Pad Thai with larch bolete mushrooms and broccoli
Vegan Pad Thai with sprouting broccoli and wild larch bolete mushrooms. A marinade of Kikkoman Ponzu Lemon and Kikkoman Seasoning for Sushi Rice gives the dish a rich, well-balanced flavour with umami, bright acidity and gentle heat.
Ingredients
For the noodles:
For the marinade:
To serve:
- Noodles: approx. 220 g
- Vegetables and marinade: approx. 80 g
- Peanuts: approx. 20 g
- Spring onions: approx. 10 g
- Coriander: approx. 5 g
Preparation
Step 1
Soak the noodles in plenty of warm water for about 30 minutes, then drain well.
Step 2
For the marinade, mix the Kikkoman Ponzu Lemon, Kikkoman Seasoning for Sushi Rice, sugar, lime juice, tamarind paste and chilli flakes.
Step 3
Heat the vegetable oil in a large frying pan or wok. Sauté the broccoli and mushrooms for 1–2 minutes. Add the garlic and stir to combine. Add the noodles and mung bean sprouts and stir-fry for a further 2–3 minutes. Add the marinade and mix well.
Step 4
Divide between plates, top with the spring onions, coriander and peanuts, and garnish with the lime wedges.
Tip
For a classic non-vegan Pad Thai, add fish sauce to the marinade and stir some beaten egg through the noodles.
If you cannot get larch bolete, other edible wild mushrooms can be substituted.
Recipe-ID: F1164
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