Peanut Butter Pad Thai
This peanut butter pad thai is a creamy plant-based twist on traditional pad thai. Loaded with tofu and veggies for a hearty and nutritious meal.
PRINT
Servings: 3
Ingredients
- 6 oz rice noodles
- 16 oz medium firm or firm tofu drained
- 2 tbsp cooking oil
- 2 garlic cloves minced
- 1 cup shredded cabbage
- 1-2 carrots julienned
- 8 oz bean sprouts
Sauce
- ¼ cup peanut butter
- 2 tbsp
tamarind paste* - 2½ tbsp soy sauce or tamari for gluten-free
- 2 tsp lime juice
- 2 tbsp sugar
- 1½ tsp ground dried shiitake mushrooms** optional
- ¼ cup water
Garnishes
- ¼ cup crushed peanuts
- ½ cup cilantro chopped
- 2 green onions sliced
- 1 lime cut into wedges
Instructions
- Soak rice noodles in hot water for 10-20 minutes until just tender (or prepare according to package instructions). Drain and rinse under cold water.
- Meanwhile, mix together sauce ingredients. Taste and add more tamarind, lime juice, or sugar as desired.
- Cut tofu into cubes and pat dry with a towel. Heat a tablespoon of cooking oil in a large wok or skillet over medium high heat. Once hot, add tofu and cook undisturbed for a couple minutes on each side until golden brown. Transfer to a plate.
- Add remaining oil to wok, then add the garlic and fry for 30 seconds, stirring constantly. Add cabbage and carrots and cook until crisp-tender, 3-5 minutes.
- Add bean sprouts, noodles, tofu, and sauce. Cook for another minute, tossing well to combine all the ingredients.
- Garnish with peanuts, cilantro, green onions, and lime juice.
Notes
GROUND DRIED SHIITAKE: Traditional pad thai uses fish sauce which is rich in umami flavor. To make it vegan, we use soy sauce and dried shiitake to add umami. You can omit this if necessary, but it adds an extra layer of flavor.