1 pound wide rice noodles
1 (12 ounce) package vegan chick'n
oil, as needed for frying
1 lime, cut into wedges
1 bunch cilantro, cleaned and chopped, divided
1/2 cup roasted peanuts, divided
1/2 cup green onion, chopped, divided Sauce:
1/2 hot water
1 tablespoon tamarind paste
5 tablespoons soy sauce
1/4 teaspoon cayenne powder
5 tablespoons brown sugar
1 pound tofu
1 teaspoon seasoning salt
1 teaspoon turmeric
1 tablespoon nutritional yeast
1. Start the noodles according to package directions. While they are cooking, heat the water for the pad thai sauce. Add the remaining sauce ingredients and set aside.
2. For vegan egg, in a saucepan, combine tofu, seasoning salt, tumeric and nutritional yeast and cook on medium high until heated well through. In a wok, fry vegan chick'n in oil until crisp on all sides.
3. When the noodles are soft, toss them in the wok with vegan chick'n, and add the sauce. After stir frying that for about 5 minutes, add the tofu egg to the wok and mix through.
4. To each serving, add the juice of 1 lime wedge, a sprinkle of cilantro, a small handful of peanuts, and a bit of green onions.
You can also provide Asian spicy sauce such as Sirracha on the side. Enjoy this amazing combination of flavors and textures that are true to traditional pad thai, you will love it!!
Source of recipe: I modified the sauce recipe and made up the ingredients for the dish.