PAD THAI
Chickapea , www . chickapea . ca
INGREDIENTS
8 ounces Chickapea Spaghetti Pasta 3 Tbsp . oil 3 cloves garlic , minced
16 oz block of extra-firm tofu , 1 / 2 inch cubes
1 cup fresh bean sprouts 1 red bell pepper , thinly sliced 3 green onions , chopped 1 / 2 cup dry roasted peanuts 2 fresh limes 1 / 2 cup fresh cilantro , chopped
SAUCE INGREDIENTS
3 Tbsp . vegan fish sauce 1 Tbsp . soy sauce 5 Tbsp . brown sugar 2 Tbsp . tamarind paste 1 1 / 2 Tbsp . sriracha sauce 2 Tbsp . smooth peanut butter
PASTA DIRECTIONS
1 .
1 .
Cook Chickapea spaghetti pasta according to package instructions .
SAUCE DIRECTIONS
In a bowl , mix sauce ingredients together . Set aside .
DIRECTIONS
1 . |
Cut extra firm tofu into 1 / 2 inch cubes . Thinly slice red bell pepper and |
chop green onions and fresh cilantro . |
2 . |
Heat oil in a large saucepan or wok over medium-high heat . |
3 . |
Add tofu and fry until all sides are golden brown . Add in garlic and bell |
pepper and sauté for 1 minute . |
4 . |
Add noodles and sauce to the pan . |
SERVING DIRECTIONS
1 . 2 .
Top with green onions , peanuts , bean sprouts , cilantro and lime wedges .. Serve immediately !