Name: Vegan Pad Thai
Ingredients: 8 oz rice noodles; 1 block firm tofu, pressed and cubed; 2 tbsp soy sauce; 2 tbsp tamarind paste; 2 tbsp maple syrup; 1 tbsp lime juice; 2 garlic cloves, minced; 1 cup bean sprouts; ½ cup shredded carrots; ¼ cup chopped peanuts; 2 green onions, sliced; 2 tbsp vegetable oil; Fresh cilantro for garnish

Description

This recipe, “Vegan Pad Thai,” offers a plant-based version of the classic Thai street food dish, Pad Thai, traditionally made with rice noodles, shrimp, chicken, or tofu, peanuts, a scrambled egg, and bean sprouts, among other ingredients

Ingredients

Scale

8 oz rice noodles
1 block firm tofu, pressed and cubed
2 tbsp soy sauce
2 tbsp tamarind paste
2 tbsp maple syrup
1 tbsp lime juice
2 garlic cloves, minced
1 cup bean sprouts
½ cup shredded carrots
¼ cup chopped peanuts
2 green onions, sliced
2 tbsp vegetable oil
Fresh cilantro for garnish

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Instructions

Cook Noodles: Cook the rice noodles according to package instructions. Drain and set aside.
Make Sauce: In a small bowl, mix the soy sauce, tamarind paste, maple syrup, and lime juice to create the sauce. Whisk until well combined.
Pan-Fry Tofu: In a large pan, heat 1 tablespoon of vegetable oil over medium heat. Add the pressed and cubed tofu and cook until golden brown on all sides, about 3-4 minutes per side. Remove from the pan and set aside.
Sauté Garlic: In the same pan, add the remaining vegetable oil and minced garlic. Sauté for 1-2 minutes, until fragrant.
Combine All Ingredients: Add the cooked rice noodles, sauce, bean sprouts, shredded carrots, and cooked tofu to the pan. Toss to combine and cook for another 2-3 minutes, until heated through.
Garnish and Serve: Serve the Pad Thai garnished with chopped peanuts, sliced green onions, and fresh cilantro.