Vegan Pad Thai Stir-Fry
Ingredients
- 250g Pad Thai rice sticks (size L)
- 200g firm tofu, pressed, cubed, and pan-fried
- 236g mung bean sprouts
- 3 shallots, finely chopped
- 3 garlic cloves, finely chopped
- 2 tablespoons preserved dried radish (optional)
- Pinch of chili flakes (optional)
- Handful of green onions, cut into 3-inch lengths
- Handful of crushed roasted peanuts
- Oil for cooking
Pad thai sauce
- 3 tablespoons tamarind juice (from tamarind pulp and water)
- 3 tablespoons vegan fish sauce
- 1-2 tablespoons coconut or palm sugar
- 1 tablespoon tamari or soy sauce (optional, omit if using store-bought vegan fish sauce)
- 1 teaspoon lime juice
- 1 teaspoon rice vinegar
- 60g vegetable broth
Preparation
Soak rice sticks in room temperature water until soft, then drain and set aside.
Mix Pad Thai sauce ingredients until well combined and store in a jar; warm the broth to melt the sugar if needed.
In a heated non-stick pan with 1 tablespoon oil, sauté shallots until translucent, add preserved radish and cook for 1-2 minutes, then add garlic and sauté until fragrant.
Add tofu, noodles, and use tongs to spread out the noodles; cook for about a minute, then add Pad Thai sauce slowly while stirring and tossing continuously, tasting as you go until noodles soften.
Add mung bean sprouts, peanuts, chili flakes, and green onions; toss until well combined.
Serve warm with lime juice, more peanuts, fresh mung bean sprouts, and chili flakes.
