Vegan Pad Thai recipe by @foodpassionical Check out her youtube for the accompanying video
400g (16oz) rice noodles (cook according to the package instructions)
3 cloves garlic, minced
3 shallots, chopped
3 TBSP preserved radish
1/4 cup roasted peanuts
1 cup bean sprouts
50g (2oz) garlic chives
200g (8oz) tempeh
30g (3TBSP) Palm (or coconut) sugar
2 TBSP tamarind paste
2 TBSP soy sauce
Heat oil in a wok fry the tempeh, remove from the wok and set aside.
Heat 2 tbsp oil, sauté garlic till fragrant. Add in onions and preserved radish fry for 2 minutes.
Add in soaked rice noodles, then follow by the tamarind sauce mixture. Stir till the noodles absorb all the liquid. Lastly add in bean sprouts, garlic chives, fried tempeh and roasted peanuts, stir everything combine. Serve hot with bean sprouts, garlic chives, roasted peanuts and chilli flakes.