4 Servings
15 Minutes
Allergens
Submitted by Sarah Angress
For some reason whenever I get a craving for something all I can think about is asian noodles. I think of dishes like lo mein and ramen, but my absolute favorite is pad thai. It is impossible to find kosher pad thai in any restaurant that I know of and on top of that I am a vegan, which makes everything easier as you can imagine! So, left to my own devices I have mastered my very own kosher vegan pad thai made with easy to get ingredients and very little time!
Boil pad thai noodles according to package instructions. Drain. Rinse with cold water.
Take the tofu and place it in a large towel. Squeeze gently to take the water out. The more water you can remove the better, but be careful to not crumble the tofu.
In a large pan add 1-2 tbsp of oil and allow to heat up over medium-low heat. Once hot add the garlic, onion flakes, and chili pods. Stir and cook until brown. Add the tofu, stir, and allow to brown and soak up flavors over medium heat. Add ginger, paprika, white pepper, and salt. Stir to combine and allow to cook for another 2-3 minutes.
Reduce stove to low heat and allow pan to cool for a few minutes. Add the saffron road pad thai simmer sauce packets and the rice vinegar. Stir to combine and allow sauce to simmer over medium-low heat for 5-10 minutes, depending on how thick you like your sauce.
Add carrots, bean sprouts, and green onion. Stir to combine and cook for another 3-5 minutes.
Transfer to serving dish. Garnish with crushed peanuts, cilantro, and lime wedges.
Notes:
The pad thai sauce is a bit spicy on its own. If you are looking to make the recipe mild, leave out the chili pods and add 2 tbsp of coconut milk.
