Easy Vegan Pad Thai (In 30 Minutes!)

frommybowl.com

Janis Miller

subheading: For the Noodles:

8 ounces (225 g) Pad Thai rice noodles (white or brown rice)

subheading: For the Vegan “Egg” Scramble:

8 ounces (225 g) extra firm tofu, drained

½ teaspoon ground turmeric

½ teaspoon Black Salt / Kala Namak, to sprinkle on top (Optional)

subheading: For the Veggies + Sauce:

4 cloves of garlic, minced

1 red bell pepper, sliced

4 green onions, white and green parts separated and sliced

1 carrot, grated

⅔ cup (158 ml) vegetable broth ( homemade or store-bought)

3 tablespoons coconut sugar

2 tablespoons low-sodium tamari (or soy sauce)

1 to 3 tablespoons Sriracha ( reduce for mild heat )

1 tablespoon cornstarch

1 cup (100 g) bean sprouts

Juice of ½ lime, plus extra wedges for serving

Fresh cilantro, chopped (for garnish)

⅓ cup (40 g) dry roasted peanuts, roughly chopped

Directions at frommybowl.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer