Vegan Pad Thai
Ingredients
- 7-8 ounces rice noodles
- 2 tablespoons avocado oil or vegetable oil
- 4 garlic cloves, minced
- 1/2 container baked tofu or firm tofu
- 4 green onions, cut into 2-inch strips
- 1 cup bean sprouts
- 1/4 cup dry-roasted peanuts, chopped
Sauce
- 4 tablespoons soy sauce
- 4 tablespoons cane sugar
- 1 tablespoon lime juice
- 1 tablespoon rice vinegar
- 1 tablespoon Sriracha
- 2 tablespoons pure tamarind paste OR 4 tablespoons homemade tamarind paste (made from 6 sweet tamarind pods and 1 cup hot water)
Preparation
Prepare homemade tamarind paste if using: soak 6 sweet tamarind pods in 1 cup hot water, then strain to make paste
Soak rice noodles in warm water until soft, about 10-15 minutes, then drain
In a bowl, mix all sauce ingredients together until well combined
Heat oil in a large wok or skillet over medium-high heat
Add minced garlic and stir-fry for 30 seconds until fragrant
Add tofu and green onions, stir-fry for 2-3 minutes until tofu is heated through
Add drained noodles and sauce, toss to combine and cook for 2-3 minutes
Stir in bean sprouts and cook for another minute until vegetables are tender
Serve topped with chopped peanuts
