Vegan Pad Thai Recipe

This veggie lover Pad Thai with fresh tofu and vegetables makes the ideal weeknight supper! It's overly simple to make, pressed with flavor, and it's prepared in only 30 minutes. You will never need to eat take-out again! I completely love Thai nourishment! Regardless I love to recollect our excursions to Thailand during which we ate vegetable Pad Thai right at the sea shore! So obviously I additionally required a veggie lover form of the Thai great I could make at home. Furthermore, it turned out sooo tasty! The best part is the too firm broiler heated tofu and the tasty sauce! 

I realize the fixing rundown may appear to be somewhat long from the start locate, yet a considerable lot of the fixings are simply flavors or fundamental fixings like garlic, ginger, sugar, and pepper. You ought to have the option to discover the majority of the elements for this vegetable Pad Thai in any well-put away grocery store. 

The main exemption is the tamarind glue, which you can purchase on the web or in Asian grocery stores. I recorded it as discretionary as the formula is still very scrumptious without it. Yet, it's certainly progressively genuine with the tamarind glue.

Ingredients

For the vegan Pad Thai:

• 7 oz rice noodles
• 2 cups broccoli florets
• 1 red bell pepper, thinly sliced
• 1 carrot, thinly sliced
• 3/4 cup baby corn cobs
• 2 cloves of garlic, minced
• 3 green onions, cut into rings
• 1 piece of fresh ginger (about 1 inch)

For the vegan Pad Thai sauce:

• 4 tablespoons soy sauce
• 2 tablespoons fresh lime juice
• 2 tablespoons rice vinegar
• 2 tablespoons smooth peanut butter
• 1 tablespoon sambal olek, sriracha, or other chili paste
• 1/2 teaspoon ground ginger
• 2 teaspoons brown sugar/ coconut sugar
• 1 tablespoon tamarind paste (optional)
• black pepper

For the crispy oven-baked tofu:

• 7 oz firm or extra-firm tofu
• 1 teaspoon sesame oil
• 2 teaspoons soy sauce
• 1 tablespoon corn starch

To serve:

• lime wedges
• freshly chopped cilantro
• roasted peanuts

Instructions

1. Preheat your oven to 350 °F. Start by making the oven-baked crispy tofu. Cut the tofu into cubes. Place them in a bowl and add the sesame oil and the soy sauce. Stir well. Then add the corn starch. Make sure all cubes are covered in corn starch. Line a baking sheet with parchment paper and place the tofu cubes on top. Bake for 25 minutes, tossing halfway. 
2. Cook the rice noodles according to the instructions on the package. 
3. Heat some oil in a large non-stick pan or wok. Add the garlic, the green onions, the ginger, and the chili and cook for 2-3 minutes. 
4. Add the broccoli, the carrots, the baby corn, and the bell pepper. Cook for 7-8 minutes stirring frequently. 
5. In the meantime, make the sauce. Combine the soy sauce, lime juice, rice vinegar, peanut butter, chili paste, ground ginger, black pepper, tamarind paste, and brown sugar in a bowl and stir well.
6. Add the cooked noodles and the sauce to the vegetables and stir well. Cook for another 1-2 minutes until heated through. Then add the baked tofu cubes. Serve with lime wedges, freshly chopped cilantro, and peanuts. 

Adapted from HERE