This is the name of the dish we have chosen for you; Vegan Pad Thai with green asparagus
The Thai cuisine is like a giant playground for experimental vegan cooks. Although many classic dishes seem to be vegan at first glance, shrimp paste and especially omnipresent fish sauce are found in most recipes. Veganizing Pad Thai is simple: you simply leave off the egg or omelette, which would end up on or around it. In addition, in our recipe, we have increased the vegetable content with a bunch of green asparagus.
Pad Thai with green asparagus
- preparation time
- cooking time
ingredients for 4 persons
- 1 pack of rice noodle sticks
- 1 bunch of spring onion
- 1 bunch of green asparagus
- 3 toes of garlic
- Sesame oil for the wok
- Soy sauce, salt, chilli powder or fresh chillies, fresh coriander
- 1 pack / 2 hands full of bean sprouts (or bean sprouts)
- Put the rice noodles in a saucepan with boiling water and let it steep (do not cook, otherwise they will disintegrate!). Meanwhile, wash the asparagus, cut off the lower ends and cut the asparagus spears into 3-4cm pieces. Wash the spring onion and cut into 1-2cm pieces. Peel off the garlic and squeeze with the flat side of the knife. Let the wok with the sesame oil get hot and fry the garlic cloves, spring onion and asparagus for about 4-5 minutes until the asparagus is soft, but still crunchy. Season with some salt and, depending on the desired degree of severity, with chilli powder or fresh chillies.
- Strain the noodles and quench them with cold water, add to the vegetables in the wok and fry briefly. Season with a strong dash of soy sauce and remove from heat. First fold in the washed sprouts and the fresh, finely chopped coriander. When serving, sprinkle with crushed peanuts.