Vegan Pad Thai

Ingredients

• 1 (8 oz/200 g) package brown rice pad Thai noodles, or shirataki noodles
• 1 cup (50 g) dried shiitake mushrooms
• 1 cup (250 ml) hot water
• 1/4 cup (60 ml) coconut aminos
• 1/4 cup (60 ml) tamarind concentrate
• 1 Tbsp honey
• 1 Tbsp (50 g) red pepper flakes
• 1 tsp coarse kosher sea salt
• 1 (200 g) package firm organic tofu, cut into 1-inch cubes
• 1/4 cup (50 g) organic cornstarch, or arrowroot powder
• 6 Tbsp (90 ml) vegetable oil (preferably avocado oil)
• 2 (140 g) packages baby bok choy leaves or baby spinach
• 2 small scallions (50 g), thinly sliced
• 1 cup (100 g) bean sprouts
• ½ cup (20 g) fresh cilantro, roughly chopped
• ⅓ cup (25 g) chopped peanuts
• 1 lime, cut into wedges
• Step 1 Place the noodles in a large bowl. Add enough room-temperature water to fully submerge the noodles. Let the noodles soak for 30 minutes, or until soft and pliable.
• Step 2 Meanwhile, in a small bowl, combine the dried mushrooms and hot water. Set the bowl aside for 20 minutes to rehydrate the mushrooms.
• Step 4 In a medium bowl, toss the tofu and cornstarch until evenly coated. Shake each piece of tofu to remove any excess cornstarch.
• Step 8 Add the bean sprouts, cilantro, and nuts and toss to combine. Serve immediately with the lime wedges.