Vegetarian Pad Thai ベジタリアンパッタイ~フライパンひとつでできる時短満腹レシピ~

December 30, 2017

{Recipe in English Below}

 

今年行ったレッスン(春を彩るウェルネス弁当づくり)で人気だった、ベジタリアンパッタイのレシピ。

 

 

ピーナッツバターとハチミツの自然な甘み、ライムとレモン汁の爽やかな酸味、にんにくと唐辛子のパンチの効いた辛味、そして彩り豊かな野菜の自然な味わいで、色々な味覚を一度にたのしめるお気に入りのレシピです。

 

厚揚げの代わりにエビや鶏肉などの動物性タンパク質を取り入れてもOKですが、植物性のものだけでも充分お腹が満たされます◎

 

これ一皿でも、満足度が高い一品なので、忙しい日の一品料理にぴったり!

 

フライパン1つでできるから、洗い物が楽なのも嬉しいところ。

 

色合いも華やかなので、パーティーシーンにもおすすめです♬

 

ベジタリアンパッタイ

(調理時間:25分 下準備15分 調理10分)

 

 

【材料】(2人分)

はるさめ 200g (ビーフン、米麺などで代用しても◎)

厚揚げ 1枚<1cm角>

もやし 半袋

カラフルピーマンまたはパプリカ(赤・黄)各1個

 

 

[A] 醤油 大さじ2

[A]レモン汁 大さじ2

[A]ピーナッツペースト 大さじ2

[A]はちみつ 大さじ2

 

青ネギ 4~5本 <みじん切り>

にんにく 1かけ<みじん切り>

唐辛子 1本<1mmの輪切り>

ライム 1/4

パクチー 1束<手で葉を分けておく>

ごま油 大さじ2

 

 

【作り方】

[下準備] 15分

①上記の野菜を全て切る

②はるさめを水につけ、もどしておく

③[A]を混ぜ合わせソースをつくる

 

[調理] 10分

①フライパンにごま油を大さじ1熱し、にんにくと唐辛子を入れ中火で少し炒め、香りがしてきたら厚揚げを加え両面焼く                    

②もやしと輪切りにしたパプリカを加え、さっと炒めてから、春雨を入れる

③①のソースを加え、汁気がなくなるまで炒める

④火を消し、青ネギ・パクチー・ごま油大さじ1を加えてさっと混ぜ合わせる。仕上げにライムをかけて完成!

 

I am so thrilled to share this recipe with you!

 

I love it for its simplicity; I can make it just with one frying pan (making dishwashing life much easier) and it is so satisfying that you don't feel like you need to make a side dish, either.

 

Ironically, I also adore its complexity; of how flavorful (pungency of the spices and garlic, freshness of lemon and lime, and sweetness of honey and peanut butter, on top of the natural deliciousness of the colorful veggies!) and colorful it is. 

 

What's more is that it's the kind of dish that you can prepare for versatile situations. For instance, it is great for a night you're feeling a bit tired but still want to indulge in heart-warming, stomach-filling home cooked meal, but also is a perfect option for a potluck to satisfy a large number of people. 

 

If you're not on a restricted diet, you could most definitely add some animal protein such as shrimp or chicken, instead of tofu. 

 

I added some jackfruits and it gave a nice extra mmm! :)

 

 

 

Vegetarian Pad Thai

(Cooking Time Approximately 25 mins in total)

 

 

 

[Ingredients]

 

Main ingredients

 -200g of Glass Noodles (or rice noodles/vermicelli )

-1 pack of deep-fried Tofu diced in bite-size (If deep-fried tofu isn't available, firm tofu would be a good substitute)

-150g of Bean sprouts

-1 each of Yellow and Red peppers cut into fingers

 

Sauce

-[A] 2 tablespoons of Soy Sauce

-[A] 2 tablespoons of Lemon juice 

-[A] 2 tablespoons of peanut butter (preferably with crunches)

-[A] 2 tablespoons of honey

 

Toppings

-4~5 stalks of green onions, chopped

-1 clove of garlic, chopped

-1 red pepper, cut in 1mm round-sliced

-1/4 of lime

-1 bundle of cilantro, snipped 

-2 tablespoons of sesame oil 

 

 

 

[Preparation] 15 mins

 

1. Soak glass noodles in water

2. Mix all the ingredients indicated as [A] to make the sauce

 

[Cooking] 10 mins

 

1. Heat the pan on low-medium heat with 1 tablespoon of sesame oil with chopped garlic and round-sliced red pepper.  When you can smell the aroma of garlic, add tofu and fry both sizes. 

2. When the surfaces of tofu turn golden brown, add bean sprouts and peppers. Stir-fry for a while, then add the well-drained glass noodles.

3. Add the sauce you made in step 2 of Preparation, and stir-fry until excess liquid evaporates.

4. Turn off the heat, then add chopped green onions, cilantro, and 1 tablespoon of sesame oil and mix. Top it off with freshly squeezed lime juice and the deliciousness is ready!

 

   Cook with love, and eat with joy! 

 

 

Shine Your Light 

 

Maison Coco

 

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