Vegan Pad Thai
6 ounces rice stick noodles
1/4 cup dark brown sugar
1/4 cup granulated sugar
1/4 cup tamarind concentrate
2 tablespoons soy sauce
2 tablespoons Sambal
1 tablespoon vegetable oil
1/2 small onion, sliced thin
2 ounces firm tofu, crumbled
1 cup bean sprouts
1 tablespoon salted peanuts
1 tablespoon fresh cilantro, rough chopped
Put rice noodles in a large pan
and submerge in boiling water for 15 minutes. Drain. They should still be firm. Later heat will soften them further.
In a small sauce pan, mix together the sugars, tamarind, soy sauce and sambal.
Turn heat to medium, stirring occasionally, until bubbles appear along the edge. Take off heat.
Heat a large pan to medium. Add oil and onion, and cook until lightly caramelized.
Add noodles and tofu to the pan.
Sauté for one to two minutes. Add the sauce and bean sprouts to the pan. Turn the heat off and let the residual heat wilt the bean sprouts, tossing occasionally.
Add peanuts and cilantro.
Serve with lime wedges.