Vegan Pad Thai with a Peanut Sauce
Ingredients
- 3 tbsp of toasted sesame seeds oil
- 3 garlic cloves, minced
- a small piece of ginger, finely grated
- 1/4 cup of soy or tamari sauce
- 2tbsp 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 + 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
- an handful of fresh coriander – roughly chopped
- a sprinkle of sesame seeds
- for the peanut sauce:
- 1/2 tbsp of siracha or hit 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 15 minutes.In the meantime make the peanut sauce
Combine all the ingredients in a small saucepan and slowly bring it boil. Reduce the heat and let it simmer for 2-3 minutes until the sauce thicken. Remove from the heat and set on the side
Heat a large frying pan or a wok over medium-high heat and stir fry the ginger and garlic for 2-3 minutes. Add in the drained noodles and cook for another 2 minutes until they have soften
Add the soy sauce, coconut sugar, vinegar and paprika and keep stirring. Add the tofu in and mix well to combine all the ingredients. Cook for another 2-3 minutes
