Dinner · Thai · 20 min
Pad Thai-Style Seitan and Rice Noodle Stir-Fry with Tamarind-Chili Glaze
- Calories
- 817
- Protein
- 35g
- Carbs
- 105g
- Fat
- 23g
Ingredients
- 172.1 g seitan
- 90 g rice noodle
- 5.04 tbsp tamarind paste
- 0.5 tsp red chili flakes
- 1 tbsp soy sauce
- 1 tbsp maple syrup
- 2 tbsp water
- 50 g carrots
- 30 g scallions
- 2 clove garlic
- 1.2714 tbsp avocado oil
- 1 tbsp chia seeds
Method
- 01Soak the dry rice noodles in warm water for 20 minutes until pliable but firm (al dente), then drain thoroughly and set aside.
- 02In a small bowl, whisk together the tamarind paste, chili flakes, soy sauce, maple syrup, and 2 tablespoons of warm water until a smooth, glossy glaze forms.
- 03Heat avocado oil in a wok or large heavy skillet over high heat until shimmering. Add the seitan chunks and cook for 4-5 minutes, turning occasionally, until deeply golden brown and crisp on the edges.
- 04Add the minced garlic, julienned carrots, and the white and light green parts of the sliced scallions to the wok. Stir-fry rapidly for 2 minutes until aromatic and tender-crisp.
- 05Add the drained rice noodles and tamarind glaze to the wok. Toss vigorously with tongs for 2-3 minutes over medium-high heat until the noodles absorb the glaze, turn translucent, and hot.
- 06Remove from heat and transfer to a serving dish. Garnish with the reserved green scallion tops and chia seeds before serving hot.
Cook it with the whole plan around it
Citigrove builds the week around your macros, keeps the grocery list in step, and tracks what you actually ate.
