200°C · 30 minAllergens
Gluten
Ei
SulfietVeggie Khao Pad Thai
Inspired by the famous Thai street food dish 'Pad Thai', today I’m making my own vegetarian version with rice: Veggie 'Khao Pad Thai'. Packed with crunchy vegetables, sautéed oyster mushrooms, spicy peanut balls, steamed rice, and fresh Thai basil and coriander. You’ll finish the dish at home with a lightly spicy chili tamarind sauce.
Veggie Khao Pad Thai
Kidney beans, peanuts, oyster mushrooms, broccoli, spring onion, carrot, cucumber, radish, bean sprouts, fresh Thai basil and coriander, garlic, white onion, lime juice, basmati rice, brown rice, red chili, tamarind, palm sugar, rice vinegar, gluten-free soy sauce, mirin (Japanese cooking wine made from fermented glutinous rice), Thai chili sauce, pasteurised free-range egg, Chinese 5 spices (star anise, fennel seeds, Szechuan pepper, cinnamon, clove), cumin seeds, ginger, sambal brandal, oatmeal, fried onions (contains wheat), sunflower oil, pepper, salt.
Allergens: ei, gluten, pinda, sulfiet.
Microwave
1 and 2 persons: remove peanut balls (3 pp) from the tray and heat the rice covered for 2 min (1 p). Place the balls on top and heat for another 1-2 min. For 3 persons and more: heat the rice covered for 4-6 min and the balls for 4-5 min covered. Serve with the sauce (for the rice and the balls). Tip: you can also stir-fry the rice in a hot wok with sunflower oil and some of the sauce.
Oven — 200°C, 30 minMarleen's choice
1 and 2 persons: remove peanut balls (3 pp) from the tray and heat the rice covered for 10 min (1 p). Place the balls on top and heat for another 10 min. For 3 persons and more: heat the rice covered for 20-30 min and the balls for 20 min covered. Serve with the sauce (for the rice and the balls).