Vegetarian Pad Thai (Gluten-Free, Vegan-Friendly)

Name: Vegetarian Pad Thai (Gluten-Free, Vegan-Friendly)
Total time: 20 min
Yield: 2 servings
Ingredients: 8 ounces dried rice noodles pad Thai noodles, linguini-width, or enough for 2 people; 4 cloves garlic minced; 3 tablespoons onion diced; 4 heads baby bok choy; 2 eggs vegans can substitute 1/2 cup soft tofu - see instructions below*; 3 cups bean sprouts; 2 green onions sliced; 1/4 cup peanuts or cashews, chopped unsalted dry-roasted; 1/3 cup fresh cilantro; 4 tablespoons oil; 3 tablespoons vegetable stock or white wine; 2 wedges lime; 3/4 tablespoon tamarind paste to taste, available at Asian or East Indian food stores, or online - see link; 1/4 cup vegetable stock or faux chicken stock; 3 1/2 tablespoons soy sauce or wheat-free soy sauce; 1 teaspoon chili sauce to taste, OR 1/8 to 3/4 tsp. chili flakes; 3 tablespoons brown sugar or more to attend sweet-sour balance

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20Minutes

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SERVINGS:

8 ounces dried rice noodles (pad Thai noodles, linguini-width, or enough for 2 people)
4 cloves garlic (minced)
3 tablespoons onion (diced)
4 heads baby bok choy
2 eggs (vegans can substitute 1/2 cup soft tofu - see instructions below*)
3 cups bean sprouts
2 green onions (sliced)
1/4 cup peanuts (or cashews, chopped unsalted dry-roasted)
1/3 cup fresh cilantro
4 tablespoons oil
3 tablespoons vegetable stock (or white wine)
2 wedges lime
3/4 tablespoon tamarind paste (to taste, available at Asian or East Indian food stores, or online - see link)
1/4 cup vegetable stock (or faux chicken stock)
3 1/2 tablespoons soy sauce (or wheat-free soy sauce)
1 teaspoon chili sauce (to taste, OR 1/8 to 3/4 tsp. chili flakes)
3 tablespoons brown sugar (or more to attend sweet-sour balance)

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Vegetarian Pad Thai (Gluten-Free, Vegan-Friendly)

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