Cooking Live n. 3 Recipe is ready!! 

Picture 1. It’s just inspirational, from another rice noodle recipe, because husband was the one in charge of pictures today and…

Picture 2. That’s the best I got from all the pictures he got! As you can see, he has great qualities but photography is not one of them. 

for 2-3 people

  • 2 tbsp palm sugar(coconut sugar, mapple syrup or normal white sugar also work)
  • 2 tbsp tamarind sauce
  • 4-5 tbsp mushroom sauce( vegan fishless sauce or soy sauce are also an option)
  • Handful fresh coriander, chopped
  • Handful fresh chives, chopped
  • 2-3 onions, sliced
  • 130g tofu firm, cut in cubes
  • 2 handfulls fresh bean sprouts
  • ¼ cup crushed peanuts
  • 1 tbsp dried chillies(or according to taste)
  • 150g rice noodles

Vegan egg: 

  • 100g soft tofu
  • 2 tsp chickpea flour
  • Pinch of black salt
  • Pinch of curcuma powder


    1. Soak the rice noodles for about 2h;
    2. Vegan Egg: blend all the ingredients together until it becomes a smooth cream; 
    3. Pad Thai: Fry the cubes of tofu until golden and crispy, for about 2-3 minutes each side. Set aside; 
    4. Fry the onions with a drizzle of sesame or peanut oil for about 5 minutes; 
    5. Meanwhile mix the mushroom sauce, sugar and tamarind paste together to make a sauce; 
    6. Add the vegan egg mix to the fried onions and mix well until it reaches a scrambled egg texture; 
    7. Rinse  the noodles and add to the pan, mixing really well; 
    8. Add the tamarind sauce and mix for about 5 minutes until the noodles become translucent; 
    9. Add the tofu back to the pan, mixing well; 
    10. Serve warm with one quarter of lime, dried chilli, bean sprouts, crushed peanuts and lots of chopped herbs!

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