Vegetarian Pad Thai

Steps

▶ Tap a timecode to jump to roughly that moment in the video.

1. 1
   Bring a pot of water to boil. Thinly slice half a red onion, chop 70g of broccolini into bite-sized pieces, slice half a pound of smoked tofu, cut half a carrot into thin matchstick strips, and cut 35g of Chinese chives into roughly 1.5-inch pieces.
   ▶ ≈0:23
2. 2
   Make the sauce by combining 2 tablespoons of tamarind paste, 1 teaspoon of fresh lime juice, 2 tablespoons of soy sauce, 1 tablespoon of maple syrup, and 1 finely chopped red Thai chili pepper. Stir and set aside.
   ▶ ≈2:16
3. 3
   Place 1/4 pound of dried rice vermicelli in a baking dish or heat-proof container. Carefully pour boiling water over and submerge the noodles completely. Let soak for 3 to 5 minutes, gently stirring occasionally with chopsticks to prevent sticking.
   ▶ ≈4:10
4. 4
   Heat a non-stick pan over medium heat and add 1 tablespoon of avocado oil followed by the red onions. Sauté for about 2 minutes. Add the broccolini and smoked tofu, sautéing for another 2 minutes until the tofu is nicely colored. Add the carrots and sauté for about 1 minute. Add the cooked noodles, 50g of bean sprouts, Chinese chives, and the sauce. Sauté for a couple of minutes until the noodles are fully cooked and have absorbed the sauce.
   ▶ ≈4:57
5. 5
   Plate the noodles. Using a mortar and pestle, coarsely crush 2 tablespoons of roasted peanuts and sprinkle over the noodles. Serve with fresh lime wedges and a few sprigs of fresh cilantro.
   ▶ ≈6:27