2



60ml
80ml
75g
60ml
55g


2
2
2
2
50g
110g
30g
1/2
2


1.30

2.5

3.
4.(2)

5.
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(English Recipe)
Vegan Pad Thai
Servings: 2

INGREDIENTS
Sauce
cup rice vinegar
cup soy sauce
cup brown sugar
cup Worcestershire sauce
cup tamarind paste

Pad Thai
2 tablespoons peanut oil
bunch green onions or chinese chives, sliced, plus more for serving
2 chiles, sliced, plus more for serving
2 cloves garlic, minced
2 carrots, peeled into ribbons
cup bean sprouts
cup roasted unsalted peanuts
8 ounces (110 grams) cooked tofu, cubed

PREPARATION
Soak the rice noodles in room-temperature water for 30 minutes prior to cooking.
Make the sauce: in a small saucepan over medium-high heat, whisk together the rice vinegar, soy sauce, brown sugar, Worcestershire sauce, and tamarind paste. Bring to a boil, then reduce the heat to low. Simmer for 5 minutes, stirring constantly, until the sauce thickens and coats the back of a wooden spoon. Remove the sauce from the heat and set aside.
Heat a large cast-iron pan or wok over high heat. Add the peanut oil, scallions, chiles, and garlic. Stir, and cook for about 2 minutes until scallions soften. Add the carrots, stir to incorporate, and cook for about 1 minute. Add the bean sprouts and stir to incorporate.
Add soaked rice noodles and stir to evenly distribute all ingredients, then stir for 1-2 minutes to heat the noodles through.
Add the sauce and stir to combine.
Add the tofu, stir to incorporate, and remove the pan from the heat.
Serve immediately with peanuts, bean sprouts, scallions, and red chiles, if desired.
Enjoy!

INSPIRED BY:
https://www.facebook.com/buzzfeedtasty/videos/2188786051374032/
https://frommybowl.com/vegan-pad-thai/
https://www.lazycatkitchen.com/vegan-pad-thai/