If Thai food is one of your go-to take-out choices, you’re probably very familiar with the deliciousness that is pad thai. It’s sweet, it’s sour, it’s savory, it’s noodles … What more can you ask for? The only thing is that take-out starts to get expensive after a while. But that doesn’t mean you can’t enjoy vegan pad thai at home. Here’s a recipe for an easy version that you can quickly whip up on a weeknight.
Ingredients
- 8 ounces of rice noodles
- Sesame oil
- 8 ounces extra-firm tofu, drained
- 4 cloves of garlic, minced
- 1 red bell pepper, sliced
- 4 green onions, sliced
- 1 carrot, grated
- 3 tablespoons coconut sugar
- 2 tablespoons tamari
- 1 cup bean sprouts
- 1 lime
- Fresh cilantro, chopped
- ⅓ cup dry roasted peanuts, chopped
- 1 tablespoon Sriracha
How to Cook It
- Cook rice noodles according to package instructions. Drain. Toss with sesame oil to prevent sticking. Set aside.
- Combine coconut sugar, tamari, lime juice, and Sriracha in a saucepan over medium heat. Cook for 30 seconds, stirring occasionally. Set aside.
- Heat sesame oil in a pan over medium heat. Add garlic and green onion. Sautee until translucent. Add tofu. Brown on all sides. Add bell pepper and carrot. Sautee until tender.
- Add sauce, noodles, bean sprouts, and peanuts. Toss until the sauce has coated everything. Serve hot and garnish with cilantro and lime slice on the side.
