Vegan Pad Thai, a plant-powered twist on the classic, seamlessly marries rice noodles, tofu, and a vibrant medley of vegetables. Stir-fried to perfection, this dish boasts a harmonious balance of textures and flavors, elevated by a sweet, tangy, and savory sauce. Topped with crunchy peanuts and fresh herbs, it's a delicious, cruelty-free rendition of the beloved Thai street food. Experience the satisfaction of every bite, as the diverse elements converge to create a wholesome, satisfying, and utterly delightful culinary journey for your taste buds. 

RECIPE (3-4 servings, 20min prep time):

• -200g rice noodles

• Soak in warm water for 10 mins.

• Drain and rinse.

• -200g tofu + 1 Tbsp corn starch

Tear the tofu in chunks, dust with corn starch and fry in oil until browned.

• 1 onion

• 2 cloves garlic

• 1 red pepper (optional)

Sauté for about 5mins.

Add the rice noodles.

• a handful bean sprouts and scallion greens

• Add to the pan.

• 3 Tbsp soy sauce

• 3 Tbsp sugar

• 3 Tbsp tamarind paste (check your local Asian store)

Mix and add to the pan.

Cook for 3-4mins on medium heat that the noodles absorb the sauce.

Serve with crushed peanuts and lime