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Name: Vegetable Pad Thai
Prep time: 12 min
Total time: 22 min
Yield: 4 servings
Ingredients: 80 ml smooth seedless tamarind paste; 45 ml soy sauce; 30 ml mushroom vegan oyster sauce; 25 g palm sugar, finely chopped; 10 ml rice vinegar; 5 ml sriracha; 300 g flat dried rice noodles, 3 mm wide; 1500 ml boiling water, for soaking (discarded); 200 g firm tofu, pressed and cut into 1.5 cm cubes; 35 ml sunflower oil, divided; 4 g fine salt, divided; 4 garlic cloves, finely minced; 3 spring onions, white and green parts separated, thinly sliced; 1 medium red bell pepper, thinly sliced; 150 g beansprouts; 60 ml water; 40 g roasted salted peanuts, roughly chopped; 1 lime, cut into 4 wedges; 10 g fresh coriander leaves; 4 g dried chilli flakes

Vegetable Pad Thai

Crisp tofu and beansprouts tossed with tamarind-glazed rice noodles.

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Created with AI · Nutrition is estimated · Not kitchen-tested

Vegetable Pad Thai

Crisp tofu and beansprouts tossed with tamarind-glazed rice noodles.

Loading recipe…

Created with AI · Nutrition is estimated · Not kitchen-tested

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