Vegan Pad Thai Recipe

• 8 oz Rice noodles (the thicker the better)
• ½ C Onion, diced
• ½ C Green onions, thinly sliced
• 1 lb Tofu, extra firm, ¼” cubes
• 1 C Mung bean sprouts
• 1⁄3 C Shoyu, or to taste
• 1⁄3 C Lime juice, fresh
• ¼ C Sucanat
• 3 Tbl Peanut butter
• 2 Tbl Sesame oil
• 2 Tbl Garlic, minced
• 1 Tbl Ginger, peeled & minced
• 1 Tbl Tahini
• 1 Tbl Tamarind pulp (available at your local Hispanic market)
• ½ tsp Curry paste or powder
• ¼ tsp Crushed red pepper flakes
• ¼ tsp Cumin powder
• ¼ tsp Coriander, ground
• Cilantro, to garnish
• Ground peanuts, to garnish

Directions