plant-packed pad thai

When my fiancé, Jesse, and I traveled to Thailand in 2017, we were fortunate to take an authentic cooking class in a beachside town called Krabi. One of the dishes we assembled was pad Thai, and the cooking instructor was generous in guiding me on some vegan substitutions during the class. This recipe is loosely based on authentic pad Thai, including traditional tamarind paste, with the addition of several vegetables and plant-based ingredient substitutions

Good

% Daily Values based on a 2,000 calorie diet

Step 1

1. Cook the rice noodles according to the package directions. 2.Prepare the sauce: Whisk together the tamari, coconut sugar, warm water, and tamarind paste in a small bowl until combined. Set aside. 3.Prepare the tofu egg: Place the tofu on a cutting board or plate, and mash it with the back of a fork. Combine the tofu, black salt, and turmeric in a large skillet and sauté over medium heat until cooked, about 5 minutes. Pour the tofu back onto the plate and set aside. 4.Prepare the stir-fry: In the same skillet, combine the garlic, red onion, and carrots with a tablespoon of water, if needed, and sauté over medium heat for 2 minutes, or until softened slightly. 5. Next, add the cooked rice noodles and the sauce and gently stir until combined, followed by the tofu egg. Plate and garnish with green onions, crushed peanuts, cilantro, lime juice, and red pepper flakes, as desired.