Vegan Pad Thai

Vegan Pad Thai

submitted by: Krista N. Larsen

  • 2 limes, one juiced and one cut into wedges or half moons
  • 1/2 cup canned tamarind paste (look for “cooking tamarind” rather than sweet tamarind) or 1 teaspoon tamarind concentrate in 1/4 cup water and the juice of one lime
  • 6 cloves garlic, minced
  • 1 teaspoon ground dried chilies (more to taste)
  • 2 shallots, minced
  • 1/3 cup agavĂ© syrup
  • 3 tablespoons tamari (can substitute with soya sauce…just need a bit more)
  • 1 package Thai rice noodles (1/4″-wide flat noodles)
  • 2 tablespoons veg. oil
  • 8 green onions, cut into 1/2 inch pieces
  • 2 2/3 cups bean sprouts (half will be cooked and half used for garnish)
  • 1 large carrot, cut into 1″ x 1/2″ x 1/8″ thick (or whatever small size you want)
  • 2 cups broccoli, cut small
  • 8 ounces firm tofu, small cubes (optional)
  • 1/3 cup chopped peanuts, toasted
  1. Soak the rice noodles covered with warm water in a large bowl until they are limp and white, about 20 minutes.
  2. Heat the oil in a wok over medium high heat. Add the garlic and cook until golder, about 1 minute. Add the carrots, broccoli and tofu (if using) and stir-fry about 4 minutes.
  3. Drain the noodles and add to the wok. Add bean sprouts, green onions, shallots, tamari, tamarind, agave and chilies. Toss until the noodles are heated through and the veggies are cooked.
  4. Sprinkle with peanuts, bean sprouts and raw green onions and serve immediately with a slice of lime.