Vegan Pad Thai with Peanut Sauce
Ingredients
Pad thai
- About 200g of rice noodles
- 3 tbsp of toasted sesame oil
- 3 garlic cloves, minced
- A small piece of ginger, finely grated
- 1/4 cup of soy or tamari sauce
- 2 tbsp of brown rice vinegar
- 2 tbsp of coconut sugar
- 1/2 tbsp of paprika
- About 1/2 cup of cubed extra firm tofu
- 3 spring onions, chopped, plus extra for sprinkling
- 1 cup of bean sprouts
- 1/4 cup of unsalted peanuts, lightly roasted and roughly chopped
- 1/2 lime, cut into slices
- A handful of fresh coriander, roughly chopped
- A sprinkle of sesame seeds
Peanut sauce
- 1/2 tbsp of sriracha or hot sauce
- 1 cup of canned coconut milk
- 2 tbsp of soy sauce or tamari sauce
- 1/2 cup of runny and unsweetened peanut butter
- 1 tbsp of coconut sugar
Preparation
Cover the rice noodles with boiling water and let them sit for 10 minutes (times may vary).
In the meantime, make the peanut sauce by combining all the peanut sauce ingredients in a small saucepan, slowly bring to a boil, reduce heat, and simmer for 2-3 minutes until thickened. Remove from heat and set aside.
Heat a large frying pan or 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 all ingredients. 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 too dry. Cook for another 3 minutes.
Remove from heat and serve with chopped spring onions, coriander, lime slices, sesame seeds, and drizzle the peanut sauce on top.
