Vegan Pad Thai Noodle Stir Fry
Ingredients
- 300g Pad Thai rice noodles
- Carrots
- Shallots
- Fried silky tofu
- Spring onion or garlic sprout
- Oil
- Optional: Thai bird-eye chili
- 1 teaspoon coconut sugar
- 2 tablespoons Hoi-sin sauce
- 1 tablespoon vegan oyster sauce
- 2 tablespoons tamarind sauce
- 1 tablespoon soy sauce
- 3 tablespoons hot water or vegetable broth
- Mung bean sprouts
- Crumbled peanuts for topping
- Lime slices
Preparation
Soak 300g of Pad Thai rice noodles in lukewarm water for 20 minutes.
Cut carrots, shallots, and fried silky tofu into strips; cut spring onion or garlic sprout into 3cm pieces.
Heat oil in a wok over medium heat. Add shallot strips and sauté for 30 seconds. Add carrot strips and sauté for another 30 seconds until slightly tender. Add tofu strips and optional Thai bird-eye chili, then sauté together.
Add 1 teaspoon coconut sugar, 2 tablespoons Hoi-sin sauce, 1 tablespoon vegan oyster sauce, 2 tablespoons tamarind sauce, and 1 tablespoon soy sauce. Mix the sauces and add drained noodles, then mix to coat.
Add 3 tablespoons hot water or vegetable broth and mix until noodles are cooked. Add more liquid if needed. Then add mung bean sprouts and sauté for 15 seconds, followed by spring onion or garlic sprout.
Serve with crumbled peanuts on top and lime slices on the side. Squeeze lime juice before eating.
Total cooking time is approximately 30 minutes.
