Step 1

Add the sugar to a light-colored saucepan or skillet. Heat over medium heat for 2-3 minutes or until sugar has melted. Do not stir. Keep heating until the sugar gets a golden brown color and turns into caramel.

Step 2

As soon as the sugar has caramelized, deglaze with the 2 tablespoons of water. Be careful, as it will spit. Next, add the vegan fish sauce, sweet chili sauce, soy sauce, tamarind juice, and toasted rice powder if using. Let simmer for 1 minute or until the caramel has melted. Transfer the sauce to a small bowl and set aside.

Step 3

Bring a large pot of water to a boil. Once boiling, cook the rice noodles according to the package instructions.

Step 4

In the meantime, heat the oil in a skillet or wok over medium heat. Once hot, add the minced garlic and shallot, and cook for 2-3 minutes or until fragrant.

Step 5

Add the scrambled tofu and cook for another minute. At this point, you can add a pinch of turmeric to give the tofu a yellow color, and a pinch of kala namak salt for an eggy taste.

Step 6

Add the drained cooked noodles, bean sprouts, Chinese chives, and the sauce. Cook for 2-3 minutes, stirring regularly to coat the noodles with the sauce.

Step 7

Remove from heat, top with crushed peanuts, a squeeze of lime, and serve immediately. This Pad Thai will keep for up to 3 days in the refrigerator.