One of life's greatest dilemmas is deciding whether to make pad Thai or spring rolls for dinner. Pad Thai is warm and comforting, while spring rolls are crisp and light — but what if you're in the mood for both?
Now, thanks to these pad Thai spring rolls, you don't have to choose.
You start by tossing rice noodles in the signature sweet-tangy pad Thai sauce, made with tamarind, soy sauce, sugar, and lime. (Note: This is a vegan version of pad Thai sauce — if you're not vegan or vegetarian, I'd recommend adding the traditional fish sauce here for an extra-salty bite.)
The pad Thai noodles are then rolled in rice paper wraps, along with tofu, thinly sliced carrots, and fresh cilantro. If you really want to get the full spring roll experience, you could also dip these in peanut sauce. (Since everyone knows that's the best part of eating spring rolls, anyway.)
→ Get the Recipe: Pad Thai Spring Rolls from Minimalist Baker