Vegan Tofu Pad Thai
Ingredients:
Rice noodles 200g
Mung bean sprouts 1/2 cup
Roasted peanuts 1/4 cups
Vegan fish sauce 2 tbsp
1 sliced red pepper
Broccoli florets 1/2 small
Handful of green beans
Tamari sauce 1 tbsp.
2 carrots
Hot red chili 1 sliced
Maple syrup 2 tbsp.
Garlic 2 cloves
Spring onions 2 sliced
Peanut oil 2 tbsp.
Tamarind sauce 5 tbsp.
Instructions:
Take the rice noodles and prepare them.
Cook for almost 2 or 3 minutes, do not fully cook it.
Once it is cooked, drain the noodles and leave for later use.
Add some oil to it to keep them separate.
Mix in the bowl, the sauce products, and combine well.
Add oil, garlic, onion, and chili in a pan and saute.
Fry them until they become soft and tender.
Move it to the serving plate.
Heat the oil again and then add the finely sliced vegetables and cook them properly.
Remove it from the plate.
In a pan, add the sauce and fried noodles and incorporate them well.
After that, add the onions and the veggies to it and mix everything.
Cover the pan and then simmer for 5 minutes.
Serve it on a plate by decorating it with some of the roasted peanuts.
