for about 10 minutes. Add a trickle of water if it ties.
Prepare the sauce by mixing the peanut butter and the tamari. Pour 4 tablespoons of water and mix.
Add to vegetables the cooked rice noodles and pour sauce. Mix with a cooking tong and serve! To serve I like to add cashew nuts or peanuts.