- 350 g wide rice noodles
- 2 tbsp tamarind paste (30 g)
- 1/2 cup low sodium soy sauce (120 ml)
- 1/4 cup coconut sugar (60 g)
- 1/4 cup peanut butter (60 g)
- 1/4 cup lime juice (60 ml)
- 2 tbsp sesame oil (30 ml)
- 1 package extra firm tofu, pressed and diced (454 g)
- 4 large garlic clove, sliced (30 g)
- 1 large shallot, sliced (60 g)
- 1 bunch green onion , sliced (110 g)
- 1 tsp chili flakes
- 1 cup bean sprouts (110 g)
- 1 cup roasted peanuts (115 g)
- finely chopped cilantro
- fresh lime
- Cook noodles as per packaged directions. Rinse with cold water and drain well. Drizzle with ¼ tsp oil and toss to prevent sticking.
- While noodles are cooking in a medium size bowl thoroughly mix together the sauce ingredients and reserve for later.
- Heat up a large fry pan over medium heat for 1-2 minutes. Once heated add sesame oil until there is a shine to it (approximately 1 minute). Add your diced tofu and allow to crisp until golden brown, about 2-3 minutes. Using tongs, flip your tofu until every side is golden brown and crispy. When ready, remove and place on a paper towel lined plate.
- When the tofu is out of the pan, add the garlic, shallots, green onion and chili flakes. Cook for about 2 minutes until fragrant.
- Add the mixed sauce and bring to a boil.
- Once sauce boils, toss in your reserved noodles. Using tongs mix together until noodles are fully coated in sauce.
- Add the cooked tofu and bean sprouts toss together until mixed.
- Serve in your favourite bowl and top with roasted peanuts, chopped cilantro and a fresh lime wedge.
Tofu: To press the tofu, either use a tofu press or fold the block of tofu between a dish cloth and place a heavy object on it, such as a skillet or a few books, for at least 20 minutes. Pressing the tofu is optional but it does help it absorb more flavour when you add it to the recipe. More details on how to press tofu can be found here.
Storing: Store in a sealed container in the fridge for up to 5 days. Enjoy cold or reheat as needed in the microwave or on the stovetop.
Gluten-Free & Nut-Free Options: For a gluten-free recipe, be sure to use gluten-free tamari or coconut aminos instead of soy sauce. To make it peanut-free, almond butter or cashew butter can be used instead of peanut butter and chopped cashews can be used for topping instead of peanuts. To make it nut-free, use sunflower seed butter or Wowbutter instead of peanut butter and omit the peanuts for topping.
- Serving Size: 1/6th of recipe
- Calories: 558
- Sodium: 104 mg
- Fat: 21 g
- Carbohydrates: 69 g
- Fiber: 6 g
- Protein: 20 g
Keywords: vegan pad thai, tofu pad thai