Vegan Pad Thai with Mung Bean Sprouts and Peanuts
Ingredients
- 4 servings Pad Thai rice stick (250g, size L)
- 7oz firm tofu
- 8 oz mung bean sprouts
- 3 shallots
- 3 cloves garlic
- 2 tablespoons preserved dried radish (optional)
- a pinch of chili flakes (optional)
- a handful of green onions
- a handful of crushed roasted peanuts
- oil for cooking
Pad thai sauce
- 3 tablespoons tamarind juice (from tamarind pulp and water)
- 3 tablespoons vegan fish sauce
- 1-2 tablespoons coconut or palm sugar
- 1 tablespoon tamari or soy sauce (optional)
- 1 teaspoon lime juice
- 1 teaspoon rice vinegar
- 1/4 cup vegetable broth
Preparation
Do not soak rice stick in boiling water as per some instructions.
Soak rice stick in room temperature water until soft. Drain and set aside.
Mix Pad Thai sauce ingredients until well combined and store in a jar until ready to use. Warm up the broth to melt the sugar if needed.
In a heated non-stick pan with 1 tablespoon oil, sauté shallots until translucent. Add preserved radish and cook for 1-2 minutes. Then add garlic and sauté until fragrant.
Add tofu, noodles and use tongs to spread out the noodles, cook for about a minute. Add Pad Thai sauce slowly while stirring and tossing continuously, taste testing as you go. Noodles will soften.
Add mung bean sprouts, peanuts, chili flakes and green onions. Toss until well combined.
Serve warm with lime juice, more peanuts, and fresh mung bean sprouts.
