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Vegetarian Pad Thai (Gluten-Free, Vegan-Friendly)
THE SPRUCE EATS17Ingredients
25Minutes
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Ingredients
US|METRIC
2 SERVINGS
- 8 oz. dried rice noodles (pad Thai noodles, linguini-width, or enough for 2 people)
- 4 cloves garlic (minced)
- 3 Tbsp. 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 Tbsp. oil
- 3 Tbsp. vegetable stock ( , or white wine)
- 2 wedges lime
- 3/4 Tbsp. tamarind paste ( , to taste, available at Asian or East Indian food stores, or online)
- 1/4 cup vegetable stock (or faux chicken stock)
- 3 1/2 Tbsp. soy sauce (or wheat-free soy sauce)
- 1 tsp. chili sauce (to taste, or 1/8 to 3/4 tsp. chili flakes)
- 3 Tbsp. brown sugar (or more to attend sweet-sour balance)
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