Soak 200 grams rice noodles in water for 1-2 hours before cooking. They will turn a white color and soften. Prepare the Pad Thai Sauce: in a bowl, add 2 tbsp coconut sugar, 1 tbsp brown sugar, 3 tbsp light soy sauce, 1 tbsp ketchup, 3 tbsp lime juice, and 2 tbsp water. Stir until well combined and the sugars dissolve. In a mixing bowl combine soy sauce, peanut butter, sriracha, maple syrup, rice wine vinegar,and lime juice. Whisk until smooth and creamy. 3 tbsp peanut butter. 1/2 lime. 3 tbsp soy sauce. 1 tbsp maple syrup. 1 tsp sriracha sauce. 1/4 tsp rice wine vinegar. Heat a large pan or wok over medium heat. How To Make Tofu Pad Thai. 1) Cook the rice noodles according to the package instructions and set them aside. 2) Mix the tamarind, veggie broth, soy sauce, sriracha, brown sugar, and peanut butter in a small bowl. 3) Cook the tofu, ginger powder, and garlic in a non-stick skillet sprayed with cooking spray for about 5 to 7 minutes or until the Cook the zoodles and vegetables. In a large skillet, heat OIL on medium-high heat. Add GREEN ONION (white part only), CARROT, BELL PEPPER, and CABBAGE; sauté a few minutes until tender. Add spiralized ZUCCHINI; sauté about 2 minutes until zoodles start to soften. Turn off the heat. Thai Pad See Ew is a classic Thai noodle dish made with wide rice noodles that simply melt right in your mouth. With the medley of sauces turning into a glaze and coating the noodles you will find this dish simply irresistible and can also be made vegan. To make a tamarind sauce, chop 200 g / 7 oz of seedless tamarind block roughly and place in a small bowl. Cover with 500 ml / 2 cup of boiling water and set aside for 20 minutes to allow it to soften. Once softened, place in a blender and blend until smooth. Pass it through the sieve to get rid of any leftover seeds. Stir fry till onion becomes translucent. Add the white part of bok choy and stir fry for a few seconds. Add mushrooms and saute for 2-3 minutes. Next, add the bell pepper, chilies and cook for another 2 minutes. Finally add the sprouts, green part of bok choy and tofu. Stir fry till the bok choy leaves become wilted. Place all the pad thai sauce ingredients in a bowl, give a good stir and place to one side. 3 tablespoon Fish Sauce, 3 tablespoon Soft Brown Sugar, 3 tablespoon Rice Wine Vinegar, 1 tablespoon Light Soy Sauce, ½ Lime. Prepare all the vegetables before starting to cook. Separate the coriander (cilantro) leaves and stems. z11mJ.