Vegan Pad Thai
Quick · 30 min · Serves 2 · Thai
Dietary: vegetarian, vegan, pescatarian, gluten-free, dairy-free
Rice noodles tossed with sauteed tofu, bean sprouts, scallion, and peanuts in a tangy tamarind and lime sauce.
Ingredients
For 2 servings
Sauce
- 1 tsp tamarind paste, or concentrate
- 2.5 tbsp coconut aminos
- 2 tbsp coconut sugar
- 1 tsp chili garlic sauce
- 0.5 lime, juiced
Noodles
- 115 g rice noodle, pad Thai style
- 0.25 tbsp sesame oil
Stir-fry
- 150 g firm tofu, patted dry and cut into 2 cm (¾ inch) cubes
- 0.25 tbsp sesame oil
- 1 clove garlic, minced
- 0.5 tbsp coconut aminos
- 100 g bean sprout
- 4 scallion, chopped
- 40 g peanut, roasted and chopped
To serve
- 0.5 lime, cut into wedges
Steps
Sauce
- Combine the tamarind, coconut aminos, coconut sugar, chili garlic sauce and lime juice in a small saucepan over medium heat. Bring to a simmer, stirring, and cook for 30 seconds, until the sugar has dissolved, then take it off the heat.
Noodles
- Put the noodles in a large bowl and cover with just-boiled water. Stir, cover, and soak for 5 to 6 minutes, or as the packet says, until tender but still a little chewy.
- Drain well and toss with the sesame oil so the strands don't stick together.
Stir-fry
- Have everything ready by the stove: this part takes under 10 minutes. Heat a large, deep skillet over medium heat, add the sesame oil and tofu, and cook for about 4 minutes, turning now and then, until browned on all sides.
- Add the garlic and coconut aminos (stand back, it spatters) and toss gently for 30 seconds to 1 minute, until the garlic is just starting to brown.
- Turn the heat up to medium-high and add the noodles, sauce, bean sprouts, scallions and peanuts. Toss with tongs for 2 to 3 minutes, until the sauce has coated everything and the noodles are hot.
To serve
- Divide between plates and serve with the lime wedges for squeezing over. Leftovers keep in the fridge for 3 to 4 days.