Pad Thai
Vegetarian Pad thai
Servings: 2
Ingredients
NOODLES
- 8 ounces rice Pad thai noodles
STIR FRY
- 2 cups vegetables
- 1 Tbsp sesame oil
- 1 cup cubed extra firm tofu
- 2 Thai red chilies
- 1 tbsp minced garlic
- 1 Tbsp coconut aminos
- 1/3 cup chopped roasted salted peanuts
SAUCE
- 3/4 -1 tbsp tamarind paste
- 1/3 cup soy sauce or Tamari or coconut aminos
- 2 tsp chili sauce
- 3 tbsp brown sugar
- 2 tbsp peanut butter
Instructions
Cook the noodles
- - cook the noodles per the packet instruction. Drain the water and set aside
Make the sauce
- - In a small pot, bring coconut aminos, tamarind, sugar, chilli sauce, sugar to a quick boil (30 seconds or less). Stir in peanut butter . Set it aside.
Stir fry
- - Shred carrots, chop bell peppers, green onions, tofu(squeeze water out if needed)
- - In a pan, roast tofu until golden on all sides and give a quick splash of coconut aminos on roasted tofu. Allow it to cool
- - In a large deep bottom pan, add oil, garlic, chillies. Allow garlic to turn golden, & add vegetables. Saute vegetables and then add the sauce quickly. Mix in the cooked noodles and turn off the flame.
- - Add roasted peanuts, tofu, cilantro & serve along with peanut sauce and lemon.
Notes
- Make sure to take off noodles just before it is completely soft. If the noodles are very soft, they break while mixing with the sauce