Combine all of the ingredients in a saucepan over low heat. The mixture will become easy to combine as the peanut butter melts. Continue stirring over low heat until the ingredients are combined and the mixture is smooth and creamy. Serve warm or at room temperature. The sauce will thicken as it cools.
To make the sauce, stir together the soy sauce, tamarind paste, lime juice, sriracha, rice vinegar, palm sugar and 1/4 cup (60 milliliters) water in a small bowl until the sugar dissolves. Set aside. Drain. Set aside. To a blender or food processor combine all pumpkin seed butter sauce ingredients. Blend until smooth. Set aside. In a deep skillet or pot over medium heat add 2 tablespoons of coconut oil, carrots, garlic and onion. Sauté for 3-5 minutes, or until onions are translucent.

Prep vegetables. Add the zucchini, carrots, pepper, and cabbage into one or two large bowls. Toss with hands to combine. Prepare the dressing by processing all dressing ingredients in a mini processor (or simply whisk by hand). The dressing may seem a bit thin at first, but it thickens as it sits.

Leave to soak for 10 minutes. Next, add a drizzle of vegetable oil to a wok on a high heat. Once hot, add the silken tofu, breaking it between your fingers as you add it to the pan to create a scrambled egg-like consistency. Add the turmeric, black salt, and pinches of salt and pepper. Fry for 8 mins.

Instructions. Prepare the vegetable noodles: Use a julienne peeler, mandoline, spiralizer or regular peeler to create noodles out of the radish, carrots and zucchini, if using. Transfer the noodles to a large serving bowl. Add the bean sprouts, onions, chopped cilantro and sesame seeds to the bowl.
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pad thai sauce recipe vegan