Step 1: Cook the Rice Noodles

Cook the rice noodles according to the package directions. Be careful not to overcook them, as they should be slightly firm to the bite (al dente).

Drain the noodles and rinse them with cold water to prevent them from sticking together. Set aside.

Step 2: Make the Pad Thai Sauce

In a small bowl, whisk together the soy sauce (or tamari), tamarind paste, maple syrup, and lime juice until well combined. Set aside.

Step 3: Cook the Tofu

Heat 1 tablespoon of the vegetable oil in a large pan or wok over medium-high heat.

Add the cubed tofu to the pan and cook until it’s golden brown and crispy on all sides, about 5-7 minutes. Remove the tofu from the pan and set aside.

Step 4: Sauté Garlic

Add the remaining 1 tablespoon of vegetable oil to the same pan.

Add the minced garlic and sauté for 1-2 minutes, or until fragrant, stirring constantly.

Step 5: Stir-Fry Noodles and Vegetables

Add the cooked rice noodles, the Pad Thai sauce, the bean sprouts, and the shredded carrots to the pan with the garlic.

Toss everything together to combine and cook for 2-3 minutes, or until the noodles are heated through and the sauce is evenly distributed.

Step 6: Add Tofu

Add the cooked tofu back to the pan and toss gently to combine.

Step 7: Serve

Serve the Vegan Pad Thai immediately, garnished with chopped peanuts, sliced green onions, and fresh cilantro leaves. You can also serve it with lime wedges for squeezing.