Vegan Pad Thai with Peanut Sauce
Ingredients
- About 200g rice noodles
- 3 tbsp toasted sesame oil
- 3 garlic cloves
- Small piece of ginger
- 1/4 cup soy or tamari sauce
- 2 tbsp brown rice vinegar
- 2 tbsp coconut sugar
- 1/2 tbsp paprika
- About 1/2 cup cubed extra firm tofu
- 3 spring onions
- 1 cup bean sprouts
- 1/4 cup unsalted peanuts
- 1/2 lime
- Handful of fresh coriander
- 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 unsweetened peanut butter
- 1 tbsp coconut sugar
Preparation
Cover the rice noodles with boiling water and let them sit for 15 minutes.
In the meantime, make the peanut sauce by combining all the ingredients in a small saucepan and slowly bringing it to a boil. Reduce the heat and let it simmer for 2-3 minutes until the sauce thickens. Remove from the heat and set aside.
Heat a large frying pan or a wok over medium-high heat and stir fry the ginger and garlic for 2-3 minutes.
Add the drained noodles and cook for another 2 minutes until they have softened.
Add the soy sauce, coconut sugar, vinegar, and paprika and keep stirring.
Add the tofu and mix well to combine all the ingredients. Cook for another 2-3 minutes.
Add more soy sauce, chopped spring onions, chopped peanuts, bean sprouts, and keep stirring to prevent sticking to the bottom of the pan. Add a dash of water if it looks too dry. Cook for another 3 minutes.
Remove from the heat and serve with chopped spring onions, coriander, lime slices, sesame seeds, and drizzle the peanut sauce on top.
