dinner

Pad Thai-Style Seitan and Rice Noodle Stir-Fry with Tamarind-Chili Glaze

Name: Pad Thai-Style Seitan and Rice Noodle Stir-Fry with Tamarind-Chili Glaze
Ingredients: 80.2 g Traditional seitan, cut into bite-sized chunks; 56.8 g Traditional pho rice noodles (dry weight); 40g Tamarind paste; 15.6 g Avocado oil; 25g Spring onions, sliced; 50g Carrots, julienned; 12g Chia seeds, for garnish

Nutrition

723

kcal

Calories

Protein

Carbs

Fat

AI Insight

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Ingredients(7)

Traditional seitan, cut into bite-sized chunks80.2 g

Traditional pho rice noodles (dry weight)56.8 g

Tamarind paste40g

Avocado oil15.6 g

Spring onions, sliced25g

Carrots, julienned50g

Chia seeds, for garnish12g

Instructions

Soak the rice noodles in warm water for 20 minutes until pliable but firm (al dente). Drain and set aside.

In a small bowl, whisk the tamarind paste with a splash of water and a dash of chili to create a zesty, glossy glaze.

Heat 10g of avocado oil in a wok or heavy-bottomed skillet over high heat. Add the seitan chunks and sear until they are deeply golden and crisp at the edges.

Add the julienned carrots and white parts of the spring onions. Stir-fry for 2 minutes until the vegetables are vibrant and tender-crisp.

Toss in the drained noodles and the tamarind glaze. Use tongs to vigorously fold the ingredients together, ensuring the noodles are evenly coated and sizzling in the pan.

Once the noodles have absorbed the sauce and become glossy and translucent, remove from heat.

Plate in a shallow bowl, garnishing with the remaining fresh spring onion tops and a generous sprinkling of chia seeds for a nutty, satisfying crunch.