Vegan Pad Thai

Ingredients

• 200 grams rice stick noodles (7 oz)
• 2.5 tablespoons tamarind concentrate
• 2 tablespoons soy sauce (30 ml)
• 3 tablespoons brown sugar (36 grams)
• 1 tablespoon water (15 ml)
• 4 oz extra-firm tofu (pressed and then tossed in 1 tablespoon cornstarch)
• 3 tablespoons oil (divided, use any oil of choice)
• 3 large garlic cloves (chopped)
• 1 medium onion (sliced, I used yellow onion)
• 1 thai chili (chopped )
• 1 medium carrot (sliced thin)
• 1 large red pepper (sliced)
• 1.5 cups bean sprouts
• 1/2 cup garlic chives (chopped 3/4 inch long)
• 1/4 teaspoon salt (or as needed)
• 1/4 teaspoon red chili flakes (or as needed)
• crushed/chopped peanuts (for serving, around 2-3 tablespoons)
• lime wedges (for serving)
• hot sauce (for serving)
• cilantro (optional, for serving)

Instructions

1. 1

   Add rice stick noodles to a large pot and then pour boiling water over the noodles. Soak noodles in boiling water for 8 minutes.Then drain the water and rinse the noodles under cold water and set aside. I also cut the noodles sometimes with a scissor so that it's easier to toss the noodles with the sauce and veggies later.I followed the instructions for the rice stick noodles that I used, if using any other noodle type, follow the instructions on the package.

2. 2

   To a measuring jar or bowl, add all the ingredients for the sauce- tamarind concentrate, soy sauce, brown sugar and 1 tablespoon water. Mix well and set aside.

3. 3

   Press the tofu with a heavy object for around 20 minutes, do this before you soak the noodles. Then cut into small cubes and toss the tofu with cornstarch until coated.

4. 4

   Heat 1 tablespoon oil in a skillet on medium heat. Once hot, add the cornstarch tossed tofu to the pan in a single layer. Cook for around 7 minutes on one side until it turns golden brown in color. Then flip and cook the other side. Remove the cooked tofu on a plate.

5. 5

   To a wok, now add the remaining 2 tablespoons of oil on medium-high heat. Once hot, add the chopped garlic, sliced onion, thai chili and cook for 2 minutes.

6. 6

   Then add the sliced carrot and peppers and cook for 2 more minutes, then add the bean sprouts and mix.

7. 7

   Add in the prepared sauce followed by the noodles. Mix well until everything is well combined, I use a pair of tongs to mix everything together.

8. 8

   Cook for around 3 minutes until all of the sauce is absorbed by the noodles. Then add garlic chives.Also add salt and red chili flakes, mix and turn off the heat.

9. 9

   Place this Vegan Pad Thai on serving plate and garnish with lots of crushed peanuts and serve with lime wedge and a side of hot sauce.