Vegan pad thai

Monday, 20 February 2017

This week will be hectic. I've got long days at uni Monday till Friday. We're also starting a new course which I've heard will be intense. Journalism and society. It's going to be interesting though!

To make the week a bit easier, I've prepared some food for the week. One of the things I've made and have in my fridge ready to just be heated up, is this vegan pad thai.

//  Den här veckan kan nog bli hektisk. Jag har långa dagar på universitet måndag till fredag. Vi ska även påbörja en ny kurs som jag hört ska vara tuff. Journalistik och samhälle. Det ska dock bli otroligt intressant! 

För att göra veckan lite lättare har jag förberett lite mat för veckan. En sak jag gjord som nu finns i kylen redo att bara värmas upp, är vegansk pad thai. 



What I love about pad thai is that it's so versatile! You can have loads different combinations of veggies and add things like tofu, tempeh or Oumph. I made this one with veggies only. Broccoli, red bell pepper and carrots. I added peanuts for some crunch and I also had to top it with my latest obsession – coriander!

//  Vad jag älskar med pad thai är att det går att variera så mycket! Man kan ha massa olika kombinationer av grönsaker och lägga till saker som tofu, tempeh eller Oumph. Jag gjorde en med bara grönsaker. Broccoli, röd paprika och morötter. Jag lade till jordnötter för lite textur och så var jag tvungen att toppa det med mitt senaste "obsession" – koriander! 


Ingredients (about 2 portions)
- 2 blocks of rice noodles
- 1 fresh broccoli head
- 1 red bell pepper
- 2-3 carrots
- Some peanuts
- Fresh coriander
- 2-3 Tbsp tamari sauce
- 1 tsp ginger
- 1 tsp chili flakes
- Half a lime

Vegan pad thai

1. Cook the noodles according to the instructions.

2. Chop the broccoli head into florets and slice the red bell pepper. Fry on an medium to high heat in a wok pan together with a little bit of coconut oil.

3. Make thin ribbons of the carrots with a peeler. Add to the pan as well.

4. In a small bowl, mix the tamari sauce, grated fresh ginger (or ginger powder), chili flakes and juice from half a lime. Pour over the vegetables and stir around.

5. Chop up some of the peanuts roughly and add to the wok pan together with the noodles. Stir around well.

6. Serve the pad thai on a plate. Finely chop up the rest of the peanuts to top with together with some fresh coriander. Pad thai – Sorted!

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