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Gluten-free vegan Pad Thai?
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Happy Monday, everyone?! As promised, I am sharing another Thai dish that we love.
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Recipe
Ingredients:
~ 1 package of rice stick noodles (about 10oz), cooked based on package instructions
~ 1/2 pack firm tofu, pan fry until golden brown
~ 1 cup fresh mung bean sprouts
~ 1/4 cup shredded carrots
~ 2 tablespoons tamarind concentrate
~ 1/4 cup vegan fish sauce ~ 3 tablespoons coconut sugar
~ 3 tablespoons soy sauce
~ 1/4 cup water
~ 3 cloves of garlic, minced
~ 1/4 cup roasted peanuts (you may substitute with roasted cashews)
~ scallions
~ avocado oil
~ salt to taste
In a bowl, whisk together fish sauce, coconut sugar, tamarind concentrate, soy sauce, water together and set aside.
Cook rice stick according to package instructions (I used 3mm wide). In a heated pan with 3 teaspoons oil, sauté garlic until soft, add rice sticks, tofu and 1/2 of the sauce. Toss well until well combined (get ready to use some hand muscles). Taste test and pour remaining sauce in, strive to coat noodles with sauce and add scallions.
Serve warm and garnish with roasted peanuts, mung bean sprouts, carrots, chili and a wedge of lime.
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Hope you like it and have a great #meatlessmonday ?
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