Fruits

#weforveganRecipes 💁🏻‍♀️

Thumbnail | Link



#weforveganRecipes 💁🏻‍♀️
.
😌Here is a quick fix for those who crave for Thai food 🇹🇭 and fancy a drink like us during the lockdown! Only 20mins and simple ingredients for a perfect summer dish, let’s get started! 就算lockdown都不能阻止我哋想食泰國嘢同飲返杯嘅心!快啲試吓我哋呢個簡易版泰式金邊粉,只需簡單食材,20分鐘就攪掂!
.
👉🏻Swipe to see our cooking time-lapse! 碌去下一張睇吓我哋點煮啦!
.
1️⃣ Boil the pad thai noodles for a few mins, drain and add some oil to prevent the noodles from sticking. Prepare bean sprouts, leeks, and dried bean curd. 金邊粉煮好隔水後,加少許油攪拌以免麵條黐埋。芽菜、韭菜、豆乾洗乾淨切好備用。
2️⃣ Now prepare the sauce. We used the tamarind paste that we bought from Thailand. Mix 3 tbsp of tamarind paste, 2-3 tbsp of soy sauce, 2 tbsp of brown sugar, and 2 tsp of sriracha together. 調配醬汁 – 今次用咗之前喺泰國買嘅羅望子醬!將3湯匙羅望子醬、2-3湯匙豉油、2湯匙黃糖同2茶匙是拉差辣醬攪拌好。
3️⃣ Heat the olive oil in a large cooking pan, stir fry the dried bean curd till golden. Add the noodles and the sauce, stir well until the noodles are evenly coated. Turn off the heat then stir in the leeks and bean sprouts. 橄欖油落鑊加熱後,加入豆乾炒至金黃,再加入金邊粉及醬汁,炒至乾身後熄火再加入韭菜及芽菜炒勻。
4️⃣ Top it with Thai chili flakes, dried shallots and crushed peanuts according to your preference. Here goes your vegan Pad Thai! 根據個人口味配上泰式辣椒粉、乾蔥同花生碎。
.
To top it off, we paired it with a glass of chilled @lepetitberet_hk Rosé Gris, a vegan friendly and non-alcoholic wine! We love the aromas of berries and grapefruits and a refreshing fruity finish with beautiful notes of citrus fruits. We also appreciate how we don’t have to worry about the common animal derived fining agents in a lot of conventional winemaking process. 再配上一杯無酒精嘅玫瑰餐酒,雖然係0%酒精,但一路飲一路都感覺自己飲緊酒🤣!每一啖都有清新嘅水果香味,好啱夏天飲用,純素成份仲唔使再擔心會有一般釀酒過程使用嘅動物成份,飲得放心!