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Easy Vegan Pad Thai with Homemade Sauce (How-To Video)
  • 200 g dried Pad Thai rice stick used size 'L'
  • 7 oz [200g] firm tofu pressed, cut into cubes & pan-fried
  • 8 oz [236g] mung bean sprouts reserve some for serving
  • 3 shallots finely chopped
  • 3 cloves garlic finely chopped
  • 3 tablespoons preserved dried radish see notes
  • a pinch of chili flakes optional
  • a handful of Chinese chives/green onions cut into 3" length
  • a handful of dry roasted peanuts
  • oil for cooking
  • subheading: Pad Thai Sauce:
  • ½ cup [125ml] hot water or vegetable broth
  • 30 g [2 tablespoons] coconut/palm sugar cut into tiny pieces
  • 6 tablespoons tamarind juice (from 1 ping pong ball size tamarind pulp + ½ cup [125ml hot water)
  • 3 tablespoons homemade vegan 'fish' sauce (nước mắm chay) adjust taste if using store-bought
  • 1 tablespoon soy sauce used Golden Mountain
  • subheading: Sides:
  • Chinese chives chopped
  • fresh mung bean sprouts
  • lime wedges
  • chili flakes
  • crushed peanuts
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