Pad Thai

3 persons
20 min preparation time

Ingredients:
175g BUMI seitan ASIAN
250g rice noodles
30g peanuts
1 broccoli
1 red pepper
2 spring onions
3 garlic cloves
1 red onion
thumb length ginger
1 lime
4 tablespoons tamari/soya sauce
optional: 2 teaspoons maple syrup

Toppings (choice):
coriander, fresh red pepper, bean sprouts, peanuts, spring onion

Supplies:
Neutral oil to stir fry
Large frying pan / wok
Small and medium bowl
Sieve

Preparation method

1. Cook the rice noodles
Cook the noodles according to the instructions on the package. Drain into the sieve and rinse with cold water. Drain and set aside.

 2. Make the Pad Thai sauce
Mix the soy sauce, the juice of the lime and the maple syrup in a small bowl and set aside.

3. Cut the and wash the vegetables. Peel the ginger, peel the onion and garlic and remove the seeds from the peppers.
Cut the red peppers into thin strips. Finely chop the ginger, garlic and spring onion. Cut the broccoli (incl. stem) into small pieces. Keep everything separate.

4. Stir fry!
Timing and heat are important for a good Pad Thai. Make sure the frying pan/wok is on high heat and not too full (if necessary, do it in two rounds). Stir regularly.

Add 1 tablespoon of oil to the hot pan, then add the ginger, garlic, red onion and fry for 30 seconds. Then add the seitan and fry for 2 minutes. Add the broccoli and paprika and fry 2 minutes more. Add the Pad Thai sauce and noodles and fry 3 minutes. Keep stirring regularly. Finally add a snuff of black pepper, stir well and remove from the heat.

5. Serve with the toppings
Divide the Pad Thai over the bowls and serve with the toppings of your choice and some lime wedges.