Quick and Easy Pad Thai Noodles Guide

1. Rinse and sort the kidney beans. Soak the beans in a large pot of water for at least 8 hours, or overnight.

   

2. Drain and rinse the beans. Place them in a large pot and cover with water. Bring to a boil, then reduce the heat to a simmer and cook for 1 hour, or until the beans are tender.

3. Preheat the oven to 375°F (190°C) 🔥.

4. Heat the olive oil in a large skillet over medium heat. Add the onion 🧅, bell pepper, and garlic 🧄, and cook for 5 minutes, or until the vegetables are tender.

5. Add the oregano, basil, salt 🧂, and black pepper, and stir to combine.

6. Add the tomato sauce 🍅 and cooked beans to the skillet and stir to combine.

7. Spread the bean mixture in an even layer on a baking sheet. Sprinkle the vegan cheese 🧀 shreds and vegan parmesan cheese on top.

8. Bake for 10-15 minutes 🕒, or until the cheese is melted and bubbly.

9. Serve hot ♨ and enjoy!

1) Soak noodles

1. Soak rice noodles in room-temp water for 25–35 minutes until flexible.
2. Drain well. Keep ready.
3. Tip: Do not boil noodles first. They finish in the wok.

2) Make the sauce

1. In a bowl, mix tamarind, fish sauce, and sugar.
2. Stir until sugar dissolves.
3. Add a little water if the sauce feels thick.
4. Taste and adjust. Add sugar for sweeter. Add tamarind for more sour.

3) Cook pad thai noodles (fast wok method)

1. Heat a wok or large pan on high heat. Add oil.
2. Add garlic (and shallots). Stir 10–15 seconds.
3. Add shrimp. Cook 60–90 seconds until almost done.
4. Push shrimp to the side. Add eggs. Scramble quickly.
5. Add drained noodles and sauce. Toss hard for 2–3 minutes.
6. Add a splash of water if noodles look dry.
7. Add bean sprouts and chives. Toss 20–30 seconds.
8. Turn off heat. Add half the peanuts.