An easy-to-follow vegan Pad Thai recipe, with detailed explanations for preparation, including a note on making your own tamarind paste. The recipe is presented with ingredients for a flavorful Pad Thai sauce and main components.
1. If you have chosen to make your own tamarind paste, take off the shell of 6 tamarind pods then place in a bowl with 1 cup of hot water. Let sit for 5 minutes then using a large fork break down the tamarind, smashing it and mixing…it should create a lumpy sauce, Mix until it becomes a bit smoother.
2. Next grab a bowl & spoon out 2 tbsp of tamarind sauce into the bowl (make sure to not get any seeds or big lumps) if using store bought tamarind paste use 2 tbsp, then add cane sugar, lime juice, rice vinegar, soy sauce and Sriracha and minced garlic. Whisk together until smooth and set aside.
3. Prepare the rice noodles according to the directions on package. The rice noodles I used required for 6-8 minutes of soaking in hot water. It's okay that the noodles feel a bit firm. Noodles continue to cook in the pan with the sauce. (Recipe continued in comments)
