This recipe is every bit as delicious as takeout, but it'll allow you to feel smug about having made things from scratch. The sauce is what makes the recipe standout; feel free to serve it on whole grains, as a marinade for tofu, or as a dip for summer rolls. —Gena Hamshaw
4, with extra sauce
pad thai rice noodles
toasted sesame oil, divided
tamari, divided into 2 tablespoons and 1 tablespoon
1 1/2 tablespoons
sriracha (or to taste)
clove garlic, minced
14- to 16-ounce block of extra firm tofu, drained
large carrot, cut into thin strips
green onions, halved lengthwise and cut into 1-inch pieces
1 1/2 cups
mung bean sprouts
Lime slices, for garnish
In This Recipe
Cook the pad thai noodles according to package instructions (this may involve soaking them for a while, so make sure to allot the proper amount of time). Toss them with a teaspoon of sesame oil to prevent too much sticking, and then allow them to cool.
Whisk or blend together together the almond butter, tamarind paste, the remaining teaspoon of sesame oil, 2 tablespoons of tamari, maple syrup, sriracha, lime juice, and water. Set aside.
Heat the olive oil in a large skillet over medium high heat. Add the tofu and cook until it's browning on each side (8 to 10 minutes), splashing it as you go with the remaining tablespoon of tamari. Set tofu aside and reduce heat slightly.
Add the garlic and ginger to the skillet (and a little extra oil if needed). Cool till the garlic is fragrant, 1 to 2 minutes. Add the carrots and onions, and cook until the carrots are softened but still crisp (3 minutes or so). Add the noodles and the tofu to the bowl, along with a cup of the sauce. Stir fry the noodles till they're creamy and warm. Add more sauce as you go along, as needed, so that it's well coated. At the very end, stir in the mung bean sprouts, just until they're warm.
Divide the noodles onto four plates. Sprinkle with cilantro and peanuts and garnish with lime, if desired. Serve.
Gena Hamshaw is a certified nutritionist, recipe developer, and food blogger. She shares her latest culinary adventures at The Full Helping. She's the author of two cookbooks, Food52 Vegan (2015) and Choosing Raw (2014). She enjoys yoga, sweet potatoes, cashews, and things that are smothered in sauce.