🎊 Pad Thai Sauce Recipe Vegan

Instructions. In a small bowl, whisk together the peanut butter, rice wine vinegar, water, sesame oil, tamarind paste, lime juice, tamari, ginger, garlic chili paste, and garlic. If you have a spiralizer, spiralize the zucchinis. If not, use a vegetable peeler or julienne peeler to slice the zucchinis into thin strips. You should have about 2 cups of liquid. If you have time, let this steep overnight, or up to 24 hours, covered on the counter. Then strain into a bowl and pour into a clean glass bottle or jar. ***If the liquid is less than 2 cups, add water to make it 2 cups. This will ensure the right amount of saltiness. In a bowl, stir together the cubed tofu and soy sauce. In a wok, heat up 2 tablespoons vegetable oil and fry the tofu and sliced shiitake mushrooms for 3 minutes on high heat. Remove the tofu and shiitake from the wok and set aside. Place the wok back on medium heat, and add 1 more tablespoon of vegetable oil. In a separate bowl, whisk together the 1 cup of water with soy sauce, peanut butter, lemon or lime juice, sugar, and Sriracha. Drain the soaked noodles and add them to the veggie stir fry pan along with the peanut sauce. Allow to cook until the liquid is absorbed, about 5 minutes. Here are the 4 basic steps: Make the sauce – add all the ingredients for the peanut sauce to a food processor and blend. Cook the noodles – cook the noodles according to the package directions. Stir fry the ingredients – cook the tofu and the veggies in a pan. Add the noodles and the sauce and mix to combine. .

pad thai sauce recipe vegan