iCBD Vegan Pad Kee Mao Thai Noodles
Today we want to share with you iCBD infused Pad Kee Mao Thai Noodles recipe. Quick and easy lunch or dinner fix, and yet another way to get your greens in😉🍜🍃
For recipe see below:
300g [2½ cups] bread flour
80g + 3 tablespoons [1/3 cup + 3 tablespoons] water
a dash of salt
blanched veggies, ¼ cup [25g]
mushrooms, diced, 4 oz [120g] firm tofu pressed and mashed,
2 tablespoons diced shallots,
1 tablespoon chopped ginger & garlic,
oil for cooking,
Vegan ‘oyster’ sauce to taste
1ml iChillXL, 1/cup [236ml] vegetable broth or stock,
2 tablespoons soy sauce,
1½ tablespoons vegan ‘oyster’ sauce
1 tablespoon chili oil with sediment or toasted sesame oil,
½ tablespoon dark soy sauce, a few dashes of white pepper
Mix the flour and salt in a large mixing bowl until well combined.
Then, add in the water (start with 80g or ⅓ cup) and knead it into a dough (by hand or use a mixer). Cover and let it rest for at least 30 minutes.
When ready, divide the dough into 4 pieces or smaller portions for ease of handling. Roll each dough into a thin sheet and cut to your desired width (check out my blog to roll by hand or pasta machine).
Toppings: Sauté tofu until golden brown then add in the rest of the ingredients, cook until fragrant and season accordingly.
Blanch veggies of choice in hot water. Set aside. Cook noodles for about 3 minutes, rinse in cold water, and back into the hot water. Drain and toss the noodles with sauce and toppings. Serve warm.
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