Vegan Pad Thai - 泰式炒河粉

By WoonHeng · 45 min

Ingredients

Instructions

1. Soak the rice sticks in room-temperature water until soft, then drain and set aside.
2. Pan-fry the tofu cubes until golden and set aside.
3. Stir the chopped palm or coconut sugar into the ½ cup hot water until melted, then mix in the rest of the sauce ingredients until well combined.
4. Heat 1 tablespoon oil in a non-stick pan and sauté the shallots until translucent.
5. Add the preserved radish and cook over medium heat for 1–2 minutes.
6. Add the garlic and sauté for about 30 seconds, then add the tofu.
7. Add the rice sticks and stir briefly to spread them out.
8. Pour in the sauce and gently fold to coat the noodles.
9. Add the Chinese chives, mung bean sprouts, chili flakes and a handful of chopped peanuts, and toss until well combined.
10. Serve warm with lime juice, more crushed peanuts, fresh mung bean sprouts and chili flakes.

Summarized from WoonHeng's video. Watch it for the details.

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