Brooklyn Pad Thai | Vegan Recipe Review

Ingredients

• 1 lb pad thai rice noodles
• 6 tbsp tamari (soy sauce)
• 6 tbsp sugar
• 2 tbsp tomato paste
• 2 tbsp Asian chili garlic sauce
• 1/4 cup mirin (rice wine)
• 3 tbsp lime juice
• 3 tbsp peanut oil
• 1 lb tofu, drained and pressed, cut into small triangles
• 1 medium red onion, cut in half and thinly sliced
• 2 garlic cloves, minced
• 1 tbsp finely minced lemongrass
• 2 cups bean sprouts
• 8 scallions, sliced into 1 1/2 inch lengths
• 2 small dried red chiles, crumbled
• 1/2 cup chopped roasted peanuts
• 1/4 cup chopped fresh cilantro
• Lime wedges for serving