Vegan Pad Thai

Cuisine

Thai-inspired

Servings

4

Total time

35 min

Prep

20 min

Cook

15 min

Difficulty

medium

Ingredients

• 8 Ounce pad Thai rice noodles - 8 (ounces)
• 12 Ounce extra-firm tofu, pressed and cut into 1/2-inch cubes - 12 (ounces), Pressed and cut into 1/2-inch cubes.
• 2 Tablespoon neutral cooking oil - 2 (tablespoons)
• 3 Tablespoon low-sodium soy sauce - 3 (tablespoons)
• 2 Tablespoon pure maple syrup - 2 (tablespoons)
• 1 Tablespoon rice vinegar - 1 (tablespoon)
• 3 Tablespoon lime juice - 3 (tablespoons)
• 1 Tablespoon minced garlic - 1 (tablespoon), minced
• 1.5 Cup carrots, julienned - 1 1/2 (cups), julienned
• 2 Cup bean sprouts, rinsed and drained - 2 (cups), rinsed and drained
• 0.33 Cup unsalted roasted peanuts, chopped - 1/3 (cup), Used in two portions: half folded into the stir-fry and half sprinkled on top.
• 0.25 Cup fresh cilantro, chopped - 1/4 (cup), chopped

Instructions

1. Prep ingredients

   1. *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.

2. Soak noodles

   2. 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.

3. Make sauce

   3. 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.

4. Cook tofu

   4. 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.

5. Stir-fry noodles

   5. 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.

6. Add sprouts and peanuts

   6. Fold in the bean sprouts and half of the roasted peanuts, then cook until *the sprouts are warm* but *still crunchy*, about 1 minute.

7. Garnish and serve

   7. Remove from heat, then *sprinkle with cilantro* and *the remaining roasted peanuts*. Serve immediately.