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Vegan Pad Thai Noodle Stir-Fry

Name: Vegan Pad Thai Noodle Stir-Fry
Cuisine: Thai
Ingredients: 7-8 ounces rice noodles; 2 tablespoons avocado oil or vegetable oil; 4 garlic cloves; 1/2 container baked tofu or firm tofu; 4 green onions; 1 cup bean sprouts; 1/4 cup dry-roasted peanuts; 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 homemade equivalent

Quick & EasyStir-fryVeganVegetarianAppetizers & SnacksComfort FoodPastaSauces and CondimentsEasy but impressiveCheap and healthyHealthyHealthy breakfastLunchDairy-freeGluten-freeThaiKosherHalalTofu

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Vegan Community

169 recipes

Ingredients

7-8 ounces rice noodles
2 tablespoons avocado oil or vegetable oil
4 garlic cloves
1/2 container baked tofu or firm tofu
4 green onions
1 cup bean sprouts
1/4 cup dry-roasted peanuts

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 homemade equivalent

Preparation

If making homemade tamarind paste, soak tamarind pods in hot water, mash, and strain to extract paste
Mince the garlic cloves
Cut the green onions into 2-inch strips
Chop the dry-roasted peanuts
Soak rice noodles in hot water until soft, then drain
Prepare the sauce by mixing soy sauce, cane sugar, lime juice, rice vinegar, Sriracha, and tamarind paste in a bowl
Heat oil in a large pan or wok over medium-high heat
Add minced garlic and stir-fry for 30 seconds until fragrant
Add tofu and stir-fry until heated through
Add drained noodles and sauce, tossing to combine evenly
Stir in green onions and bean sprouts, cooking for 2-3 minutes
Serve garnished with chopped peanuts