Vegan Pad Thai
Servings: 2
Calories: 524kcal
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Ingredients
- 5 oz (140 g) rice noodles
- 2 tsp olive oil
- 2 spring onions (chopped)
- 2 clove garlic (chopped)
- ½ red or green chili (1 whole if you’d like your dish spicy)
- 5 oz (140 g) bean sprouts
- 1 ½ tbsp tamarind paste/ Worcestershire sauce
- 1 tbsp sugar
- 2 tbsp soy sauce
- ½ cup (120 ml) water
- 1 tsp cornstarch
- Salt to taste
- 8 oz (225 g) firm tofu (cut into 1 inch cubes)
- ¼ cup (4 g) cilantro/coriander, fresh (packed)
- 2 tbsp peanuts (chopped)
- ½ lime
- 1 carrot peeled into long strips
- ½ bell pepper
Instructions
- Cook the rice noodles according to package instructions.
- Have your spring onions, garlic cloves, red chili, bean sprouts, tofu, cilantro leaves, chopped peanuts and lime wedges, carrot and bell pepper prepped and ready to use.
- Heat the oil in a large wok or saucepan over high heat. Working quickly, add the chopped spring onions, garlic cloves and chili. Cook, stirring often, until the ingredients have softened and released their aroma, 2 minutes approximately.
- Now add the bean sprouts and saute them (at the beginning it seems like a lot but after 2-3 minutes they will reduce), keep the heat high and move the ingredients around the pan.
- Add the bell pepper and cook for a couple of minutes.
- Then, add the tamarind paste, the sugar and soy sauce. Mix and allow to cook for 1 minute.
- Dissolve the cornstarch in the water and add to the pan along with the salt and tofu. Once the sauce has boiled and thickened, add the noodles and fold into the sauce until they are evenly coated. Take the pan out of the stove.
- Serve pad thai immediately with cilantro leaves, carrot strips, chopped peanuts and lime wedges.
Nutrition
Calories: 524kcal | Carbohydrates: 86g | Protein: 19g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Sodium: 1922mg | Potassium: 574mg | Fiber: 6g | Sugar: 15g | Vitamin A: 6422IU | Vitamin C: 76mg | Calcium: 223mg | Iron: 5mg