Ingredients:
- 8 oz rice noodles (wide or medium-width)
- 2 tbsp vegetable oil
- 1 block of firm tofu, pressed and cubed
- 1 small onion, thinly sliced
- 2 garlic cloves, minced
- 1 carrot, julienned
- 1 cup bean sprouts
- 2 green onions, chopped
- 1/4 cup roasted peanuts, crushed (for garnish)
- Fresh cilantro (for garnish)
For the Sauce:
- 2 tbsp soy sauce or tamari
- 1 tbsp lime juice
- 2 tbsp peanut butter (optional for creaminess)
- 2-3 tbsp Garlic Miso Hot Sauce (Chef Kaz's)
- 1 tbsp maple syrup or monk fruit sweetener (for sweetness)
- 1 tsp tamarind paste (or more lime juice as a substitute)
Directions:
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Prepare the noodles: Cook the rice noodles according to the package instructions, then drain and set aside.
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Prepare the tofu: Heat 1 tablespoon of oil in a pan over medium heat. Add the tofu cubes and pan-fry until golden on all sides, about 5-7 minutes. Remove from the pan and set aside.
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Stir-fry the veggies: In the same pan, add the remaining tablespoon of oil. Sauté the onion and garlic for 2-3 minutes until fragrant. Add the julienned carrots and cook for another 2 minutes until slightly tender.
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Make the sauce: In a small bowl, whisk together the soy sauce, lime juice, peanut butter (if using), our Garlic Miso Hot Sauce, maple syrup, and tamarind paste.
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Combine everything: Add the cooked rice noodles, tofu, and bean sprouts to the pan with the veggies. Pour the sauce over the noodles, stirring gently to coat everything evenly. Cook for 2-3 minutes to allow the flavors to combine.
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Serve: Remove from heat, then garnish with crushed peanuts, chopped green onions, and fresh cilantro.
Enjoy this vegan Pad Thai with a perfect balance of savory, tangy, and spicy flavors!
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