A vegan Pad Thai recipe, inspired by a cooking class in Chiang Mai, featuring rice noodles, baked tofu, bean sprouts, and a flavorful tamarind-based sauce. The recipe provides instructions for making homemade tamarind paste as an option.
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 3/4 cup of hot water. Let sit for 2 minutes then using a large fork break down the tamarind, smashing it and mixing…it should create a sauce, Mix for 1 min then remove seeds.
2. Grab a small bowl then to tamarind add cane sugar, lime juice, rice vinegar, soy sauce and chili pepper. Whisk together until smooth and set aside.
3. Prepare the rice noodles according to the directions on package. The rice noodles I purchased at the asian market required for 6-8 minutes of soaking in hot water.
4. To a wok over medium heat add 2 tbsp high heat oil. Add green onions & cook for 2 mins then add in minced garlic. You can then add tofu or you can cook tofu in my air fryer, tossed in 1 tbsp sesame oil and 1 tbsp soy sauce...for 12 mins tossing half way through.
5. Add drained noodles, then add sauce mixture and fold together until all of the liquid is absorbed, about 2-4 minutes, constantly tossing the noodles!
6. Place about half of the bean sprouts in the center of the noodles, and spoon some noodles to cover and cook for a few more seconds.
7. Garnish with green onion, lime, crushed peanuts and optional herbs like cilantro.
