MY OMS twist on Pad Thai

main ingredients (4 persons):

  • 500g rice noodles (I used soba because I had them at home)
  • 1 pack firm tofu 
  • 1 red (big jim) chili, deseeded
  • 2 gloves of garlic 
  • 1 pack of precooked tiger prawns
  • 2 carrots (thinly sliced)
  • 1 zucchini (thinly sliced)
  • 1 piece of ginger finally grated (about thumb size)
  • fresh bean sprouts
  • 2-3 spring onions 

sauce:

  • 1 cup coconut water 
  • 1/2 cup soy milk (or any other plant milk (I used soy to keep the amount of nuts moderate)  
  • 2 tbsp fish sauce 
  • 2 tbsp tamari 
  • 1-2 tbsp (garlic) sriracha 
  • 1 tbsp rice vinegar 
  • 2 tbsp of unsweetened brown almond butter 

toppings:

  • shredded nuts if you like (cashews, almonds)
  • cilantro
  • spring onions
  • bean sprouts, sesame oil,
  • lime juice
  • toasted sesame seeds
  • fresh chili slices

method:

  1. cook noodles till 2-3 min before done
  2. prepare sauce at first !without almond butter! (to keep it liquid for deglazing and the oily parts outside as well) and set aside
  3. meanwhile stir fry tofu + chili + ginger + carrot and zucchini slices in a hot pan till browned and softened a little (for about 10 min)
  4. add garlic, cook for about 2-3 min
  5. deglaze with sauce
  6. add noodles and stir fry for another 2-3 min, reduce heat, add almond butter, sprouts, spring onions, mix well
  7. serve and top with prawns, cilantro, some splashes of sesame oil and lime juice, some more spring onions and sesame seeds, also toasted nuts if u like (I didn’t do so)

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