Vegan Pad Thai with Peanut Sauce
Ingredients
Pad thai
- 200g of rice noodles
- 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
- 2 tbsp of brown rice vinegar
- 2 tbsp of coconut sugar
- 1/2 tbsp of paprika
- 1/2 cup of cubed extra firm tofu
- 3 spring onions – chopped
- 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 15 minutes.
In the meantime make the peanut sauce by combining all the ingredients in a small saucepan and slowly bring it to a boil.
Reduce the heat and let the sauce simmer for 2-3 minutes until it thickens, then remove from the heat and set aside.
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 softened.
Add the soy sauce, coconut sugar, vinegar and paprika and keep stirring.
Add the tofu and mix well to combine all the ingredients, then cook for another 2-3 minutes.
Add more soy sauce, chopped spring onions, chopped peanuts, bean sprouts and keep on stirring to prevent the ingredients sticking to the bottom of the pan.
Add a dash of water if it looks too dry and cook for another 3 minutes.
Remove it from the heat and serve it with chopped spring onions, coriander, lime slices, sesame seeds and drizzle the peanut sauce on top.
