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Veggie Pad Thai

Last week I spent a couple of days in Lisbon and as I normally do I couldn't miss out on stocking up on my favourite authentic Asian products at the supermarket around Martin Moniz area.

A couple of things are essential at making a good asian dish. First is the quality of the Asian products you use, the more authentic the better, try to find the nearest Asian shop instead of hitting the supermarket if you can. Second and most important, don't overcook your veggies!!! Nobody, I said nobody likes mushy food besides babies haha

You can replace the veggies with the ones you have at home if you wish, you can use tofu or not. Don't be stuck with the ingredients, just make your own version of it! The sauce is what's gonna make it super yummy, so let's get to the recipe!


For the sauce:

1/4 cup toasted sesame oil

3 tblsp fish sauce (you can skip this if you're veg or vegan)

1/2 cup good quality soy sauce

1 tblsp grated ginger

1tblsp honey (or molasses if you're vegan)

1tblsp peanut butter

Mix all the ingredients well and set it aside.

1 white onion

2 garlic cloves

1/2 zuchinni

1/2 red pepper

1 carrot

2 big kale leafs

200g rice noodles (the thick flat ones that look like fettuccini)

Coriander, lime wedge and chopped roasted peanuts to serve.


Set the noodles to soften in a big pan with warm water for about 20 min. Do not cook or boil them its just to let them soak! In the meantime chop your veggies in thin slices and set them aside. On a frying pan our half of the sesame oil, start with the chopped onions and cook until transparent then add garlic and other veggies and cook very lightly for a few minutes (not more than 5 remember you want your veggies crispy!) If you're going to add tofu fry your marinated tofu separately and add it at the end.

When your veggies are ready add the noodles (without the water) and pour the sauce mixing it well and turn the stove off. Chop some coriander and roasted peanuts to top it off, use the rest of the sesame oil for extra flavour at the end. Serve it with a lime wedge for the extra tangy taste! This recipe serves about 3-4 people.

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