Classic Vegan Pad Thai
Ingredients
- 7-8 ounces rice noodles
- 2 tablespoons avocado oil or vegetable oil
- 4 garlic cloves, minced
- 1/2 container baked tofu or firm tofu
- 4 green onions, cut into 2-inch strips
- 1 cup bean sprouts
- 1/4 cup dry-roasted peanuts, chopped
Sauce
- 4 tablespoons soy sauce
- 4 tablespoons cane sugar
- 1 tablespoon lime juice
- 1 tablespoon rice vinegar
- 1 tablespoon Sriracha
- 2 tablespoons tamarind paste (store-bought or homemade)
Preparation
If making homemade tamarind paste, remove the shells from 6 tamarind pods, place them in a bowl with 1 cup of hot water, let sit for 5 minutes, then mash with a large fork until it becomes a lumpy sauce and mix until smoother, ensuring to remove seeds and lumps.
In a medium bowl, spoon out 2 tablespoons of tamarind paste into the bowl (make sure to avoid seeds and lumps if homemade or use store-bought), then add cane sugar, lime juice, rice vinegar, soy sauce, Sriracha, and minced garlic, whisk together until smooth and set aside.
Cooking
Soak the rice noodles in hot water until soft, according to package instructions.
Heat the oil in a large skillet or wok over medium-high heat.
Add the tofu and green onions and stir-fry until heated through and slightly browned.
Add the drained noodles and the prepared sauce, toss to combine, and cook until the noodles are tender and everything is well coated.
Stir in the bean sprouts and chopped peanuts and cook for another minute until warmed through.
Serve immediately.