A Thai Classic: Gluten-Free Vegan Pad Thai

Serves 2

175 g rice noodles
3 springs of green onions slied
1/2 cup soy bean or mung bean sprouts
1/4 cup crushed peanuts
Lime wedges and cilantro

130 g firm tofu cubed
1 large carrot julienne sliced
1 tbsp tamari
1 tbsp maple syrup
2 tbsp olive oil
1 tsp turmeric
2 shallot chopped
3 garlic cloves minced

2 tbsp tamari
1 tbsp sweet chili sauce
2 tbsp olive oil
2 tbsp coconut sugar
3 garlic cloves minced
2 tbsp tamarind paste ( or 4 tbsp tamarind juice)
3 tbsp vegan fish sauce ( Boil a large piece of whole dulse along with remini mushrooms and salt. Strain and use as a fish sauce)
Salt as needed

1. Dissolve coconut sugar in 2 tbsp water in a non-stick pan over medium heat. Then add Tamara, chili, olive oil, garlic, tamarind and fish sauce. Simmer the sauce for 1-2 minutes until thick and caramelized. Transfer sauce to a bowl.
2. Heat the pan again, add the shallot, garlic, julienne sliced carrots and olive oil, sauce them until caramelized, then add the turmeric, stir well. Transfer to a bowl.
3. Heat the pan, add 2 tbsp olive oil and cubed tofu. Fry each side until golden brown. Add the turmeric carrot, onion garlic mixture over the tofu, mix together. Set aside.
4. Cook your pasta for 3-4 minutes. Strain and transfer to the pan, toss with carrot and tofu mixture. Pour the sauce over the pasta. give it a good toss until pasta is covered with the sauce.
5. Serve with crushed peanuts, chopped green onions, bean sprouts, lime wedges and cilantro.