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Let’s begin by making the peanut sauce first. In a small bowl, add brown sugar.
Add all the remaining sauce ingredients to the same bowl and stir to combine. Mix the peanut sauce until smooth and creamy. Set aside.PROTIP- Instead of stirring all the ingredients with hand, you can transfer all the ingredients to a food processor or a blender and puree it to perfection. This way, you will end up in a creamy and thick peanut sauce.
Meanwhile, transfer the gluten-free pad Thai noodles to a large bowl. Pour hot boiling water just enough to cover the noodles.
Stir and make sure the Thai noodles are submerged in water.Cover the bowl and let the noodles sit undisturbed for 5-6 minutes or until al dente. (follow the instructions on the package)PROTIP– After the resting time is over, drain the noodles and toss with little oil to prevent sticking. Set aside.
Remove the Mori-Nu Tofu Extra Firm one from the packet. Briefly press it and cut it into cubes.
Heat oil in a heavy-bottomed skillet. Once the oil is hot, add tofu and season it with paprika and red chili flakes.
Sauté it for 3-4 minutes until evenly brown on each side, turning occasionally. When cooked on both sides, remove and set aside.
To the same pan, add chopped garlic, sauté for 1-2 minutes. Add bell peppers and cook for about 1-2 minutes.
Take the skillet off the heat. Add chopped scallions. Mix everything to combine. Spread all the ingredients around to make room for the noodles.
Add pad Thai noodles and bean sprouts. Top with more scallions, browned tofu, cilantro leaves, and coarsely crushed peanuts.
Finally, add the flavor-booster – Thai peanut sauce that we had prepared earlier in the recipe. Return it to the heat and cook for another 2-3 minutes on medium-low heat, tossing occasionally. PROTIP- Use tongs to mix all the ingredients until everything is coated in the peanut sauce.
Remove from heat and serve. To serve, garnish the Vegan Pad Thai noodles with lemon wedges, additional bean sprouts, scallions, cilantro, and black sesame seeds (optional).