Vegan Pad Thai Stir-Fry
Ingredients
- 400g rice noodles
- 3 cloves garlic, minced
- 3 shallots, chopped
- 3 tablespoons preserved radish
- 1/4 cup roasted peanuts
- 1 cup bean sprouts
- 50g garlic chives
- 200g tempeh
Sauce mixture
- 30g palm or coconut sugar
- 2 tablespoons tamarind paste
- 2 tablespoons soy sauce
Preparation
Cook rice noodles according to package instructions or soak until soft.
In a small bowl, mix together the palm or coconut sugar, tamarind paste, and soy sauce to make the sauce mixture.
Heat oil in a wok and fry the tempeh until browned, then remove and set aside.
In the same wok, heat 2 tablespoons of oil and sauté the minced garlic until fragrant.
Add the chopped shallots and preserved radish, and fry for 2 minutes.
Add the rice noodles and the sauce mixture, and stir until the noodles absorb the liquid.
Add the bean sprouts, garlic chives, fried tempeh, and roasted peanuts; stir to combine everything.
Serve hot, garnished with additional bean sprouts, garlic chives, roasted peanuts, and chili flakes.
