Vegan Pad Thai

Tue, 16 April 2024

INGREDIENTS 1 ½ tsp tamarind paste / concentrate* (or sub additional 1 Tbsp / 15 ml lime juice as recipe is written) 80 ml coconut aminos (or sub half the amount with tamari or soy sauce and work your way up as it’s saltier) 40 g coconut sugar 1 ½ tsp chili garlic sauce 22 ml lime juice 1-2 tsp Vegetarian Fish Sauce (or store-bought // optional) 15 ml sesame oil 100 g cubed puffed tofu 100g broccoli 100g carrot ribbons 1 to 2 Thai red chilies 2 cloves garlic, minced. 15 ml coconut aminos (or tamari) 100 g bean sprouts 100 g chopped green onions. 40 g chopped roasted salted peanuts 300 g Pad Thai rice noodles

 

FOR SERVING (OPTIONAL) Lime wedges Bean sprouts Peanut sauce Shredded carrot Corriander Sriracha or Chili Garlic Sauce

PEANUT SAUCE (RECIPE) 130 g salted creamy peanut butter* (or almond butter or sunflower butter) 30-45 ml gluten-free tamari (if not gluten-free sub soy sauce // if soy-free sub coconut aminos*) 15-30 ml maple syrup (or other sweetener of choice) 1 tsp chili garlic sauce (or 1 red Thai chili, minced // or 1/4 tsp red pepper flake // adjust to preferred spice level)

30-45 ml lime juice 60 ml water (to thin)

 

METHOD

1. In a small saucepan, add tamarind, coconut aminos, coconut sugar, chili garlic sauce, lime juice, and vegetarian fish sauce (optional) and heat over medium heat until just simmering.

2. Cook for 30 seconds, stirring occasionally, then turn off heat. Set aside as job done.

3. Ensure all stir fry ingredients are prepped, including broccoli florets , ribboned carrots, puffed cubed tofu, chopped green onions, minced garlic, bean sprouts, and chopped peanuts. If serving with peanut sauce (optional), prepare at this time.

4. Add Pad Thai noodles to a large bowl and cover with just boiling water. Stir and cover and cook according to package instructions (usually about 5-6 minutes or until al dente).

5. Drain noodles and toss with a little sesame oil to prevent sticking. Set aside.

6. Heat a large-rimmed pan over medium heat. Once hot, add oil and veggies and sauté for about 4 minutes, turning occasionally we want it to still have a bite. Add red pepper flakes or Thai chilies, garlic, and coconut aminos (be careful, as the coconut aminos can splatter). Toss gently to combine until garlic is just slightly browned.

7. Add your drained noodles, Pad Thai sauce, bean sprouts, green onions, and peanuts and cook over medium-high heat, tossing occasionally (tongs are most useful) for about 2-3 minutes or until the sauce has coated everything and the dish is hot.

8. To serve, plate with additional garnishes such as lime wedges, bean sprouts, peanut sauce, shredded carrot, corriander, and sriracha or chili garlic sauce (all optional). Leftovers will keep in the refrigerator for approximately 3-4 days (as if any left!)