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Vegan Pad Thai with Sweet Potato Noodles

Kate Kasbee
  • 55 minutes
  • Serves 3

INGREDIENTS

1 cup

Bean sprouts

1

Small handful Cilantro, fresh

3

Garlic cloves

1/2

Lime

1/4 cup

Peanuts

2 tbsp

Preserved minced radish

1

bundle Scallions

2

Sweet potatoes, medium

6 oz

Tofu, extra-firm

1 tsp

Tamarind concentrate

1/4 cup

Coconut palm syrup or agave

3/4 cup

Pad thai sauce

5 tbsp

Soy sauce

2 tbsp

Coconut oil

1 1/2 tbsp

Rice vinegar

1/2 tbsp

Sesame oil

3 tbsp

Water