Mustard Free Vegan Pad Thai

Total time55 min

Prep time20 min

Cook time20 min

4.5

(27)

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Ingredients

4 servings

For the noodles

8 oz flat rice noodles (about 3mm wide)

For the sauce

3 tbsp tamarind paste
3 tbsp tamari
2 tbsp coconut sugar
1 tbsp vegan fish sauce
1 tsp sriracha

For the stir-fry

14 oz block extra-firm tofu, pressed and cut into ¾-inch cubes
3 tbsp neutral oil (such as avocado or canola oil), divided
Chef's tip
Avocado oil is neutral and handles high heat, making it a good all-purpose swap.
4 scallions, white and light green parts thinly sliced, dark green tops reserved for garnish
3 cloves garlic, minced
2 cups bean sprouts

For serving

⅓ cup roasted peanuts, roughly chopped
2 limes, cut into wedges
¼ cup fresh cilantro, roughly torn (optional)
dried chili flakes, for serving (optional)

Instructions

1
Place the rice noodles in a large bowl and cover with room-temperature water. Soak for 15 minutes, until pliable and just barely flexible but still firm — they will finish cooking in the wok. Drain and set aside.
2
Whisk together the tamarind paste, tamari, coconut sugar, vegan fish sauce, and sriracha in a small bowl until the sugar dissolves. Set aside.

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