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      • Pad Thai with Chili Crunch

      Duration: 30 Min
      Level: Easy

      Ingredients

      For how many people?
      2
      Pad Thai
      200g
      Rice noodles
      1 pack
      planted.steak bites
      1 tbsp
      Neutral oil
      2
      Garlic cloves
      1
      small red onion
      1
      small carrot
      1
      red bell peppers
      1 handful
      bean sprouts
      2
      Spring onions
      Sauce
      3 TBSP.
      Tamarind Soy Sauce
      1.5–2 tbsp
      vegan oyster sauce
      1.5–2 tbsp
      brown sugar
      1–2 teaspoons
      Chili Crunch (Thai Kitchen)
      1/2–1 tbsp
      Lime juice
      Refine
      2-3 TABLESPOONS
      Peanuts or cashews
      lime wedges
      Chili Crunch

      Products in this recipe

      planted.steak Bites
      Classic

      Preparation

      1. Cook the rice noodles according to the package instructions until they are tender but still al dente, rinse them under cold water, and set them aside.
      2. Combine the tamarind soy sauce, vegan oyster sauce, brown sugar, chili crunch, and lime juice in a bowl until the sugar has dissolved.
      3. Heat the oil in a large skillet or wok, add the garlic and onion, and sauté them briefly.
      4. Add the planted.steak bites and cook them for 2–3 minutes, until they are golden brown.
      5. Add the green onions, carrot, bell pepper, and bean sprouts, and sauté everything briefly.
      6. Add the pasta to the pan, pour in the sauce, and mix everything well; let it simmer for 2–3 minutes until the pasta has absorbed the sauce.
      7. Serve the pad Thai with chopped peanuts or cashews, lime wedges, and optional extra chili crunch.

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