Easy Spicy Vegan Pad Thai

• Prep | 5-10 m

• Cook | 15-18 m

• Ready in | 20-28 m

• Makes | 2 servings

Ingredients

Sauce:

• 1/4 cup light brown sugar

• 2 tbsp maple syrup

• 1 tbsp tamarind concentrate

• 1-3 tbsp sriracha

• 1/4 cup vegan Worcestershire sauce

Pad Thai:

• 1 tbsp olive oil

• 3 tbsp pickled radishes*

• 1/3 cup chopped extra-firm tofu (not pressed)

• 2 tbsp thinly sliced shallots

• 8 oz. rice noodles (+ 1 tsp olive oil if needed)

• 1/3 cup water from noodles

• 1 tbsp sugar

• 1/3 cup chives

• 1 cup bean sprouts

Optional Toppings:

• Lime wedges

• Roasted Peanuts

• Scallions or chives

Directions

1. Over low heat, melt sugar and maple syrup in a pot. Stir in the remaining sauce ingredients. Bring to a boil and then remove from heat.

2. Prep noodles according to package. Remove from heat/water 1-2 minutes early. Set aside 1/3 cup of the water used to prep the noodles. If noodles are sticky, stir in 1 tsp of olive oil. Set aside.

3. Heat 1 tbsp olive oil in a wok. Add pickled radishes, tofu, and shallots and heat for 3-5 minutes while stirring.

4. Add prepped noodles and reserved noodle water. Stir and heat for 4-5 minutes. Add 1/4 cup of Pad Thai sauce and stir.

5. Add sugar, chives, and bean sprouts and cook for 1-2 minutes. Remove from heat. If desired, serve with additional toppings. Enjoy!

Notes

*For homemade pickled radishes, chop radishes and add to a small bowl with 1/2 cup vinegar, 1 tsp sugar, and a pinch of salt. Let sit for at least 10-15 minutes.