vegan pad thai w/ fresh bean sprouts, lime, and scallions
Recipe:
- 7 oz of rice noodles (usually half a package), cooked
- 10-12 shiitake mushrooms
- 1 block of firm tofu
- 10 oz of bean sprouts (normal people probably use half the bag. i really like bean sprouts up to you)
- 2 stalks of green onions, chopped into big pieces
- Half an onion, sliced thinly
- 4 cloves of garlic
- oil for frying
For the sauce:
- 5-6 tablespoons of soy sauce
- juice of 2 limes
- 2 big tablespoons of crunchy peanut butter
- ½ tbsp of sesame oil
- ½ tsp sea salt
- 2 tbsp of garlic chili sauce (the one with seeds) (adjust to taste)
- 1 tbsp of ketchup
- 3 tbsp of agave syrup (adjust to taste)
Of course and always, adjust to taste. I recommend making 2 batches of the sauce, and using as much or as little as you need. First, cook the noodles according to package. I just soaked mine in warm water for 30 minutes while prepping the other ingredients then stuck it in the microwave for 5 minutes near the end to cook through. First, cut your tofu into small cubes and fry until golden brown in oil on high heat. Leave aside. Add more oil and fry up the garlic for like 30 seconds, then add the bean sprouts, leaving a little aside for garnishing. Add onions and mushrooms and cook until tender. Salt and pepper it. Add your tofu and stir. Add your cooked noodles and on medium heat, pour sauce all over noodles. Add more sauce if necessary. Plate it and serve with more bean sprouts and lime. Better than takeout. enjoY!!