Plant Based, Vegetarian #PadThai. This recipe is a keeper yea. Let’s go.

Broth - simmer carrot, red onions, lemongrass and galangal. Drain, pour broth in pot, add a piece of palm sugar, season with salt and continue to simmer.

Other ingredients: blanched kuey teow/noodles, carrot stripes, diced tofu, mushroom, crushed peanuts, sliced chillies and lime.

Fry basil leaves in oil.

Pour coconut milk, soy sauce, add mushroom and tofu in broth. Assemble kuey teow, chilies, crushed peanuts, carrot, chilies and fried basil leaves. #CookWithNavaK

Plant Based, Vegetarian #PadThai.
This recipe is a keeper yea. Let’s go.

Broth - simmer carrot, red onions, lemongrass and galangal.
Drain, pour broth in pot,
add a small piece of palm sugar,
season with salt.
Continue to simmer over very low heat.

Other ingredients:
blanched kuey teow/noodles
carrot stripes
diced tofu
mushroom
crushed peanuts
sliced chillies and
lime.

Fry basil leaves in oil.

Pour coconut milk (as needed)
soy sauce (as needed)
add mushroom and
tofu in broth.

Assemble kuey teow,
chilies,
crushed peanuts,
carrot,
chilies and
fried basil leaves.
Pour broth, over and serve. #
#PhadThai
#VegetarianPhadThai
#ThaiFood
#navascooking
#NavaKrishnan