Name: Vegan Pad Thai
Prep time: 9 min
Cook time: 21 min
Total time: 30 min
Yield: 6 servings
Ingredients: 0.33 cup soy sauce; 3.5 tbsp coconut sugar; 1.5 tbsp fresh lime juice; 1 tbsp tamarind puree (*may also say concentrate); 2 tsp vegan fish sauce ((can add more soy sauce or omit)); 1.5 tsp chili garlic sauce; 8 oz rice noodles ((regular or brown)); 1 tbsp sesame oil ((not toasted or sub with avocado oil)); 2 large carrots (sliced); 3 cup broccoli florets (cut into bite size pieces); 0.5 large sweet onion (sliced into wedges and separated); 14 oz extra firm tofu (drained and pressed); 1 medium zucchini (sliced and halved); 0.5 tsp red pepper flakes (optional); 2 cloves garlic (minced); 1 tbsp soy sauce; 1 cup green onions (chopped); 0.33 cup roasted peanuts (chopped); null to_serve lime juice; null to_serve bean sprouts; null to_serve toasted sesame oil; null to_serve chili garlic sauce; null to_garnish vegetable stock

Instructions

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1

Bring a quart of water to a boil. In a separate small saucepan over medium heat, combine soy sauce (0.33 cup), coconut sugar (3.5 tbsp), fresh lime juice (1.5 tbsp), tamarind puree (1 tbsp), vegan fish sauce (2 tsp), and chili garlic sauce (1.5 tsp). Stir until the coconut sugar (3.5 tbsp) dissolves. Turn off heat and set aside.
2

Once water boils, add rice noodles (8 oz) to a large bowl and pour boiling water over them. Stir to separate. Let sit according to package instructions (do not overcook). Drain immediately and toss with oil to prevent sticking.
3

In a wok or high-walled skillet, heat sesame oil (1 tbsp) over medium heat. Add carrots (2 large) and broccoli florets (3 cups), cook for 3-4 minutes until slightly softened. Add sweet onion (0.5 large) and cook for another 3-4 minutes. Then, add extra firm tofu (14 oz) and sauté for 4 minutes, stirring to cook all sides.
4

Stir in zucchini (1 medium), red pepper flakes (0.5 tsp), garlic (2 cloves), and soy sauce (1 tbsp). Add the cooked rice noodles (8 oz), the prepared sauce, green onions (1 cup), and roasted peanuts (0.33 cup). Cook for 3-4 more minutes until heated through. Serve with additional [lime juice], [bean sprouts], [toasted sesame oil], [chili garlic sauce], or [vegetable stock] to garnish.