Sauté for 2-3 minutes, then remove from pan and set aside. To the still-hot skillet, add remaining 1 Tbsp (15 ml) sesame oil (adjust amount if altering number of servings), cooked rice noodles, and sauce. Sauté for 1 minute, tossing frequently with tongs to disperse sauce. Add back in the vegetables and toss to coat.
Drain and rinse with cold water. Place back in pot with a bit of cold water to prevent noodles from sticking and ensure fresh rice noodles when the rest of your dish is ready. Set aside. 4. Combine oyster sauce, fish sauce, maple syrup, tamari, rice vinegar, fresh ginger, chili paste and ⅓ cup vegetable broth in a bowl.
Add the soy curls to a medium bowl and cover with the vegan chicken broth (or use vegetable broth or water). When they have rehydrated (about 5-6 minutes), drain off the excess liquid and set aside. Cook garlic and chilies: In a large nonstick pot over medium high heat, add the minced garlic and chilies.

SAUTE THE VEGETABLES: In the same wok, add 2-3 tsp more oil and then the shallots. Cook for 1-2 minutes until softened, then add minced garlic, the ribboned carrot, sugar snap peas and cook for 2-3 minutes. Add the tofu back to the wok along with the bean sprouts green onions and noodles.

Pad Thai is a one-pot dish made with flat rice noodles, chicken or shrimp, bean sprouts, and a sweet-savory sauce. It's healthy and easy to make! Print Recipe Pin Recipe Rate Recipe. Prep Time: 10 minutes minutes. Cook Time: 20 minutes minutes. Total Time: 30 minutes minutes. Remove the tofu from the skillet. Turn up the heat and add some more oil to the skillet. Add the snap peas, sliced bell pepper, and sliced shallot. Stir-fry the veggies until they intensify in color and become tender-crisp, about 2 minutes. Turn the heat down a bit and push the veggies to the side of the skillet.
Heat a non-stick wok or pan on medium-high heat, add 2 tablespoons oil. Add tofu pieces in the wok in a single layer. To avoid overcrowding the pan, brown tofu in 2-3 batches. Alternatively, bake it in the air fryer. Brown tofu 3-4 minutes, then flip and brown on the other side. Remove on a plate and keep aside.
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    • pad thai noodles recipe vegan