1 8oz box - rice noodles (I used Annie Chun's brown rice noodles)
Pad Thai
3 tablespoons - peanut oil
1 red onion - chopped
2 cloves garlic - minced
1 extra firm block of tofu - cut into triangles, c
1 tablespoon lemongrass - finely minced
4 scallions - chopped
⅓ cup peanuts - chopped and roasted
3 tablespoons cilantro - chopped
lime wedges for serving
For the Sauce
6 tablespoons - tamari
4 tablespoons - maple syrup
2 tablespoons - tomato paste
2 tablespoons - Asain hot chili sauce
3 tablespoons - lime juice
¼ cup - rice wine vinegar
Instructions
In a medium sized bowl add all the sauce ingredients and whisk until fully incorporated and set aside
In a large wok heat 2 tablespoons of the oil and add the tofu and cook on medium high heat to get a nice crisp on both sides of the tofu, once both sides are golden brown remove from heat and put in a bowl and set aside.
While the tofu is cooking. In a large pot cook noodles until al dente(cooked but still firm), be sure not to fully cook/over cook because they will get further cooked when added to the wok.
Preheat your oven to 300 and on a baking sheet scatter the peanuts and cook for 10 minutes shaking them up around 5 minutes.
Using the same wok add the remaining tablespoon of oil and add the red onion and red peppers cook for 2 minutes on medium heat
Add the lemongrass and garlic and heat for another 2-4 minutes
Add the sauce and mix thoroughly
Add the scallions, peanuts, bok choy and tofu and cook for a few minutes until heated throughout.
Serve topped with additional roasted peanuts and cilantro
Notes
Keep in mind that in the original recipe she mentions to not add all the noddles and all the sauce together until you are ready to eat it all to prevent mushy noodles, however we did and didn't have any issues
Recipe by the vegan ginger at https://www.theveganginger.com/tofu-veggie-pad-thai/