Vegan Pad Thai

This delightful dish begins with placing pad Thai noodles in a large bowl, followed by covering them with very hot water. The noodles should be soaked until they reach a pliable state, which typically takes around 15 minutes. After draining them well, set the noodles aside.

While the noodles are soaking, take a small bowl and whisk together soy sauce, brown sugar, tamarind paste, and Sriracha.

In a large nonstick wok or skillet, heat oil until it shimmers. Proceed by adding garlic, shallots, carrots, and any additional vegetables of your choice. Cook over high heat, stirring occasionally, until the ingredients are lightly browned, which usually takes about 5 minutes. Next, add the noodles and scallions, and stir-fry until they are heated through, approximately 2 minutes.

Now it’s time to add the sauce. Stir-fry the noodles until they are evenly coated and the sauce has slightly thickened, which typically takes 2 to 3 minutes. Transfer the pad Thai to a platter, and for the finishing touches, garnish it with peanuts, bean sprouts, and mint. Serve and enjoy!

Note: It’s worth mentioning that the ingredient quantities and cooking times may vary based on personal preferences and desired outcomes.

Ingredients:

• 1/2 pound dried Pad Thai rice noodles
• 1/4 cup soy sauce or gluten-free Tamari
• 2 tablespoons light brown sugar or coconut sugar
• 2 kaffir lime leaves (if available)
• 1 tablespoon tamarind paste or lime juice mixed with sugar
• 1 hot pepper (if desired)
• 1 tablespoon Sriracha or chile-garlic sauce
• 2 tablespoons vegetable oil
• 2 garlic cloves, thinly sliced
• 2 small shallots, thinly sliced
• 1 medium carrot, julienned
• 1/3 pound tofu or chicken (optional)
• Snow peas or other vegetables (if available)
• Fresh mint leaves
• Peanuts
• Bean sprouts

Instructions:

1. Cook the Pad Thai rice noodles according to the package instructions. Drain and set aside.
2. In a small bowl, whisk together the soy sauce, light brown sugar, kaffir lime leaves (if using), tamarind paste (or lime juice mixed with sugar), hot pepper (if desired), and Sriracha (or chile-garlic sauce). Set the sauce aside.
3. Heat vegetable oil in a large skillet or wok over medium-high heat. Add the garlic and shallots, and cook until they become fragrant and lightly browned.
4. If using tofu or chicken, add it to the skillet and cook until it’s cooked through. If using chicken, make sure it’s cooked to an internal temperature of 165°F (74°C).
5. Add the julienned carrot and snow peas (or other vegetables) to the skillet. Stir-fry until the vegetables are tender-crisp.
6. Add the cooked noodles to the skillet and pour the sauce over them. Toss everything together to coat the noodles evenly with the sauce. Cook for an additional 2-3 minutes until the noodles are heated through.
7. Remove the skillet from heat and garnish the Pad Thai with fresh mint leaves, peanuts, and bean sprouts.
8. Serve the Pad Thai immediately and enjoy!

Note: Feel free to adjust the ingredient quantities and add or omit any vegetables or proteins based on your preferences.