I was introduced to Thai cuisine earlier this year, thanks to my brother's suggestion. Being the foodie I am, I was not surprised that I ended up really liking Thai food... But little did I know, I would be craving it constantly for the next few months! I'm not joking, ever since I tried Pad Thai at a local vegan restaurant called The Loving Hut, I have not been able to get it off my mind. There's something so satisfying about a giant bowl of noodles covered in veggies, peanuts, and a sauce that is as perfectly sweet as it is spicy! 

After the constant Pad Thai day dreams, I caved in and decided that I had to learn how to make it for myself. A lot of the recipes I found seemed easy enough, but had ingredients that I struggled to find at my local food store. I could not find tamarind paste for the life of me! Thankfully, I came across a recipe (from Caitlin Shoemaker's blog "frommybowl") and decided to use it as my inspiration. With a few of my own variations and twists, I was left with the most perfect bowl of Pad Thai I could have ever imagined.

If you are a Thai food lover, a noodle enjoyer, or a spice fiend like my brother and I, you have clicked on the right recipe. 

Vegan Pad Thai for 1

Ingredients;                                                                                                        THE SAUCE:    -1/3 c vegetable broth                                                                                        -1 rounded tbsp sweetener of choice (I like to use                                     coconut sugar)                                                                                                    -1 tbsp tamari (sub. normal soy sauce or liquid                                           aminos)                                                                                                               -1 tbsp sriracha (use a tiny bit less if you don't like                                     heat)                                                                                                                      -1/2 tbsp cornstarch + 1 tbsp water                                                                -1 clove garlic, minced                                                                                       -1/2 lime, juice                                                                                                     -1/2 tsp sesame oil (sub. frying oil of choice or water)  THE "SCRAMBLE":  -1/4 block extra firm tofu, pressed and                                                          diced                                                                                                                      -1 tsp nutritional yeast                                                                   -dash of turmeric (for color!)                                      THE REST:  -1 serving size of dried Pad Thai noodles                                                      -1/4 red bell pepper, julienned                                                                        -1/2 carrot, julienned                                                                                          -1/4 c broccoli, chopped into small florets                                                    -handful of peanuts, chopped                                                  optional add ins:  bean sprouts, fresh cilantro