Vegan Pad Thai

🛒 Ingredients

• Dry Rice Noodles (Pad Thai style) 35 g · 125 kcal
• Extra-firm Tofu 75 g · 60 kcal
• Tamarind Paste 8 g · 15 kcal
• Tamari (gluten-free soy sauce) 11 g · 8 kcal
• Maple Syrup 7 g · 20 kcal
• Rice Vinegar 4 g · 1 kcal
• Sriracha Sauce 1 g · 1 kcal
• Garlic 3 g · 4 kcal
• Shallot 12 g · 8 kcal
• Peanut Oil 7 g · 60 kcal
• Carrot 15 g · 6 kcal
• Green Onions 15 g · 5 kcal
• Bean Sprouts 37 g · 15 kcal
• Roasted Peanuts (unsalted) 9 g · 50 kcal
• Lime (for serving) 15 g · 4 kcal
• Fresh Cilantro (for garnish) 3 g · 1 kcal

👨‍🍳 Instructions

1. Soak dry rice noodles in hot water for 10-15 minutes until pliable but still firm; drain and rinse with cold water to prevent sticking.
2. In a small bowl, whisk together tamarind paste, tamari, maple syrup, rice vinegar, and Sriracha to make the Pad Thai sauce; set aside.
3. Heat peanut oil in a large wok or skillet over medium-high heat. Add pressed and cubed tofu and cook until golden brown and crispy on all sides; remove and set aside.
4. Add minced garlic and sliced shallots to the wok, stirring constantly for about 1 minute until fragrant.
5. Add shredded carrots and half of the green onions to the wok; stir-fry for 2-3 minutes until slightly softened.
6. Push vegetables to one side of the wok, add cooked noodles and crispy tofu to the empty side, then pour the Pad Thai sauce over everything.
7. Toss all ingredients together for 2-3 minutes, ensuring the noodles are evenly coated with sauce.
8. Stir in bean sprouts and remaining green onions; cook for another 1 minute, just until sprouts are slightly softened but still retain some crunch.
9. Serve immediately, garnished with crushed peanuts, fresh lime wedges, and chopped cilantro.