Red Meat Allergy Friendly Vegan Pad Thai
Total time55 min
Prep time20 min
Cook time20 min
4.5(27)
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Learn more →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 oil or canola oil), divided
- 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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