Vegan Pad Thai Stir-Fry
Ingredients
- 4 servings Pad Thai rice noodles (approximately 250g or 8oz, size 'L')
- 7oz firm tofu (pressed and cubed)
- 8oz mung bean sprouts (reserve some for serving)
- 3 shallots, finely chopped
- 3 cloves garlic, finely chopped
- 2 tablespoons preserved dried radish (optional)
- a pinch of chili flakes (optional)
- a handful of green onions, cut into 3-inch lengths
- a handful of crushed roasted peanuts
- oil for cooking
Pad thai sauce
- 3 tablespoons tamarind juice (made from 1 ping pong ball-sized tamarind pulp and 1/4 cup water)
- 3 tablespoons vegan fish sauce (recipe available separately)
- 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
- 1/4 cup vegetable broth
Preparation
Soak rice noodles in room temperature water until soft. Drain and set aside until ready to use.
Mix Pad Thai sauce ingredients until well combined and store in a jar until ready to use. You may warm up the broth to melt the sugar.
In a heated non-stick pan with 1 tablespoon oil, sauté shallots until translucent. Add preserved radish and continue to cook for another 1-2 minutes over medium heat. Then, add garlic and sauté until fragrant.
Add tofu and noodles and use a pair of tongs to spread out the noodles. Cook for about a minute. Add Pad Thai sauce while stirring and tossing continuously, adding sauce slowly and taste testing as you go. Noodles will start to soften.
Add mung bean sprouts, peanuts, chili flakes and green onions. Toss noodles with the mixture until well combined.
Serve warm with lime juice, more peanuts, fresh mung bean sprouts and chili flakes.
