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Easy Vegan Pad Thai (In 30 Minutes!) - From My Bowl
Ingredients
- For the Noodles:
- 8 oz Pad Thai Rice Noodles
- 1 piece of Kombu* (optional)
- For the Vegan “Egg” Scramble:
- 15 oz block Extra Firm Tofu, drained
- ½ tsp Turmeric
- ½ tsp Salt OR Kala Namak, also known as Black Salt
- For the Veggies + Sauce:
- ⅔ cup Vegetable Broth
- 3 tbsp Coconut Sugar
- 2 tbsp Tamari
- 1–3 tbsp Sriracha (reduce for mild heat)
- 1 tbsp Cornstarch + 3 tbsp Water or Vegetable Broth
- 4 Cloves Garlic, minced
- 1 Red Pepper, sliced
- 4 Green Onions, White and Green parts separated
- 1 Carrot, grated
- 1 cup Bean Sprouts
- Juice of ½ Lime, plus extra wedges for serving
- Fresh Cilantro, chopped (for garnish)
- ⅓ cup Dry Roasted Peanuts, chopped
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