Vegan Pad Thai Stir-Fry
Ingredients
Pad thai sauce
- 60 g tamarind pulp
- 1/2 cup boiling water
- 3 Tbsp palm sugar (or brown sugar)
- 1 Tbsp Thai black soy sauce
- 1-2 tbsp vegan fish sauce (or mushroom “oyster” sauce)
Pad thai
- 250 g rice noodles
- 200 g firm tofu
- 1 tbsp cornstarch
- 4 garlic cloves
- 3 tbsp nutritional yeast (optional)
- 2 shallots
- 3 scallions (or garlic chives, if you can find them)
- 1 handful mung bean sprouts
- 4 tbsp roasted peanuts
- 1-2 limes
Preparation
To make the sauce, dissolve the tamarind pulp in boiling water, then strain and combine with the remaining sauce ingredients.
Tear tofu into chunks, dust with cornstarch and fry with a bit of oil and salt until crispy. Set aside.
Soak rice noodles in hot water for about 10 minutes until 80% softened. Strain and set aside.
Fry shallots and scallion whites until slightly caramelized, then add garlic and nutritional yeast and cook for another 1-2 minutes.
Add the noodles and sauce to the pan, toss to combine, then add in the tofu, scallion greens (or garlic chives) and mung bean sprouts.
Serve with crushed peanuts and fresh lime juice. Enjoy!
