Rebuilt vegan · Pad Thai (ผัดไทย), im Wok gebratene Reisbandnudeln
Vegan Pad Thai with tamarind, fried tofu and tender egg pieces
Rice ribbon noodles are only soaked and then finished cooking in the wok with a sauce made of tamarind, palm sugar and fermented soy seasoning. Added to this are golden-brown fried tofu, sweet pickled radish, separately cooked egg pieces made from silken tofu, sprouts, Chinese chives and roasted peanuts. It is fried in two batches. All quantities are an original culinary derivation, not researched or tested.
- ⏱ 50 min total
- 🔪 38 min active
- 📊 mittel
- 🍽 2 people
Ingredients
Scaled from the base amount for 2 people.
For noodles and wok
For the tamarind seasoning sauce
For the egg-like pieces
For serving
Contains: soja, gluten, erdnuesse. Please check the labels on the packaging yourself.
Method
Soak rice noodles until pliable
Place the rice ribbon noodles in a large bowl and cover completely with the lukewarm water. Soak for about 30 minutes, longer for very thick noodles according to package instructions. The noodles should be pliable, but still have a firm, white core inside. Then drain thoroughly and divide into two equal portions. Do not boil.
- ⏱ 30 min
- 🔥 niedrige Hitze
- 🍳 Large bowl
- 🍳 Sieve
Done when: Noodles can be wrapped around a finger without breaking; when bitten through, a firm, white core is visible.
Press tofu and portion wok ingredients
Place the firm tofu between paper towels, weigh down with a board and press for about 10 minutes. Then cut into 1,5 cm cubes. Cut shallots into thin strips, finely chop the pickled radish. Wash sprouts and drain very well. Cut chives into 4 cm long pieces. Roughly chop peanuts, cut lime into wedges. Halve tofu, shallots, radish, sprouts and chives each and set aside for two batches.
- ⏱ 15 min
- 🔥 niedrige Hitze
- 🍳 Cutting board
- 🍳 Knife
- 🍳 Paper towel
Done when: Tofu surface feels dry; everything is in two piles next to the stove.
Dissolve tamarind seasoning sauce
Heat tamarind paste, palm sugar, soy sauce, miso, the finely crumbled nori and the sauce water in a small pot over low heat. Stir until sugar and miso are completely dissolved. Do not reduce. Taste the sauce: it should taste strongly sweet-and-sour and salty, significantly more intense than the finished dish, and not smell of algae. Balance with a little soy sauce or tamarind if necessary. Divide into two equal portions.
- ⏱ 5 min
- 🔥 niedrige Hitze
- 🍳 Small pot
- 🍳 Spoon
Done when: No sugar crunches on the bottom of the pot anymore; the sauce is smooth and slightly syrupy.
Stir silken tofu mixture until smooth
Blend silken tofu, chickpea flour, cornstarch, kala namak and the water for the mixture with an immersion blender or a whisk until completely smooth. The mixture should be thick, roughly like pancake batter. Do not taste raw.
- ⏱ 3 min
- 🔥 niedrige Hitze
- 🍳 Immersion blender or whisk
- 🍳 Mixing beaker
Done when: No lumps left; the mixture runs slowly off the spoon.
Cook egg-like pieces separately
Heat the oil for the mixture in a non-stick pan over medium heat. Add the mixture and spread it thin, about 5 mm. Cook undisturbed for about 3 minutes until the edge is firm and the underside light golden. Break into coarse pieces using the spatula, flip and cook for another 2 minutes. Transfer to a plate and halve.
- ⏱ 6 min
- 🔥 mittele Hitze
- 🍳 Non-stick pan
- 🍳 Spatula
Done when: Pieces are soft inside, but no longer liquid, and smell slightly nutty; the underside is spotted light golden yellow.
Fry first batch in the wok
Heat the wok strongly until it smokes slightly. Add 15 ml wok oil and fry half of the tofu cubes for about 3 minutes, turning only occasionally. Add half of the shallots and radish and stir for 1 minute. Add one portion of noodles and one portion of sauce. Lift and toss with two spatulas for about 2–3 minutes. If the pan becomes dry but the noodles are still too firm, add a splash of topping-up water around the edge, never all at once. Briefly push the noodles to the edge, place half of the egg pieces in the center, toast for 20 seconds and fold in. Add half of the sprouts and chives and toss vigorously over high heat for about 1 minute. Transfer to a preheated plate.
- ⏱ 8 min
- 🔥 hoche Hitze
- 🍳 Wok or large pan
- 🍳 Two spatulas
Done when: Tofu is golden brown in places; noodles are glossy, translucent, and soft with a slight bite; no sauce remains at the bottom of the wok; sprouts are hot but still crunchy, chives just wilted.
Fry second batch
Briefly wipe out the wok with a paper towel and heat strongly again. Fry with the remaining wok oil and the remaining halves just like in the first batch.
- ⏱ 8 min
- 🔥 hoche Hitze
- 🍳 Wok or large pan
- 🍳 Two spatulas
Done when: Just like in the first batch: glossy noodles with a bite, without any puddle of sauce.
Arrange with peanuts, lime and chili
Sprinkle both portions with the chopped peanuts. Serve with lime wedges and chili flakes alongside. Adjust acidity and heat at the table. Eat immediately, as rice noodles continue to absorb liquid and stick together upon standing.
- ⏱ 2 min
- 🔥 niedrige Hitze
- 🍳 Plates
Done when: Peanuts are on top and still crunchy.
From the kitchen
Tipps
Calibrate sauce beforehand
Tamarind concentrates vary greatly. Season the sauce in the pot so that on its own it is almost too strong. Distributed over the noodles, it will then seem just right.
Have everything ready to hand
One round takes only about 8 minutes. Therefore, all components must be portioned next to the stove beforehand.
Do not let noodles sit
Do not let drained, soaked noodles sit for longer than 15 minutes, otherwise they stick together. If necessary, loosen with a few drops of oil.
What can go wrong
And what helps then
Noodles turn mushy
Only soak, do not boil, and add water in the wok only a sip at a time.
Noodles stay hard
Soak longer or add another small sip of water and continue tossing briefly.
Tofu sticks and falls apart
Press tofu, properly preheat the wok, and only turn the cubes once they release on their own.
Dish tastes of seaweed or miso
Do not increase nori and miso. Compensate for missing salt with soy sauce.
Wok cools down, noodles steam
Always fry only one portion at a time and reheat the wok between rounds.
Variations
Variants
einfacher
Without egg substitute
Omit the silken tofu flatbread and increase the amount of tofu to 220 g. The dish is less juicy, but significantly faster.
sojafrei
Note
A soy-free version would need chickpea tofu, coconut aminos, and a soy-free chickpea miso. In terms of taste, it would be much further from the original and is not elaborated here.
Afterwards
Storing and reheating
Storing
Best eaten immediately. Store leftovers without peanuts airtight and chilled for at most 1 day. The noodles will become firmer, the sprouts soft.
Reheating
Heat through in a hot pan with 1–2 EL water while tossing, until everything is steaming hot. Add fresh peanuts and lime.
veganizo.de/rezept/rec_jcd3yf3d – developed and checked by veganizo.