Name: Classic Vegan Pad Thai
Prep time: 9 min
Cook time: 21 min
Total time: 30 min
Yield: 2 servings
Ingredients: 4 oz dry pad thai rice noodles; 2 tbsp soy sauce; 1 tbsp vegan fish sauce (or sub more soy); 1 tbsp tamarind paste (or 3-4 tbsp paste); 3 tbsp water; 2.5 tbsp avocado oil (avocado, vegetable, or peanut); 8 oz firm tofu (cut into 0.5” cubes); 1 null shallot (cut into thin slices); 3 clove garlic (finely minced); 1.5 tsp chilli flakes (optional); 1 null carrot (peeled and cut into matchsticks; optional); 1 null bell pepper (thinly sliced; optional); 3 packed tbsp palm sugar (or brown sugar); 2.5 cup bean sprouts (loosely packed); 8.5 stalks garlic chives (OR 5 green onions (cut into 2” pieces)); 0.25 cup peanuts (crushed)

Instructions

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1

Cook the noodles: Soak the dry pad thai rice noodles (4 oz) in boiling water according to package instructions (around 10 minutes). Once tender, drain the noodles and set aside.
2

Prep: Warm a wok or large sauté pan over medium heat. Add avocado oil (2 tbsp) and swirl to coat. Whisk the soy sauce (2 tbsp), tamarind paste (1 tbsp), water (3 tbsp), and vegan fish sauce (1 tbsp) (optional) together in a small bowl; set aside.
3

Pan-Fry the Tofu: Add the firm tofu (8 oz) to the pan and cook for 5 to 7 minutes, stirring occasionally, until crispy. Remove the tofu from the pan and set aside. (If you prefer softer tofu, skip this step and add tofu at step 7. If doubling, fry in batches).
4

Aromatics: Add additional oil if necessary. Add the shallot (1), garlic (3 clove), and chilli flakes (1.5 tsp) (optional) and sauté for 2 to 3 minutes, until garlic begins to brown.
5

Add Veggies (optional): Add the carrot (1) and pepper (1 bell) and sauté for an additional 3 to 5 minutes, until tender. Skip this step if not adding extra veggies.
6

Make the Sauce: Push the shallot mixture to one half of the pan. Add the tbsp palm sugar (3 packed) to the other half and pour the soy sauce mixture on top; mix well until the sugar is dissolved. Simmer for 2-3 minutes, until thickened.
7

Combine: Add the cooked and drained [rice noodles] and [tofu] to the wok and use tongs to toss with the sauce. Cook until all extra liquid has evaporated. If noodles are too firm, add [water] in 2 tbsp increments and cook for a few more minutes.
8

Final Touches: Turn off the heat and add the garlic chives (8.5 stalks) (or green onions) and bean sprouts (2.5 cup). Use tongs to mix well and let sit until the [bean sprouts] have wilted slightly.
9

Serve: Transfer the Pad Thai to serving plates. Top with peanuts (0.25 cup) and serve warm with lime wedges and extra [bean sprouts], if desired. Best enjoyed immediately, but leftovers can be stored in the fridge for up to 3 days and reheated on the stovetop or in the microwave with a splash of water.