Vegan Pad Thai with Peanut Sauce
Ingredients
For the Pad Thai
- 200g rice noodles
- 3 tbsp toasted sesame seed oil
- 3 garlic cloves, minced
- 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
- Handful of fresh coriander, roughly chopped
- Sesame seeds
For the 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
Cover rice noodles with boiling water and let sit for 15 minutes.
Make the peanut sauce by combining all ingredients in a small saucepan and bringing to a boil. Reduce heat and let simmer for 2-3 minutes until thickened. Remove from heat.
Heat a large frying pan or wok over medium-high heat and stir fry garlic and ginger for 2-3 minutes.
Add drained noodles and cook for 2 more minutes until softened.
Add soy sauce, coconut sugar, vinegar, and paprika and continue stirring.
Add tofu and mix well. Cook for another 2-3 minutes.
Add more soy sauce, spring onions, peanuts, and bean sprouts. Stir to prevent sticking and add water if needed. Cook for 3 more minutes.
Remove from heat and serve.