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Author Notes: Pad Thai is so delicious-just oodles of noodles on a plate with a savory, sticky sauce and lots of interesting textures. But, as a vegan, it can be challenging to find a Pad Thai noodle dish-especially one that isn’t extremely heavy. Pad Thai is not something you want to eat on a regular basis but, what if you could… Well, I believe my Pad Thai is a great, healthy alternative to the one that is traditionally served at restaurants. It has all of the flavors and textures that Pad Thai should but, while satisfying, it is very light. This is accomplished by combining bean sprouts with the noodles and using only 2 tablespoons of oil. So delicious and addictive, you’ll be in heaven with every noodle slurped! —Madeline
- 16 ounces Pad Thai Rice Noodles
- 1/2 cup Agave
- 1/3 cup lime juice
- 1/2 cup shoyu
- 2 tablespoons Toasted sesame seed oil
- 6 scallions–sliced
- 2 cloves of garlic–minced
- 1 teaspoon fresh ginger–minced
- 1 packet baked tofu (I used the trader Joe's brand)
- 1 cup bean sprouts
- Cook the noodles according to package instructions. Drain, rinse in cold water, and set aside.
- Make the sauce by whisking together the agave, lime juice, and shoyu in a medium mixing bowl until well combined. Set aside.
- In a large pot, heat the sesame seed oil over medium high heat. Once hot, add the scallions, garlic, and ginger. Cook until fragrant- about 2-3 minutes. Add tofu and sauce and cook an additional 3 minutes. Add the noodles and gently toss the noodles with tongs until they are well coated. Remove from heat, and stir in the bean sprouts. Serve with scallions, roasted peanuts, cilantro, a lime wedge, and red pepper flakes.