Vegan Pad Thai

Experience a flavor explosion with this Vegan Pad Thai, packed with colorful veggies and a tangy tamarind sauce. You'll be whipping up this scrumptious, guilt-free dish in no time, satisfying your Thai food cravings without missing the meat!

Instructions

1. 1

   Soak the rice noodles in room-temperature water for 30 minutes prior to cooking.

2. 2

   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.

3. 3

   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.

4. 4

   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.

5. 5

   Add the carrots, stir to incorporate, and cook for about 1 minute. Add the bean sprouts and stir to incorporate.

6. 6

   Add soaked rice noodles and stir to evenly distribute all ingredients, then stir for 1-2 minutes to heat the noodles through.

7. 7

   Add the sauce and stir to combine.

8. 8

   Add the tofu, stir to incorporate, and remove the pan from the heat.

9. 9

   Serve immediately with peanuts, bean sprouts, scallions, and red chiles, if desired.

10. 10

    Enjoy!

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