Step 1

Add rice stick noodles to a large pot and then pour boiling water over the noodles. Soak noodles in boiling water for 8 minutes.Then drain the water and rinse the noodles under cold water and set aside. I also cut the noodles sometimes with a scissor so that it's easier to toss the noodles with the sauce and veggies later.I followed the instructions for the rice stick noodles that I used, if using any other noodle type, follow the instructions on the package.

Step 2

To a measuring jar or bowl, add all the ingredients for the sauce- tamarind concentrate, soy sauce, brown sugar and 1 tablespoon water. Mix well and set aside.

Step 3

Press the tofu with a heavy object for around 20 minutes, do this before you soak the noodles. Then cut into small cubes and toss the tofu with cornstarch until coated.

Step 4

Heat 1 tablespoon oil in a skillet on medium heat. Once hot, add the cornstarch tossed tofu to the pan in a single layer. Cook for around 7 minutes on one side until it turns golden brown in color. Then flip and cook the other side. Remove the cooked tofu on a plate.

Step 5

To a wok, now add the remaining 2 tablespoons of oil on medium-high heat. Once hot, add the chopped garlic, sliced onion, thai chili and cook for 2 minutes.

Step 6

Then add the sliced carrot and peppers and cook for 2 more minutes, then add the bean sprouts and mix.

Step 7

Add in the prepared sauce followed by the noodles. Mix well until everything is well combined, I use a pair of tongs to mix everything together.

Step 8

Cook for around 3 minutes until all of the sauce is absorbed by the noodles. Then add garlic chives.Also add salt and red chili flakes, mix and turn off the heat.

Step 9

Place this Vegan Pad Thai on serving plate and garnish with lots of crushed peanuts and serve with lime wedge and a side of hot sauce.