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Pad Thai by The Buddhist Chef | Vegan Outreach

Ingredients

• 1 cup firm tofu diced
• 1/4 cup corn starch
• 2 French shallots, minced
• 2 green onions, thinly sliced
• 2 tsp chopped garlic
• 2 medium carrots julienned or grated
• 1 diced tomato
• 4 tbsp soy sauce
• 4 tbsp cane sugar (or brown sugar)
• 1 teaspoon chili paste or dried chili to taste
• 4 cups rehydrated rice noodles
• 2 cups bean sprouts
• 1/2 cup crushed peanuts
• 2 tablespoons rice vinegar
• 1/4 cup oil
• salt and pepper to taste

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