House of Asia > Recipes > Vegan Pad Thai with Banana Blossom

Vegan Pad Thai with Banana Blossom

20 min.

4 servings

spicy

5 / 5. Number of votes: 2

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Another Pad Thai recipe doesn't have to be boring! Culinary Practice Once again, they've inspired and created a version perfect for vegans. This time, this Thai classic is made with banana blossom, and the addition of soy sauce and tamarind paste adds a unique flavor. All that's left is to wish you bon appétit!

Vegetables Thailand 15-30 minutes

Ingredients

140 gr bamboo shoots
200 gr rice noodles 5 mm
250 g banana blossom, quartered
150 g bean sprouts
1 tablespoon of oil
3 tablespoons of roasted peanuts
1 tablespoon of sesame seeds
3-4 tablespoons chopped coriander
3 tablespoons chopped chives

SOS:

2-3 tablespoons soy sauce
4 teaspoons of coconut sugar
1 teaspoon tamarind paste
1 teaspoon chili paste
1 shallot, chopped
2 cloves of garlic, chopped
6 tablespoons of lime juice

TIP: Instead of tamarind paste, you can add 2 teaspoons of grated ginger.

Instead of chili paste, you can add a small, chopped chili pepper

A method of preparing

Prepare the pasta according to the package instructions. Then cover with cold water.
Rinse the banana blossoms and cut them into quarters. Drain the bamboo shoots and rinse the sprouts. Place all the sauce ingredients in a food processor and blend.
Heat oil in a frying pan, add banana blossoms, and fry for 3 minutes. Add bamboo shoots and sprouts. After 2 minutes, add the drained pasta and sauce. Add the chives, stir well, and continue heating.
Serve the finished dish sprinkled with nuts, coriander and sesame seeds.