This vegan Pad Thai recipe is inspired by an authentic Thai food truck version, promising a delicious and similar taste. It serves 2-3 people and takes about 20 minutes to prepare from start to finish.
1. Cook your rice noodles according to the package. Chop up your veggies and garlic/ shallots. Place near the stove.
2. Prepare the sauce. Mix all sauce ingredients together into a smooth consistency. (If you use the vinegar/ brown sugar instead of the tamarind paste, you might want to add more brown sugar to the sauce if it tastes too tangy. I added a few tablespoons)
3. Place all ingredients near stove. Heat up your pan on medium high. Add sesame oil and let it heat up for 30 seconds. Add in your shallots, garlic and chile flakes. Fry until the chile is fragrant. Add your vegetables of choice and sauté until they are soft and cooked down a bit.
4. Add a large handful of noodles. Pour your sauce over the noodles and mix. If there’s is a lot of sauce in the pan, add more noodles until the sauce is completely soaked in.
5. Once the noodles are covered in sauce, turn off the heat. Add the cilantro, green onion, peanuts and bean sprouts. Mix well.
6. Plate your Pad Thai. Add cilantro, lime wedges, bean sprouts and peanuts for topping. Enjoy!!!
