Vegan Pad Thai with Banana Blossom
Banana blossom can be prepared in many ways. It can be fried, baked, or even eaten raw. It has a neutral flavor, so it needs a strong spice blend. Therefore, Pad Thai with soy sauce, tamarind paste, and chili will conquer the taste buds of every lover of oriental cuisine. This recipe was created in collaboration with Culinary Practice.
Number of servings
4
Sharpness level
MILD
Preparation time
20 min.
Difficulty level
AVERAGE
INGREDIENTS
- 250 gr banana blossom cut into quarters
- 140 gr bamboo shoots
- 200 gr rice noodles 5 mm
- 150 g bean sprouts
- 1 tablespoon of oil
- 3 tablespoons of roasted peanuts
- 1 tablespoon of sesame seeds
- 3-4 tablespoons chopped coriander
- 3 tablespoons chopped chives
SOS:
- 2-3 tablespoons soy sauce
- 4 tsp coconut sugar
- 1 teaspoon tamarind paste
- 1 teaspoon chili paste
- 1 shallot, chopped
- 2 cloves of garlic, chopped
- 6 tablespoons of lime juice
TIP: Instead of tamarind paste, you can add 2 teaspoons of grated ginger.
Instead of chili paste, you can add a small, chopped chili pepper
A METHOD OF PREPARING
- Prepare the pasta according to the package instructions. Then cover with cold water.
- Rinse the banana blossoms and cut them into quarters. Drain the bamboo shoots and rinse the sprouts. Place all the sauce ingredients in a food processor and blend.
- Heat oil in a frying pan, add banana blossoms, and fry for 3 minutes. Add bamboo shoots and sprouts. After 2 minutes, add the drained pasta and sauce. Add the chives, stir well, and continue heating.
- Serve the finished dish sprinkled with nuts, coriander and sesame seeds.
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