Amazing Plant-Based Pad Thai recipe
Inspired by our 2 month trip to Thailand in 2019, I've developed a quick & easy version of a traditional pad thai that I know you will enjoy!
1 block firm tofu cut into blocks (optional)
1 box pad thai noodles
6 cloves garlic, minced
2 medium shallots, diced (or 1 onion)
2 green onions, sliced
1 carrot, jullienned
1 red bell pepper, jullienned
1/4 cup tamari or soy sauce
3 Tbsp tamarind paste (optional)
2 Tbsp maple syrup (or raw sugar)
1 Tbsp Sriracha hot sauce (optional)
1/2 lime, juiced
Take cubed tofu and add to an air fryer for about 15 minutes. If you don't have an air fryer, you can use 1 TB olive oil and fry it in a pan until crispy.
Add the pad thai noodles to a big bowl of warm/hot water. Set aside.
Add prepared garlic, shallots, and green onions to a pan. Fry until brown about 3-4 minutes. Then add the carrot & bell peppers, warm for 1 minute. Toss in the tofu.
Add all sauce ingredients together and add to the pan.
Next strain the noodles and add to the pan. Mix the noodles lightly, coating them in the sauce. Cook until sauce is soaked into noodles, about 4 minutes.
Serve with whatever garnish you like. Enjoy!
Pad Thai Noodles: https://amzn.to/3oYmKTy
Tamarind Paste: https://amzn.to/3gY3otl
Maple Syrup: https://amzn.to/3H2g10T
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