Vegan Pad Thai with Peanut Sauce
Ingredients
Pad thai
- 200g rice noodles
- 3 tbsp toasted sesame oil
- 3 garlic cloves, minced
- A small piece of ginger, finely grated
- 1/4 cup soy or tamari sauce
- 2 tbsp brown rice vinegar
- 2 tbsp coconut sugar
- 1/2 tbsp paprika
- 1/2 cup cubed extra firm tofu
- 3 spring onions, chopped
- 1 cup bean sprouts
- 1/4 cup 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 sriracha or hot sauce
- 1 cup canned coconut milk
- 2 tbsp soy sauce or tamari sauce
- 1/2 cup runny and unsweetened peanut butter
- 1 tbsp coconut sugar
Preparation
Cook the rice noodles according to package instructions until al dente.
Prepare the peanut sauce by combining sriracha or hot sauce, canned coconut milk, soy sauce or tamari sauce, peanut butter, and coconut sugar in a bowl or small pan. Heat gently if needed until smooth.
In a large wok or skillet, heat the toasted sesame oil over medium-high heat. Add minced garlic and grated ginger, and stir-fry for 1-2 minutes until fragrant.
Add the cubed extra firm tofu and cook until lightly browned.
Stir in the soy sauce or tamari sauce, brown rice vinegar, coconut sugar, and paprika. Mix well to combine.
Add the cooked noodles to the wok or skillet and toss to coat evenly with the sauce.
Add the bean sprouts and chopped spring onions, and stir-fry for another minute until heated through.
Serve the Pad Thai with the peanut sauce drizzled on top, garnished with the chopped peanuts, lime slices, fresh coriander, and sesame seeds.
