Instructions

• Step 1: Prepare the Noodles - Start by boiling a large pot of water. Once boiling, add the 4 ounces of Pad Thai rice noodles and cook according to the package instructions, usually about 6-8 minutes until tender. Drain and rinse under cold water to stop the cooking process. Set aside.
• Step 2: Make the Sauce - In a small bowl, whisk together the soy sauce, vegan fish sauce, tamarind concentrate, and 3 tablespoons of water. Set this sauce mixture aside; it will add an incredible flavor to your dish.
• Step 3: Cook the Tofu - Heat 2-3 tablespoons of high-heat oil in a wok or large skillet over medium-high heat. Once hot, add the cubed tofu. Cook for about 5-7 minutes, stirring occasionally, until the tofu is golden brown on all sides. Remove the tofu from the pan and set aside.
• Step 4: Sauté Aromatics - In the same pan, add a little more oil if needed, then add the sliced shallot and minced garlic. Sauté for 2-3 minutes until the shallots are translucent and fragrant. If you like some heat, add 1-2 teaspoons of chili flakes at this point.
• Step 5: Add Vegetables - Add the matchstick carrots and sliced bell pepper to the pan. Stir-fry for an additional 2-3 minutes until the vegetables are just tender but still crisp.
• Step 6: Combine Everything - Return the cooked tofu to the pan and add the cooked rice noodles. Pour the sauce over the mixture and toss everything together until well combined. The heat will help the sauce coat all the ingredients.
• Step 7: Final Touches - Add the bean sprouts and garlic chives (or green onions) to the pan. Toss everything again for another minute until heated through.
• Step 8: Serve - Serve your Vegan Pad Thai hot, garnished with crushed peanuts on top. Enjoy this beautiful dish with a wedge of lime on the side for an extra zesty kick!