Vegan Pad Thai

Instructions

1. Step 1

   Whisk the tamarind concentrate, soy sauce, palm sugar, lime juice, and chili flakes until the sugar mostly dissolves. Set this sauce aside.

   Timer: 2 min (fixed)

   Ingredients used: 45.0 ml Lime Juice, 35.0 gr Palm sugar, 3.0 gr Red Chili Flake, 45.0 ml Soy Sauce, 60.0 ml Tamarind Concentrate

   Cookware: mixing bowl

2. Step 2

   Bring a pot of water to a boil, remove it from the heat, and pour it over the rice noodles in a heatproof bowl. Soak until flexible but still firm, then drain thoroughly.

   Timer: 7 min (fixed)

   Ingredients used: 250.0 gr Rice Noodle

   Cookware: colander, Heatproof Bowl, pot

3. Step 3

   Heat 1 tbsp (15 ml) oil in the wok over medium heat. Add the tofu and cook, turning occasionally, until golden on several sides; transfer it to a clean plate.

   Timer: 7 min (fixed)

   Ingredients used: 300.0 gr Tofu, 15.0 ml Vegetable Oil

   Cookware: spatula, wok

4. Step 4

   Set the wok over high heat and add the remaining 2 tbsp (30 ml) oil. Stir-fry the shallot and garlic until fragrant and lightly softened.

   Timer: 2 min (fixed)

   Ingredients used: 12.0 gr Garlic, 100.0 gr Shallot, 30.0 ml Vegetable Oil

   Cookware: spatula, wok

5. Step 5

   Add the drained noodles and prepared sauce. Toss over high heat until the sauce is absorbed and the noodles are tender but still chewy.

   Timer: 3 min (fixed)

   Cookware: spatula, wok

6. Step 6

   Return the tofu to the wok. Add 1 cup (100 gr) bean sprouts and 35 gr garlic chives, then toss just until the vegetables begin to soften.

   Timer: 2 min (fixed)

   Ingredients used: 100.0 gr Bean Sprout, 35.0 gr Garlic Chive

   Cookware: spatula, wok

7. Step 7

   Divide the Pad Thai among four plates. Top with the remaining ½ cup (50 gr) bean sprouts, remaining 15 gr garlic chives, and the peanuts; serve with lime wedges.

   Ingredients used: 50.0 gr Bean Sprout, 15.0 gr Garlic Chive, 1.0 piece Lime, 60.0 gr Peanut

   Cookware: cutting board, kitchen knife