Asian cuisine, more precisely, Indo Asian cuisine has a special place in our hearts. The ease with which it can be put together is a major plus. A few ready made sauces in the fridge and it literally comes together in 15 minutes. This is my vegan version of Pad Thai. We do eat egg at home, so if you want to, a scrambled egg would do wonders to the dish. But if you don’t, then i got you covered. Rice noodles are available these days in all major super markets and online stores these days. The sour sweet spicy taste of Pad Thai will have you hooked in no time.
- Rice Noodles, Flat
- Tamarind Extract
- Palm Sugar / Jaggery
- Lemon Juice
- Spring Onions
- Roasted Peanuts
- Sesame oil
Soak rice noodles in water for 15 mins, drain and keep aside.
In a bowl add sriracha, tamarind extract, palm sugar or jaggery and lemon juice. Whisk to combine. Add a tbsp of water if the sauce is too thick. The quantities will totally depend on how hot, sweet or tangy you want the pad thai to be. Go with your mood.
In a pan heat sesame oil. Add the sauce and cook for a few minutes till the raw smell goes away. Set the sauce aside.
In the same pan heat another tablespoon of oil. Add the white part of the spring onion and cook. Crumble half the tofu and add to the oil and toss. Chop the rest of the tofu into bite size pieces and add to the pan. Toss well.
Add the sauce, Rice noodles, salt if required and toss well. Add a splash of water, cover and cook for 5 mins.
Finish with roasted peanuts and spring onion greens.
Serve piping hot with some cooling cucumber slices, chilli flakes and some crushed peanuts.
Pad Thai Gorgeousness !!