Pad Thai with larch bolete and broccoli
Vegan Pad Thai with sprouting broccoli and larch bolete mushrooms. A marinade of Kikkoman Ponzu Lemon and Kikkoman Seasoning for Sushi Rice gives the dish a rich, well-balanced flavour with umami, bright acidity and gentle heat.
Ingredients
For the noodles:
For the marinade:
To serve:
- Noodles: approx. 220 g
- Vegetables and marinade: approx. 80 g
- Peanuts: approx. 20 g
- Spring onions: approx. 10 g
- Coriander: approx. 5 g
Preparation
Step 1
Soak the noodles in plenty of warm water for about 30 minutes, then drain well.
Step 2
For the marinade, mix the Kikkoman Ponzu Lemon, Kikkoman Seasoning for Sushi Rice, sugar, lime juice, tamarind paste and chilli flakes.
Step 3
Heat the vegetable oil in a large frying pan or wok. Sauté the broccoli and mushrooms for 1–2 minutes. Add the garlic and stir to combine. Add the noodles and mung bean sprouts and stir-fry for a further 2–3 minutes. Add the marinade and mix well.
Step 4
Divide between plates, top with the spring onions, coriander and peanuts, and garnish with the lime wedges.
Tip
For a classic non-vegan Pad Thai, add fish sauce to the marinade and stir some beaten egg through the noodles.
Recipe-ID: F1164
Recipe as PDF
Download PDF
Discover more
