My husband always had a love for thai food and pad thai is his favorite dish. My version is off course vegan and gluten free and can be made more of less spicy depending on your desire.
- 1/2-pound dried pad Thai brown rice noodles
- 1/4 cup Tamari or Bragg’s liquid amino sauce
- 2 tablespoons light brown sugar
- 1 tablespoon tamarind paste
- 1/2 tablespoon vegan sriracha (or use more for more spicy)
- 2 tablespoons vegetable oil
- 1 tsp garlic powder
- 1 cup extra fim tofu, drained, pressed and cubed
- 2 small shallots, thinly sliced
- 2 cups julienned carrots
- 1 cup red cabbage, grated
- 1 cup small broccoli florets
- 1 cup bean sprouts
- 1 Tbsp. fresh cilantro, minced
- 1/4 cup ground roasted peanuts
- Cook noodles according to package directions). Drain the noodles in a colander, shaking off any excess water.
- Whisk the soy sauce with the brown sugar, tamarind paste, garlic powder and Sriracha in a bowl.
- In a wok or skillet, heat the oil on medium heat. Add the tofu, shallots, cabbage, broccoli and carrots and cook over high heat, stirring occasionally, until lightly browned, about 5 minutes. Add the noodles and stir-fry until heated through, about 2 minutes.
- Add the sauce and stir-fry until the noodles are evenly coated and the sauce has thickened slightly, 2 to 3 minutes. Plate and garnish with the peanuts bean sprouts and cilantro.
