Vegan Pad Thai

Ingredients

• 8 ounces Rice Noodles ((226g))
• 1 Tablespoon Sesame Oil
• 1 1/2 Tablespoons Tamarind Paste
• 3 Tablespoons Coconut Sugar
• 1/3 cup Soy Sauce ((80ml) )
• 1 1/2 Tablespoons Vegan Oyster Sauce
• 1 Tablespoon Lime Juice (Freshly Squeezed)
• 1 teaspoon Sriracha Sauce
• 2 Tablespoons Sesame Oil
• 16 ounces Extra Firm Tofu ((450g) Pressed)
• 2 Thai Red Chilis (Sliced in half)
• 2 Cloves Garlic (Crushed)
• 2 Medium Carrots (Julienned or Thick Grated)
• 1/2 cup Green Onions (Chopped)
• 1 cup Bean Sprouts
• 1/3 cup Roasted Salted Peanuts (Roughly Crushed)
• Lime Wedges
• Fresh Cilantro
• Bean Sprouts
• Green Onions (Chopped)
• Roasted Salted Peanuts (Crushed)

Instructions

1. 1

   Cut the tofu into cubes.

2. 2

   Slice the chilis in half and scrape out the seeds. Leave the seeds intact if you want the dish to be very spicy.

3. 3

   Place the rice noodles in a large bowl. Pour over boiling water until they're entirely submerged and let them soak for 5 minutes.

4. 4

   Drain and rinse and then add a tablespoon of sesame oil and toss them gently.

5. 5

   Add tamarind paste, coconut sugar, soy sauce, vegan oyster sauce, lime juice and sriracha sauce to a measuring jug and whisk it together.

6. 6

   Heat sesame oil in a large skillet over medium heat. When hot, add tofu cubes and cook until the tofu is lightly browned on either side.

7. 7

   Add the chilis, cut side down, and crushed garlic and sauté for a minute or two until the garlic is toasted.

8. 8

   Add rice noodles, carrots, green onions, bean sprouts, peanuts and sauce. Gently toss together and cook for a few minutes until everything is heated through and the noodles are well coated with the sauce.

9. 9

   Serve with lime wedges, fresh cilantro, bean sprouts, chopped green onion and crushed peanuts.