Pad Cha Talay

Pad Cha Talay is a vibrant vegan Thai seafood dish that captures the essence of the ocean with its rich, spicy flavors and fresh herbs. This dish offers a satisfying and aromatic experience, perfect for those seeking a plant-based alternative to traditional seafood.

Ingredients

• King oyster mushrooms - 200 grams, sliced
• Tofu - 150 grams, cubed
• Green bell pepper - 1 medium, sliced
• Red bell pepper - 1 medium, sliced
• Zucchini - 1 medium, sliced
• Baby corn - 100 grams, halved
• Garlic - 3 cloves, minced
• Thai basil - 1 cup, loosely packed
• Coriander - 1/2 cup, chopped
• Chili paste (Nam Prik Pao) - 2 tablespoons
• Soy sauce - 2 tablespoons
• Lime juice - 1 tablespoon
• Vegetable oil - 2 tablespoons
• Salt - to taste
• Black pepper - to taste

Steps

1. Heat vegetable oil in a large skillet or wok over medium-high heat.
2. Add minced garlic and sauté until fragrant, about 30 seconds.
3. Add the cubed tofu and stir-fry until golden brown, about 5 minutes.
4. Incorporate the sliced king oyster mushrooms, bell peppers, zucchini, and baby corn. Stir-fry for 5-7 minutes until the vegetables are tender-crisp.
5. Stir in the chili paste, soy sauce, and lime juice. Mix well to coat all ingredients evenly.
6. Add the Thai basil and coriander, cooking for an additional 2 minutes until the herbs are wilted.
7. Season with salt and black pepper to taste, then remove from heat.
8. Serve hot with steamed jasmine rice or quinoa.

Nutrition

• Calories: 350
• Protein: 15 g
• Carbs: 32 g
• Fiber: 6 g
• Sugar: 5 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 20 g
• Saturated Fat: 3 g
• Unsaturated Fat: 17 g
• Water: 0.5 L

Health Benefits

• Rich in plant-based protein from tofu and mushrooms.
• High in vitamins and minerals from a variety of colorful vegetables.

Tags