Vegan Pad Thai

Vegan and I edit most of my recipes to be thermomix-compatible, so if you don't understand them that's probably why and you should check out the originals as they won't be translated into this strange thermo-speak.

4 ounces dry pad Thai rice noodles

subheading: FOR THE PAD THAI SAUCE:

2 tbsp soy sauce

1 tbsp vegan fish sauce or sub more soy

1 tbsp tamarind concentrate or 3 to 4 tbsp paste

3 tablespoons water

subheading: FOR THE PAD THAI:

2 to 3 tbsp high-heat oil avocado, vegetable, or peanut

8 oz super firm tofu* cut into ½” cubes

1 shallot cut into thin slices

3 cloves of garlic finely minced

1 to 2 teaspoons chili flakes optional

1 carrot peeled and cut into matchsticks; optional

1 bell pepper thinly sliced; optional

3 packed tablespoons palm sugar or brown sugar

2 ½ cups bean sprouts loosely packed

7 to 10 stalks garlic chives OR 5 green onions cut into 2” pieces

¼ cup peanuts crushed

Directions at frommybowl.com

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