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Pad Thai with Lentils, Plantain, and Cashews

Name: Pad Thai with Lentils, Plantain, and Cashews
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 3 portions
Cuisine: thai
Ingredients: 150 g Yellow lentils; 80 g Walnuts; 2 piece Bananas; 3 tbsp Soy sauce; 2 tbsp Tamarind sauce; 1 tbsp Honey; 3 tbsp Peanut oil; 3 clove Garlic; 2 tsp Ginger; 1 piece Red chili; 1 piece Lime; 250 ml Water

An Asian twist on Pad Thai using lentils as the protein base, plantain for texture, and nuts for crunch. Homemade tamarind-soy sauce.

45 min3 servings520 kcalDifficulty: Hard

Ingredients

150 g Yellow lentils
80 g Walnuts
2 piece Bananas
3 tbsp Soy sauce
2 tbsp Tamarind sauce
1 tbsp Honey
3 tbsp Peanut oil
3 clove Garlic
2 tsp Ginger
1 piece Red chili
1 piece Lime
250 ml Water

Instructions

Step 1
Cook yellow lentils in water for 15-18 minutes until tender. Drain and set aside.
Step 2
Prepare sauce: mix soy sauce, tamarind, and honey. Set aside.
Step 3
Mince garlic and ginger. Slice chili into thin strips. Cut bananas into thin batons.
Step 4
Heat peanut oil in a wok (or skillet). Sauté garlic, ginger, and chili for 1 minute.
Step 5
Add sliced bananas and stir-fry over high heat for 3-4 minutes.
Step 6
Add cooked lentils to the wok. Pour in prepared sauce. Toss vigorously for 2 minutes.
Step 7
Crush walnuts and add at the last moment. Add fresh lime juice.
Step 8
Plate and garnish with extra peanuts and fresh chili slices.

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