30 MINUTE VEGAN PAD THAI #vegetarian #vegan #breakfast #easy #food

30 Minute Vegan Pad Thai with rice noodles, tofu, veggies, peanuts and the most staggering, straightforward sauce. Discussion about a simple supper utilizing ordinary fixings! Superior to anything take-out.

I've had Vegan Pad Thai on my rundown of plans to make for most likely a year now. It took me two or three attempts to get it without flaw, so we have had a great deal of noodles to eat at my home the most recent couple of weeks!

It was somewhat of a test to get the sauce perfectly, since customary Pad Thai plans call for fish sauce. Vegetarian fish sauce obviously exists, yet I've never observed it.

I needed this formula to be as basic as could be expected under the circumstances, so I endeavored to get the fixing list down and incorporate just simple to discover staples. I have separated the directions into simple to pursue steps, and this Vegan Pad Thai truly will be prepared in less than 30 minutes! I figure you will adore the outcome.

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Ingredients :

• 7 ounces stir fry rice noodles
• 2-3 tablespoons vegetable oil
• 16 ounce block extra-firm tofu, pressed and cut into 1/2 inch cubes

Sauce

• 4 tablespoons low sodium soy sauce
• 2 tablespoons rice vinegar
• 4 tablespoons pure maple syrup
• 2 tablespoons fresh lime juice
• 1 teaspoon Sriracha hot sauce

Vegetables

• 1 cup julienne sliced carrots, about 3 carrots
• 3 green onions, chopped

Instructions :

1. Prepare all of your ingredients before you begin. Slice the carrots, chop the green onions, cilantro and the peanuts. Press your tofu if needed (I like to get the vacuum packed extra-firm tofu so no need to press it), and then chop into 1/2 inch cubes.
2. Cook the noodles: Bring a large pot of water to a boil. Add the noodles and cook for 1 minute. Remove from heat, and let them soak for 5 minutes. Drain and rinse with cold water. Set aside.
3. Make the sauce: Stir all the sauce ingredients together in a small bowl. Set aside.
4. Fry the tofu: In a large pan (you can even use the same pot you boiled the noodles in), heat the oil over medium-high heat. Add the tofu, and fry it until all sides are golden brown.
5. To the pan with the tofu, add the noodles, sauce, carrots, green onions and half of the cilantro. Stir as it warms up. 
6. Serve immediately, sprinkling peanuts and more cilantro on the top of each serving, with lime wedges and mung bean sprouts on the side. Squeeze lime juice to taste before eating. Yum!

Source : bit.ly/2LZkSGp

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