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這道全植泰式炒河粉結合了我愛的鹹香與蔬果的甜味，夠味但嚐起來爽口，即使是大熱天，也能打開你的胃口。而且製作它也很快速，20 分鐘內就能完成!
全植泰式炒河粉
Easy Vegan Pad Thai
我想做這道泰式炒河粉已經想很久了，但因為我的冰箱裡總有測試食譜留下的食物，而且我習慣的澱粉來源似乎也總是米飯、蕎麥、地瓜。
但是最近我真的非常非常~非常想吃這泰式炒河粉，所以不管冰箱裡還有多少麵包和地瓜，我衝去買了一包河粉，因此就有了眼前的這盤全植泰式炒河粉啦!
我深深記的小時候在一家小餐館吃到的炒河粉，那鹹香深韻的滋味就是我對河粉的記憶，所以這次我想要來料理重現那我想念的滋味。
製作出的成果讓我頗滿意，我很喜歡河粉那有似義大利麵的彈牙口感，甜鹹適中、帶著一點亞洲料理的深韻滋味。我沒有把它做很辣，因為我沒那麼愛吃辣，但如果你喜歡一點辣勁，那麼可以加一些像是拉差醬的辣醬，或將辣椒增加。
這道泰式炒河粉也是道製作相當快速的料理，全部完成約 20 分鐘，從一開始泡河粉、切蔬果，到拌炒盛盤。
你也可以將它做為備餐!
這道泰式炒河粉也可以作為備餐，將炒好的河粉放入便當盒，再搭配其它你喜歡的蔬果、餅乾點心等。我其實也大多都是先製作好，要吃前再微波加熱。
但若是要作為備餐的話，想提醒一下，建議可以稍微不要煮那麼軟透，然後在微波前，表面灑點水，再微波加熱完全。
另一件事是將熟花生或腰果與河粉先分開，在加熱好河粉後，再灑於表面，這樣它們較容易保有酥脆的口感。這是件小事，但是我在意嘛。: )
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全植泰式炒河粉 Vegan Pad Thai
Salty, sweet, and umami, this Vegan Pad Thai is light yet very savory that it could open up your appetite even on a hot day. And it can be made in less than 20 minutes! 這道全植泰式炒河粉結合了我愛的鹹香與蔬果的甜味，夠味但嚐起來爽口，即使是大熱天，也能打開你的胃口。而且製作它也很快速，20 分鐘內就能完成!
份量: 2 people
食材
- 100 g (3.5 oz) rice noodles 河粉
- 1 tbsp toasted sesame oil 白芝麻油
- ½ thumb-size ginger 薑, minced
- 2 garlic cloves 蒜瓣, minced
- 200 g (half a 14 oz pack) firm tofu 板豆腐, , cubed
- ½ red bell pepper 紅甜椒, thinly sliced
- 100 g carrot 胡蘿蔔, julienned
- 240 ml mung bean sprouts 豆芽菜
- 1 small chili 辣椒, chopped
- 4 tbsp roasted peanuts 熟花生, or roasted cashews, roughly chopped
- 1 small lime 萊姆, chopped into wedges
Sauce
- 1 tbsp
liquid aminos 無麩質氨基酸醬油 , or soy sauce - 1 tsp soy sauce 醬油
- 1 tbsp coconut palm sugar 椰糖, or brown sugar 紅糖
- 2 tsp rice vinegar 米醋
- 1 tsp
tamarind sauce 羅望子醬 - 2 tsp toasted sesame oil 白芝麻油
作法
- Half the rice noodles first if you like. Then place them in a big bowl. Add warm water (~60-70°C) to cover the noodles and set it aside.
- In a small bowl, mix all sauce ingredients together.
- Add 1 tablespoon of sesame oil to a deep frying pan over medium heat. Once the pan is hot, add the minced ginger and garlic. Stir fry for about 30 seconds.
- Add the cubed tofu. Cook the first side of the tofu 2-3 minutes, then use a rubber spatula or turner to gently stir fry the other sides.
- Add the sliced bell pepper and carrots. Stir fry for another 2-3 minutes until the vegetables start to soften.
- Darin out the water from the rice noodles and add them into the pan along with the mung bean sprouts. Stir fry to let the sprout and noodles spread out evenly.
- Add the pre-mixed sauce in and stir to let all noodles absorb the sauce.
- Add the chopped chili and stir fry until the noodles are soft.
- Transfer the noodles into a bowl or plates. Sprinkle some chopped roasted peanuts or cashews on top. Serve with lime wedges and some coriander if you like.
Video
