Vegan Pad Thai, a quick and delicious dish. I like to use colorful veggies like carrots, beets and mushrooms. A great way to add veggies into the dish, make it more special and colorful!
-Ingredients-
- 10 ounces fresh or dry rice noodles
- 3-4 cloves garlic, crushed or chopped fine
- ½ cup sweet onion or shallot, chopped
- 2-3 tbsp olive oil
- ½ block firm tofu, cut into small cubes
- ¼ cup carrot, shredded
- 1½ cups bean sprouts
- 4-6 garlic chives or green onions, cut into one-inch pieces
- ½ cup roasted unsalted peanuts, ground very fine
-Ingredients – Pad Thai sauce-
- 3-4 tbsp soy sauce
- 3-4 tbsp tamarind juice, or substitute with fresh lime juice
(You can find tamarind paste at Asian grocery store. Mix 2 tbsp tamarind paste with ½ cup water and squeeze with hand until mixed well. Drain in a strainer, use only the juice. Dispose of the pulp.)
- 1-2 tsp maple syrup, agave or other sweetening (optional)
Preparation – Pad Thai sauce
In a small bowl mix Pad Thai sauce ingredients, stir and mix well. Set aside for later use.
Preparation – Noodles
Serve
Top with ground peanuts, sprouts and chives as desired.
Garnish with chili sauce (equal amounts fresh Thai chilis and garlic chopped, lime juice, and soy sauce), lime wedges, cilantro.
Enjoy!
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