Vegan Pad Thai
This vibrant Pad Thai offers a perfect balance of sweet, salty, sour, and spicy flavors. Featuring crispy tofu, chewy brown rice noodles, and a medley of crunchy vegetables, it's a fast, delicious, and healthy meal.
Instructions
- 1
Heat the vegetable oil (2 tbsp) in a large pan over high heat. Add the firm tofu (16 oz) and cook for 8 minutes until lightly crispy on all sides. Then transfer to a bowl.
- 2
Add the brown rice noodles (5.3 oz) to a large bowl and cover with boiling water. Let sit to soften, and drain when 1-2 minutes before al dente. Rinse under [cold water].
- 3
Heat the vegetable oil (1 tbsp) in a sauté pan over medium-high heat. Add the cloves (6 garlic), shallots (2 medium), green onion (2 stalks), red chili (1 fresh), and pickled radishes (1.5 tbsp). Cook for 5-8 minutes.
- 4
Then add the carrot (1), bell pepper (1 red), and shredded green cabbage (1 cup) and cook for 5 more minutes.
- 5
Add the reduced-sodium soy sauce (0.25 cup), tamarind puree (3 tbsp), granulated sugar (2 tbsp), rice vinegar (1 tbsp), sriracha (1 tbsp), and juice (0.5 lime). Stir to combine.
- 6
Add the [brown rice noodles] to the pan, and toss to combine. Cook until everything is warmed through and the noodles are fully cooked.
- 7
Add the fresh bean sprouts (1 cup) and the cooked [firm tofu] to the pan, and toss to coat.
- 8
Serve while hot, top with desired garnishes such as [fresh cilantro], [lime slices], and [unsalted roasted peanuts], and enjoy!
Nutrition Facts
Per portion