Vegan Pad Thai
Ingredients
The noodles
-
8
ounces
wide flat rice noodles
The cooking oil and tofu
-
3
tablespoons
avocado oil
-
7.5
ounces
extra-firm tofu
The sauce
-
2
tablespoons
tamarind paste
-
⅓
cup
tamari or low-sodium soy sauce
-
2
tablespoons
brown or coconut sugar
-
2
tablespoons
rice wine vinegar
-
1-3
teaspoons
chili garlic sauce
The vegetables
-
1
each
bell pepper, sliced thinly
-
8
ounces
sliced baby bella mushrooms
-
2
cups
bean sprouts
The garnishes
-
1
each
lime, juiced
-
½
cup
roasted peanuts, chopped
-
¼
cup
fresh cilantro
Instructions
- 1. Boil salted water and cook the noodles according to package instructions, then drain.
- 2. Heat 2 tablespoons of oil in a skillet and brown the tofu on all sides, then set aside.
- 3. In a bowl, mix tamarind paste, soy sauce, sugar, rice vinegar, and chili garlic sauce.
- 4. In the same skillet, heat remaining oil, add peppers and mushrooms, and cook until softened.
- 5. Return tofu and noodles to the skillet, add the sauce, and stir to combine, cooking until heated through.
- 6. Stir in bean sprouts and lime juice, then serve garnished with peanuts and cilantro.
Nutrition Facts (estimated)
Servings
4 servings
Calories
387
Total fat
21g
Total carbohydrates
40g
Total protein
15g
Sodium
1277mg
Cholesterol
0mg
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