35mVegan Pad Thai
Thai-inspired vegan rice noodle stir-fry with tofu, bean sprouts, carrots, roasted peanuts, and lime juice. This plant-based dish is suitable for lunch or dinner.
- Cuisine
- Thai-inspired
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- extra-firm tofu-12 oz
- pad Thai rice noodles-8 oz
- bean sprouts-2 cups
- carrots-1.5 cups
- unsalted roasted peanuts-0.33 cups
- fresh cilantro-0.25 cups
- low-sodium soy sauce-3 tbsp
- lime juice-3 tbsp
- neutral cooking oil-2 tbsp
- pure maple syrup-2 tbsp
- rice vinegar-1 tbsp
- garlic-1 tbsp
Press and cube the tofu, julienne the carrots, rinse and drain the bean sprouts, chop the roasted peanuts and cilantro, and measure the sauce ingredients.
Keep fingers clear of the knife blade while cubing tofu, julienning carrots, and chopping garnishes.
Place the pad Thai rice noodles in a large heatproof bowl, cover with very hot water, and soak until pliable but slightly firm, 6 to 8 minutes. Drain and rinse briefly with cool water.
Use caution when pouring very hot water into and out of the heatproof bowl.
In a small bowl, whisk together soy sauce, maple syrup, rice vinegar, lime juice, and minced garlic until smooth and combined, then set the vegan sauce near the stove.
Heat the oil in a large skillet over medium-high heat. Add the tofu in a single layer and cook until golden on several sides and lightly crisp, 6 to 8 minutes.
Keep tofu as dry as possible before frying to reduce hot oil splatter.
Add the carrots and stir-fry until bright and just tender, about 2 minutes. Add the drained noodles and sauce, then toss until the noodles are coated and the sauce is mostly absorbed, 2 to 3 minutes.
Use tongs carefully when tossing noodles in the hot skillet.
Fold in the bean sprouts and half of the roasted peanuts, then cook until the sprouts are warm but still crunchy, about 1 minute.
Remove from heat, then sprinkle with cilantro and the remaining roasted peanuts. Serve immediately.
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