Step 1

Place the rice noodles in a large bowl and pour over enough lukewarm water to fully cover them. Allow them to soak for ~20 minutes.

Step 2

While the noodles are soaking, prepare the sauce. Heat the coconut or cane sugar in a small saucepan over low.

Step 3

Once it’s melted, add the water, tamarind paste, vegan fish sauce or tamari, and dried chili flakes. The sauce will harden at first but don’t worry.

Step 4

Bring the sauce to a simmer for about 1 minute, then turn the heat off, cover the pot, and let the sugar melt while you prepare the rest of the dish.

Step 5

Heat 2 tablespoons of neutral vegetable oil in a large non-stick pan or wok over medium-high heat. Add the garlic and shallots and sauté for about 1 minute, just until they begin to soften.

Step 6

Add the crumbled tofu cubes to the pan, cooking for 1-2 minutes or until they’re well combined with the shallots and garlic. Season the tofu with turmeric and regular sea salt or black salt for an “egg” flavor.

Step 7

Drain the noodles in a colander, then add them to the pan along with the prepared sauce. Toss gently for a few minutes until the noodles absorb the sauce.

Step 8

Lastly, add the bean sprouts, Chinese chives or scallions, and roasted peanuts to the pan. Toss these ingredients through the noodle mixture until they are well combined, then remove the pan from the heat.

Step 9

Serve your vegan Pad Thai immediately with a garnish of peanuts, lime wedges, bean sprouts, Chinese chives or scallions, sweet chili sauce, and more chili flakes to taste. Happy eating!