Vegan Pad Thai with Peanut Sauce
Ingredients
Pad thai
- About 200g rice noodles
- 3 tablespoons toasted sesame oil
- 3 minced garlic cloves
- A small piece of finely grated ginger
- 1/4 cup soy sauce or Tamari
- 2 tablespoons brown rice vinegar
- 2 tablespoons coconut sugar
- 1/2 tablespoon paprika
- About 1/2 cup cubed extra firm tofu
- 3 chopped spring onions
- 1 cup bean sprouts
- 1/4 cup lightly roasted and roughly chopped unsalted peanuts
- 1/2 lime, cut into slices
- A handful of roughly chopped fresh coriander
- A sprinkle of sesame seeds
Peanut sauce
- 1/2 tablespoon sriracha or hot sauce
- 1 cup canned coconut milk
- 2 tablespoons soy sauce or Tamari
- 1/2 cup runny and unsweetened peanut butter
- 1 tablespoon coconut sugar
Preparation
Cover the rice noodles with boiling water and let them sit for 15 minutes.
In the meantime, make the peanut sauce by combining all ingredients in a small saucepan, slowly bringing it to a boil, reducing the heat, simmering for 2-3 minutes until it thickens, and then removing from heat and setting aside.
Heat a large frying pan or a wok over medium-high heat and stir fry the ginger and garlic for 2-3 minutes.
Add the drained noodles and cook for another 2 minutes until they soften.
Add the soy sauce, coconut sugar, vinegar, and paprika, and keep stirring.
Add the tofu and mix well to combine.
Cook for another 2-3 minutes.
Add more soy sauce, chopped spring onions, chopped peanuts, bean sprouts, and keep stirring to prevent sticking.
Add a dash of water if it looks too dry.
Cook for another 3 minutes.
Remove from the heat and serve with chopped spring onions, coriander, lime slices, sesame seeds, and drizzle with the peanut sauce.
Notes
This recipe serves 2-3 people.
