I love Thai food.
I found this recipe on Pinterest during my cleanse, and it filled a gap as I didn’t yet have a good tofu and noodle recipe. I still haven’t tried a vegan pad thai recipe, but this one’s got kick. It’s easy to make, and is great during the cold seasons.
1 package 500g noodles (I prefer linguine)
2 tbsp olive oil, divided
1 package extra firm tofu, chopped
1/2 tsp red pepper flakes
1 medium & 1 small zucchini, diced
4 garlic cloves, minced
1.5 handfuls of chopped cilantro
6 green onion stalks, chopped
2 tbsp maple syrup (or other liquid sweetener)
1/2 c soy sauce
1.5 tbsp red chili sauce or Thai red curry sauce*
3″ grated fresh ginger
Cook and drain the noodles and set them aside. In a small bowl, combine sauce ingredients. Heat 1 tbsp oil in a pan on medium heat. Add the tofu and red pepper flakes. Cook and then set aside. Heat the remaining 1 tbsp oil and add the zucchini and garlic. Sauté on medium-high heat for 5-6 minutes. Lower the heat and add the pasta and tofu. Pour the sauce on top and stir to coat the pasta and vegetables. Remove from heat and add cilantro and green onions before serving. Serves 6.
*Decrease this amount depending on your spice tolerance.
The original recipe for this called for soft tofu, but I prefer mine firm to avoid the additional water leakage.