Thai 20 min

Vegan Pad Thai

Name: Vegan Pad Thai
Total time: 20 min
Yield: 2 servings
Cuisine: Thai
Ingredients: 8 oz flat rice noodles; 1 block (14 oz) extra-firm tofu, pressed and cubed; 2 cups bean sprouts; 3 green onions, sliced; 3 cloves garlic, minced; 3 tablespoons tamarind paste; 3 tablespoons soy sauce; 2 tablespoons maple syrup or brown sugar; 1 tablespoon rice vinegar; 2 tablespoons vegetable oil; ½ cup roasted peanuts, chopped; Lime wedges, cilantro, chili flakes for serving

vegandairy-freegluten-free

Ingredientsfor 2

420

Cal

16g

Protein

58g

Carbs

16g

Fat

18 oz flat rice noodles
21 block (14 oz) extra-firm tofu, pressed and cubed
32 cups bean sprouts
43 green onions, sliced
53 cloves garlic, minced
63 tablespoons tamarind paste
73 tablespoons soy sauce
82 tablespoons maple syrup or brown sugar
91 tablespoon rice vinegar
102 tablespoons vegetable oil
11½ cup roasted peanuts, chopped
12Lime wedges, cilantro, chili flakes for serving

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Instructions

1
Soak rice noodles in warm water for 20 minutes until pliable but not fully cooked — they'll finish in the wok. Drain and set aside. Whisk together tamarind paste, soy sauce, maple syrup, and rice vinegar in a bowl.
2
Heat 1 tablespoon vegetable oil in a wok over high heat until smoking. Add tofu cubes and cook undisturbed 3–4 minutes until golden and crispy on one side. Toss and cook another 2–3 minutes. Remove and set aside.
3
Add remaining oil to the wok. Add garlic and stir-fry 30 seconds. Add drained noodles and pour the sauce over them. Toss vigorously over high heat for 2–3 minutes until the noodles absorb the sauce and develop some charred spots. If the noodles stick, add a splash of water.
4
Return tofu to the wok, add bean sprouts and half the green onions, tossing quickly — just 1 minute to keep the sprouts crunchy. Serve immediately topped with chopped peanuts, remaining green onions, lime wedges, cilantro, and chili flakes.